Go Back
Print
chicken pot pie in a slow cooker on a white plate

Easy Slow Cooker Chicken Pot Pie

Ingredients

  • 1½ pounds boneless skinless chicken breasts
  • ½ cup chicken broth
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 2 cans cream of chicken soup 10.5 ounces each
  • 3 medium Yukon Gold potatoes diced
  • 3 teaspoons minced garlic
  • 1 bag frozen mixed vegetables 12 ounces
  • ½ cup sour cream
  • 1 can refrigerated biscuits 16 ounces, 8-count Pillsbury Grands is a good brand

Instructions

  1. Place the chicken in a large slow cooker, and pour the chicken broth over the top.
  2. Season with salt, pepper, thyme, rosemary, onion powder, and minced garlic.
  3. Pour the cream of chicken soup over the chicken, then add the diced potatoes, and mixed vegetables.
  4. Cover and cook on Low for 6+ hours or High for 3–4 hours, until the chicken is tender.
  5. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the sour cream until everything is well combined.
  6. Bake the biscuits according to the package directions.
  7. To serve, spoon the chicken mixture into bowls and top each serving with a warm biscuit.