Description

This Crock Pot Chicken Pot Pie is a comforting and hearty meal that’s easy to prepare. Simply combine your ingredients in a slow cooker and let it do the work, resulting in a creamy chicken and vegetable filling topped with flaky 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

In a Crock Pot, combine the boneless chicken breasts, chicken broth, salt, black pepper, thyme, rosemary, onion powder, cream of chicken soup, diced potatoes, garlic, and frozen mixed vegetables.
Stir in the sour cream until well mixed.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and vegetables are tender.
About 30 minutes before serving, cut the Grands biscuits into quarters and place them on top of the chicken mixture.
Cover and continue to cook until the biscuits are golden brown and cooked through.

Notes

For a richer flavor, consider adjusting the herbs to your preference; adding parsley or a dash of hot sauce can enhance the taste. This recipe is versatile, so feel free to include your favorite vegetables.

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, Comfort Food, Family Meal