Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
Jam-packed pot pie that is crazy easy to make. Another one of my favourite slow cooker recipes with seasoned pulled chicken and fresh-cut veggies marinated in spices. Enjoy a delicious, mouth-watering chicken pot pie for a filling and wonderful dinner with your family tonight. So good, you’ll serve this up with your head high.
This amazing dish is perfect for a hearty meal that your family deserves. And the best part is, you can prep this in just ten minutes with only simple ingredients. A “dump it and forget it” dish to save you during the busiest days. No fussy preparation and more time to spend with your loved ones.
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 pounds
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, place the onion along with carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well to combine until you have a thick mixture.
Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over to cover the chicken. Set on low for 8 hours. Take the chicken breasts out of the slow cooker thirty minutes before the end of cooking time and shred with two forks. Place the shredded chicken back in the slow cooker along with the peas and corn. Stir to combine and resume cooking until heated through.
Step 3: When done, serve topped with biscuits. 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 pounds
- 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, place the onion along with carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well to combine until you have a thick mixture.
Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over to cover the chicken. Set on low for 8 hours. Take the chicken breasts out of the slow cooker thirty minutes before the end of cooking time and shred with two forks. Place the shredded chicken back in the slow cooker along with the peas and corn. Stir to combine and resume cooking until heated through.
Step 3: When done, serve topped with biscuits. Enjoy!
