Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
Today I cooked our favourite chicken pot pie. I failed to make this for weeks because I have been busy with a lot of things. My kids can’t get over this mouthwatering, crazy delicious chicken pot pie and ask for a second and third serving. The pulled chicken breasts and fresh-cut veggies are cooked in the slow cooker all day to create that amazing flavour that bursts in the mouth in every bite!
Slow cooker recipes are my go-to! They are very easy to whip up. You just prep the ingredients in minutes, then dump everything in the slow cooker and leave! I have my favourites, and this Slow Cooker Chicken Pot Pie is one of my top favourites. Serve this with a biscuit on top to scoop up all the goodness!
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 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
1/4 c. fresh parsley leaves, chopped
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. Stir well.
Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over to cover the chicken.
Step 3: Set the cook the chicken to low for 8 hours. In the last thirty minutes of cooking, take the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and add the peas followed by corn. Stir well and let the pot pie finish cooking.
Step 4: When done, serve the chicken pot pie immediately with biscuits. 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 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
- 1/4 c. fresh parsley leaves, chopped
- 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. Stir well.
Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over to cover the chicken.
Step 3: Set the cook the chicken to low for 8 hours. In the last thirty minutes of cooking, take the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and add the peas followed by corn. Stir well and let the pot pie finish cooking.
Step 4: When done, serve the chicken pot pie immediately with biscuits. Enjoy!
