Description
A simple and comforting chicken pot pie made in a slow cooker, perfect for busy days and family dinners.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 can (15 oz) of cream of chicken soup
- 1 can (15 oz) of mixed vegetables (drained)
- 1/2 cup of chicken broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt (or to taste)
- 1/2 teaspoon of pepper (or to taste)
- 1 package (14 oz) of refrigerated biscuit dough (like Pillsbury Grands)
- 1 tablespoon of dried parsley (optional, for garnish)
- 1/4 cup of milk (optional for creamier filling)
Instructions
- Place boneless, skinless chicken breasts in the bottom of your slow cooker.
- Add drained mixed vegetables to the slow cooker.
- Pour in the cream of chicken soup and stir to combine.
- Sprinkle garlic powder, onion powder, salt, and pepper, then pour in the chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, cut the biscuit dough into quarters and arrange on top of the filling.
- Cook until the biscuits are golden brown.
- Serve hot and garnish with dried parsley if desired.
Notes
Customize with additional vegetables or make it vegetarian by using chickpeas or tofu.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Chicken Pot Pie, Comfort Food, Easy Recipe, Family Dinner