Description
Simplify pot pie by using your crockpot! Make this slow cooker chicken pot pie with minimal effort. Great dinner for a busy weeknight!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 chopped yellow onion
- 1 1/2 cups chopped carrots
- 1 1/2 cups sliced celery
- 1/4 cup chopped Italian parsley
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen corn
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Step 1: Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on low or 4 hours on high heat.
- Step 2: Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crock pot. Add peas and corn, mix well, and let cook for the remaining 30 minutes.
- Step 3: Bake biscuits in oven according to package directions and serve one on top of each serving!
Notes
For a thicker end result, reduce the amount of chicken stock. You can use boneless chicken thighs instead of breasts for more flavor. To use rotisserie chicken, add shredded meat at the same time as the peas and corn.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 12 g
- Sodium: 1288 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 77 mg
Keywords: slow cooker, chicken pot pie, crock pot, comfort food, easy dinner