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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie
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Indulge in the warm, comforting flavors of Slow Cooker Chicken Pot Pie, a dish that effortlessly combines tender chicken and fresh vegetables in a creamy sauce. Perfect for busy weekdays or cozy weekends, this recipe requires minimal prep time and allows you to set it and forget it as the slow cooker works its magic. The delightful blend of spices and hearty ingredients makes this pot pie a family favorite that transforms any meal into a heartwarming experience.

Ingredients

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  • 1 yellow onion, chopped
  • 1 ½ cups carrots, chopped
  • 1 ½ cups celery, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken stock
  • 2 cans cream of chicken condensed soup (10.5 ounces each)
  • 3–4 boneless skinless chicken breasts (about 2 pounds)
  • 1 ½ cups frozen peas
  • 1 can corn (15 ounces), drained
  • 1 can refrigerated biscuits (16.3 ounces), baked

Instructions

  1. In your slow cooker, combine the chopped onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup. Stir well until mixed.
  2. Nestle the chicken breasts into the mixture and ensure they are coated with the sauce.
  3. Cover and cook on low for about 8 hours. Thirty minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Add frozen peas and corn; stir well to combine.
  4. Serve the pot pie topped with warm baked biscuits.

Nutrition

Find it online: https://recipesbypenelope.com/slow-cooker-chicken-pot-pie/