Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
Loaded with flavour, this Slow Cooker version of my family’s favourite Chicken Pot Pie is insanely easy to throw together. A mouthwatering pie with well-seasoned shredded chicken and fresh veggies cooked all day in spices to make the most amazing dinner meal you deserve.
Seriously, this Chicken Pot Pie is one to keep! Slowly cooked in your trusty slow cooker to create the most incredible flavour and aroma that you’ll be proud to serve to family and guests. This dish sure is more than enough reason to be excited coming home.
Ingredients
1 yellow onion, chopped
1 1/2 c. chopped carrots, chopped
1 1/2 c. sliced celery, chopped
1/4 c. fresh parsley leaves, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1 c. chicken stock
2 cans (10.5 oz.) cream of chicken condensed soup
1 to 3 boneless skinless chicken breasts, totalling 2 lbs
1 1/2 c. frozen peas
1 can (15 oz.) corn
1 can (16.3 oz.) refrigerated biscuits, baked
HOW TO MAKE SLOW COOKER CHICKEN POT PIE
Step 1: In a bowl of a slow cooker, place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well until combined and the mixture is thick.
Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over.
Step 3: Set the slow cooker on low and cook for 8 hours.
Step 4: Remove the chicken breasts from the slow cooker for thirty minutes at the end of cooking time. Using two forks, shred the chicken and add it back to the slow cooker along with the peas and corn. Stir well and finish cooking.
Step 5: Serve the pot pie topped with a biscuit. Enjoy!
Ingredients
- 1 yellow onion, chopped
- 1 1/2 c. chopped carrots, chopped
- 1 1/2 c. sliced celery, chopped
- 1/4 c. fresh parsley leaves, chopped
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 c. chicken stock
- 2 cans (10.5 oz.) cream of chicken condensed soup
- 1 to 3 boneless skinless chicken breasts, totalling 2 lbs
- 1 1/2 c. frozen peas
- 1 can (15 oz.) corn
- 1 can (16.3 oz.) refrigerated biscuits, baked
Instructions
Step 1: In a bowl of a slow cooker, place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well until combined and the mixture is thick.
Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over.
Step 3: Set the slow cooker on low and cook for 8 hours.
Step 4: Remove the chicken breasts from the slow cooker for thirty minutes at the end of cooking time. Using two forks, shred the chicken and add it back to the slow cooker along with the peas and corn. Stir well and finish cooking.
Step 5: Serve the pot pie topped with a biscuit. Enjoy!
