Description
This old fashioned crock pot chicken pot pie is creamy, hearty, and full of tender chicken and vegetables, topped with warm biscuits for a cozy, comforting meal.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup chicken broth
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon onion powder
- 2 cans cream of chicken soup (10.5 ounce)
- 3 medium Yukon Gold potatoes, diced
- 3 teaspoons minced garlic
- 1 bag frozen mixed vegetables (12 ounce)
- 1/2 cup sour cream
- 1 can refrigerated biscuits
Instructions
- Step 1: Add the chicken and broth to the slow cooker.
- Step 2: Season with pepper, thyme, rosemary, onion powder, and garlic.
- Step 3: Pour the soup over chicken and add potatoes and vegetables.
- Step 4: Cook until chicken is tender (about 6 hours on low or 3-4 hours on high).
- Step 5: Shred chicken and stir in sour cream.
- Step 6: Bake biscuits separately and serve over the chicken mixture.
Notes
Bake biscuits separately for best texture. Yukon Gold potatoes hold their shape well. Stir in sour cream at the end for extra creaminess. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 9 g
- Sodium: 1350 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 125 mg