Description
This Crock Pot Chicken Pot Pie is a warm and hearty dish that combines tender chicken, hearty vegetables, and a creamy sauce, all topped with delicious biscuits for a comforting meal.
Ingredients
Scale
- 1 ½ lbs Boneless
- skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- In a slow cooker, combine the chicken breasts, chicken broth, salt, black pepper, thyme, rosemary, onion powder, cream of chicken soup, diced potatoes, garlic, and mixed vegetables.
- Stir in the sour cream until well combined. Cover and cook on low for 6-8 hours or high for 4 hours until the chicken is cooked through and vegetables are tender.
- About 30 minutes before serving, prepare the biscuits according to package instructions and place them on top of the mixture in the slow cooker. Cover and cook until the biscuits are golden brown.
Notes
Feel free to customize the mixed vegetables to your preference. You can also use rotisserie chicken for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 495 kcal
- Sugar: 5 g
- Sodium: 1,120 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 105 mg
Keywords: Crock Pot Chicken Pot Pie, chicken pot pie, slow cooker recipes, comfort food, easy meals