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.
Servings: 6
Calories: 386kcal
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
Check out my Homemade Biscuits recipe! (clickable link)
Nutrition
Calories: 386kcal