Description
A warm and comforting slow cooker chicken pot pie filled with tender chicken, hearty vegetables, and a creamy sauce, topped with fluffy biscuits.
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
- Set up the slow cooker by placing the chicken breast at the bottom.
- 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 until smooth in a separate bowl.
- Drizzle the soup mixture over the ingredients in the slow cooker.
- Cook on high for 3-4 hours or low for 5-7 hours, until the chicken is cooked through.
- Remove the chicken breast from the slow cooker and shred with two forks.
- Stir in the heavy cream to give a rich and creamy texture.
- Bake the biscuits according to the package directions.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pot pie, slow cooker, comfort food, family meal