Description
Slow Cooker Chicken Pot Pie is a comforting and hearty dish that combines tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky crust. Perfect for chilly evenings, this easy recipe fills your home with delightful aromas while allowing you to focus on what truly matters—sharing delicious meals with loved ones.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups carrots (diced)
- 1 cup frozen peas
- 2 celery stalks (chopped)
- 1 onion (diced)
- 2 cups low-sodium chicken broth
- 1 can cream of chicken soup
- Dried thyme (to taste)
Instructions
- Wash and chop vegetables into bite-sized pieces and cube the chicken breasts.
- Layer the vegetables at the bottom of the slow cooker followed by the cubed chicken.
- Pour in the chicken broth and cream of chicken soup, then season with dried thyme, salt, and pepper; stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- If desired, add biscuit dough about 30 minutes before serving for a golden topping.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 810mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Add other vegetables like corn or green beans for extra nutrition. For a thicker sauce, mix cornstarch with cold water during the last hour of cooking. Leftovers can be stored in an airtight container for up to four days.