Slow Cooker Chicken Pot Pie
Indulge in the ultimate comfort food with this easy and delicious Slow Cooker Chicken Pot Pie recipe. Made with seasoned pulled chicken and fresh-cut vegetables, slow-cooked in a blend of savory spices, this dish is sure to become a family favorite.
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
- Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
- Nestle the chicken breasts into the mixture and spoon the mixture over the chicken to coat.
- Cover the slow cooker. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return the shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
- Serve topped with a biscuit.
Notes
Nutrition
Hide Nutrition Info
Calories: 386kcal
Calories: 386kcal