Description

This Slow Cooker Chicken Pot Pie features tender chicken, a creamy sauce, and hearty vegetables all in one cozy dish. Perfect for quick dinners and comfort food lovers, it brings irresistible flavor with easy preparation.

Ingredients

Scale

4 medium skinless, boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon poultry seasoning
salt and freshly ground black pepper, to taste
1 cup milk
10 ounces can cream of chicken soup, or mushroom soup
¼ cup chicken broth
1 small yellow onion, finely chopped
16 ounce bag of frozen mixed vegetables, peas, carrots
1 pound potatoes, peeled and diced
16 ounces grands biscuits

Cook Mode Prevent your screen from going dark

Instructions

Prep the chicken by seasoning the breasts with garlic powder, onion powder, poultry seasoning, salt, and pepper. Place into the slow cooker.
In a bowl, combine milk, cream of chicken soup, and chicken broth. Whisk together and pour over the chicken.
Layer chopped onion, mixed vegetables, and diced potatoes on top of the chicken in the slow cooker.
Cover and cook on Low for 6 hours or on High for 3-4 hours.
Bake the biscuits according to package instructions as the chicken is cooking.
Once done, remove the chicken breasts, shred with two forks, and stir back into the slow cooker.
Ladle the chicken pot pie mixture into bowls and top with freshly baked biscuits.

Notes

Feel free to use your favorite frozen vegetables for this recipe.
For extra flavor, consider adding herbs like thyme or rosemary.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg