Description
Nothing says comfort food like a classic chicken pot pie—but this Slow Cooker Chicken Pot Pie takes it to a whole new level of ease! With tender, seasoned chicken, fresh-cut veggies, and a creamy, savory sauce, this dish is perfect for busy families. Slow-cooking lets the flavors meld together beautifully, and topping it with flaky biscuits makes it irresistible. Ready for an 8-hour flavor explosion? Let’s go!
Ingredients
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, chopped
- ¼ cup fresh parsley leaves, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup (240 g) chicken stock
- 2 cans (10.5 ounces each) cream of chicken condensed soup
- 3–4 boneless skinless chicken breasts (about 2 pounds)
- 1 ½ cups frozen peas
- 1 can (15 ounces) corn, drained
- 1 can (16.3 ounces) refrigerated biscuits, baked
Instructions
- Add onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup into the slow cooker. Stir to combine (mixture will be thick).
- Nestle chicken breasts into the mixture, spooning the sauce over them.
- Cover and cook on low for 8 hours.
- 30 minutes before cooking ends, remove chicken, shred with two forks, then return it to the slow cooker.
- Add frozen peas and corn, stir, and cook until veggies are heated through.
- Serve hot, topped with a freshly baked biscuit.
Notes
Serving:
- Ladle into bowls or onto plates, top each serving with a biscuit. Optional: sprinkle extra parsley for a fresh touch.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
- Reheat gently on the stovetop or in the microwave until warm.