Description
This Crock Pot Chicken Pot Pie is a hearty and comforting dish, perfect for those busy days. It’s packed with tender chicken, flavorful herbs, and a creamy sauce, all 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
- Place chicken breasts in the Crock Pot and season with salt, black pepper, thyme, rosemary, and onion powder.
- Pour in the low sodium chicken broth and cream of chicken soup, then add diced potatoes, garlic, and frozen mixed vegetables.
- Stir in the sour cream until well combined.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, remove the lid and place the Grands biscuits on top of the mixture.
- Cover again and let the biscuits cook until golden brown.
- Serve hot and enjoy your comforting meal!
Notes
Feel free to customize the vegetables according to your preference. This dish can also be made with leftover chicken for added convenience.
- 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 recipe, easy dinner