Description
This easy Crock Pot Chicken Pot Pie is a comforting dish filled with tender chicken, hearty vegetables, and a creamy sauce, topped with delicious biscuits.
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
- Place the chicken breasts in the crock pot and season with salt, pepper, thyme, rosemary, and onion powder.
- Pour the chicken broth and cream of chicken soup over the chicken.
- Add the diced potatoes, garlic, and frozen mixed vegetables.
- Stir well to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
- About 30 minutes before serving, shred the chicken in the crock pot, then stir in the sour cream.
- Place the Grands biscuits on top and cover, cooking for an additional 30 minutes or until the biscuits are golden brown and cooked through.
- Serve hot and enjoy!
Notes
Feel free to customize the vegetables based on your preference. You can use fresh vegetables instead of frozen, if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 495 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Crock Pot Chicken Pot Pie, chicken recipe, comfort food, slow cooker dish, easy dinner