Description
A warm and hearty chicken pot pie made in the slow cooker, combining tender chicken, savory vegetables, and creamy sauces for a satisfying meal.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless)
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1/2 tsp paprika
- 1 medium onion (diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 package biscuits (for topping)
Instructions
- Start by placing the chicken breasts at the bottom of your slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Scatter the diced onion and frozen mixed vegetables over the chicken.
- Mix the cream of chicken soup, cream of celery soup, and chicken broth in a medium bowl until smooth.
- Drizzle the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours, until the chicken reaches 165°F.
- Once cooked, shred the chicken in the cooker using two forks.
- Stir in the heavy cream.
- Bake the biscuits according to package directions.
- Serve the warm chicken pot pie filling in bowls topped with the biscuits.
Notes
Customize your ingredients by adding different vegetables or spices based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken pot pie, slow cooker, comfort food, easy recipe, family meal