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SLOW COOKER CHICKEN POT PIE

This recipe is very simple, packed with taste, and a few of my families favorite dishes. The experienced pulled chicken and cut veggies marinated in spices all afternoon producing an wonderful dinner you'll be pleased to match up!
Course Main Course
Cuisine American
Keyword Chicken Pot Pie, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 386kcal
Author Brittany

Ingredients

  • 1 cup chicken-stock
  • 1 yellow-onion, chopped
  • cups chopped-carrots, chopped
  • cups sliced-celery, chopped
  • ¼ cup fresh-parsley leaves, chopped
  • 1 tsp paprika
  • 1 tsp dried-oregano
  • 1-3 boneless skinless chicken breasts (2 lbs)
  • cups frozen-peas
  • 1 c corn
  • 1 tsp salt
  • 1 tsp pepper
  • 1 c refrigerated-biscuits, baked
  • 2 c cream of chicken condensed soup (10½ oz)

Instructions

  • Put onion, celery, carrots, parsley, paprika, oregano, pepper, salt, chicken-stock, and chicken-soup in the bowl using a slow-cooker. Stir to blend. The mixture will be thick.
  • Nestle the chicken breasts from the mix & then spoon the mixture on the breasts to cover.
  • Cook on low for 8hours. 30 mins prior to the conclusion of cook time, then remove the breasts and then shred the chicken with 2 forks. Pour chicken back into the toaster & add the corn and peas. Stir and let it finish cooking.
  • Serve topped with a biscuit.