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Description
A simple and comforting chicken pot pie made in your slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (14.1 ounce) can refrigerated biscuit dough
Instructions
- Place chicken breasts in a slow cooker. Pour in chicken broth, salt, and pepper. Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through.
- Remove chicken from slow cooker and shred. Reserve the cooking liquid.
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Whisk in flour and cook for 1 minute. Gradually whisk in milk and reserved cooking liquid until smooth.
- Bring to a simmer and cook, stirring constantly, until thickened. Stir in thyme, rosemary, cream of chicken soup, peas, and corn.
- Add shredded chicken to the sauce.
- Pour the chicken mixture into the slow cooker.
- Cut biscuits into quarters and arrange them on top of the chicken mixture.
- Cover and cook on high for 1-1.5 hours, or until biscuits are golden brown and cooked through.
Notes
- For a richer flavor, you can add a tablespoon of sour cream to the chicken mixture before adding the biscuits.
- Ensure the biscuits are fully cooked before serving.
- Prep Time: 20 min
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg