Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
Impress everyone around the table with this mouthwatering Slow cooker Chicken Pot Pie that’s packed with flavour! It’s incredibly easy to throw together, all you need is to dump everything in the slow cooker and leave! When almost ready to serve, shred the chicken and continue cooking with the fresh-cut veggie.
Don’t miss out on this hearty and very comforting pot pie. Treat your family and yourself to this delicious dish. Serve it topped with a biscuit for a warming and filling meal that I’m sure you’ll be proud to serve up!
Ingredients
1 to 3 boneless skinless chicken breasts, totalling 2 lbs
1 yellow onion, chopped
1 1/2 c. sliced celery, chopped
1 1/2 c. chopped carrots, chopped
1/4 c. fresh parsley leaves, chopped
1 tsp paprika
1 tsp dried oregano
1 c. chicken stock
2 cans (10.5 oz.) cream of chicken condensed soup
1 can (15 oz.) corn
1 1/2 c. frozen peas
1 can (16.3 oz.) refrigerated biscuits, baked
1 tsp salt
1 tsp pepper
HOW TO MAKE SLOW COOKER CHICKEN POT PIE
Step 1: In the bowl of a slow cooker, place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Mix until everything is incorporated. Note that the mixture will be thick after mixing.
Step 2: In the mixture in the slow cooker, nestle the chicken breasts and spoon the mixture over to cover the breasts.
Step 3: Set to cook on low for 8 hours.
Step 4: Take the breasts out in the last thirty minutes of cooking and shred the chicken using two forks. Place the shredded chicken back in the slow cooker along with the peas and corn. Give it a good stir and let it finish cooking.
Step 5: To serve, top the pot pie with a biscuit. Enjoy!
Ingredients
- 1 to 3 boneless skinless chicken breasts, totalling 2 lbs
- 1 yellow onion, chopped
- 1 1/2 c. sliced celery, chopped
- 1 1/2 c. chopped carrots, chopped
- 1/4 c. fresh parsley leaves, chopped
- 1 tsp paprika
- 1 tsp dried oregano
- 1 c. chicken stock
- 2 cans (10.5 oz.) cream of chicken condensed soup
- 1 can (15 oz.) corn
- 1 1/2 c. frozen peas
- 1 can (16.3 oz.) refrigerated biscuits, baked
- 1 tsp salt
- 1 tsp pepper
Instructions
Step 1: In the bowl of a slow cooker, place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Mix until everything is incorporated. Note that the mixture will be thick after mixing.
Step 2: In the mixture in the slow cooker, nestle the chicken breasts and spoon the mixture over to cover the breasts.
Step 3: Set to cook on low for 8 hours.
Step 4: Take the breasts out in the last thirty minutes of cooking and shred the chicken using two forks. Place the shredded chicken back in the slow cooker along with the peas and corn. Give it a good stir and let it finish cooking.
Step 5: To serve, top the pot pie with a biscuit. Enjoy!
