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Slow Cooker Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 138 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 3 to 4 hours (on high) or 6 to 8 hours (on low)
  • Total Time: 3 hours 10 minutes (using high setting) or 8 hours 10 minutes (using low setting)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

A comforting and hearty Slow Cooker Chicken Pot Pie that features tender chicken breasts, creamy sauce, tender potatoes, garlic, and mixed vegetables slow-cooked to perfection. Topped with golden baked biscuits for a classic, satisfying meal that’s easy to prepare and perfect for any day.

Ingredients

Units Scale

Chicken and Broth

  • 1 1/2 lbs Boneless, skinless chicken breasts
  • 1/2 cup low sodium chicken broth

Seasonings

  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 tsp onion powder
  • 3 tsp garlic

Soup and Vegetables

  • 2 (10.5 oz) cans cream of chicken soup
  • 3 medium Yukon gold potatoes, diced
  • 1 (12 oz) bag frozen mixed vegetables

Additional Ingredients

  • 1/2 cup sour cream
  • 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)

Instructions

  1. Prepare the Slow Cooker: Place the boneless, skinless chicken breasts into a 6-quart slow cooker and pour ½ cup low sodium chicken broth over the chicken. This creates a flavorful base to keep the chicken moist as it cooks.
  2. Season the Chicken: Sprinkle 1 tsp salt, ½ tsp ground black pepper, ¼ tsp dried thyme, ¼ tsp dried rosemary, and 1 tsp onion powder over the chicken and broth. These herbs and spices infuse the chicken with aromatic flavors during cooking.
  3. Add Soup and Vegetables: Pour 2 cans of cream of chicken soup over the chicken. Add 3 diced medium Yukon gold potatoes, 3 tsp garlic, and a 12 oz bag of frozen mixed vegetables. These combine to create the classic pot pie filling texture and flavor.
  4. Cook Slowly: Cover the slow cooker and cook on low heat for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the potatoes are tender.
  5. Shred the Chicken: Remove the chicken breasts carefully and shred them using two forks. Return the shredded chicken back into the slow cooker with the cooked vegetable mixture.
  6. Add Sour Cream and Mix: Stir in ½ cup sour cream until the mixture is well combined. This adds richness and creaminess to the pot pie filling without curdling.
  7. Bake the Biscuits: Follow the instructions on the 16 oz can of Grands biscuits to bake them in the oven until golden brown and fully cooked.
  8. Serve: Spoon the creamy chicken pot pie mixture into bowls or plates and top each serving with a freshly baked biscuit. Enjoy immediately while warm.

Notes

  • Prep the Potatoes: Dice potatoes roughly the same size to ensure even cooking in the slow cooker.
  • Adding the Sour Cream: Stir sour cream in at the end to prevent curdling.
  • Let It Cool Slightly: Turn off the slow cooker after removing chicken for shredding to cool the mixture before adding sour cream.
  • Adjusting the Consistency: For a thinner sauce add more chicken broth at the end of cooking. For thicker sauce, make a cornstarch slurry with 1 tbsp cornstarch and 1 tbsp water, stir in, and cook until thickened.

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe with biscuit)
  • Calories: 480
  • Sugar: 5g
  • Sodium: 670mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 75mg

Find it online: https://jmrecipes.com/slow-cooker-chicken-pot-pie-recipe/