Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
This Slow Cooker Chicken Pot Pie is incredibly easy to make with only a handful of ingredients. An amazing dinner meal, hearty, and loaded with flavours. Another slow cooker recipe to keep and love.
Crockpot recipes are seriously extraordinary. They are super easy to prep and most of the time you just have to dump everything in it, then leave. This means more time to spend with family after a hard, busy day at work. If you are a mom like me, you’ll understand. Balancing work and family is not an easy job. So recipes that will keep us company every day like this Slow Cooker Chicken Pot Pie are a treasure. So, slave away in the kitchen with this easy recipe.
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 the bowl of a slow cooker, add the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well until you get a thick mixture.
Step 2: In the mixture, nestle the chicken breasts, covering the breasts with the mixture.
Step 3: Cover the slow cooker, set it on low, and cook for 8 hours. Take the chicken breasts out of the slow cooker in the last thirty minutes of cooking time. Using two forks, shred the chicken breasts, then add back to the slow cooker along with the peas and corn. Stir well, then continue cooking.
Step 4: Enjoy the pot pie with a biscuit on top.
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 the bowl of a slow cooker, add the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well until you get a thick mixture.
Step 2: In the mixture, nestle the chicken breasts, covering the breasts with the mixture.
Step 3: Cover the slow cooker, set it on low, and cook for 8 hours. Take the chicken breasts out of the slow cooker in the last thirty minutes of cooking time. Using two forks, shred the chicken breasts, then add back to the slow cooker along with the peas and corn. Stir well, then continue cooking.
Step 4: Enjoy the pot pie with a biscuit on top.
