Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
I can’t count how many times I made this Slow Cooker Chicken Pot Pie for a simple dinner with my loved ones. This recipe is very easy to prepare. All you need are basic ingredients and a slow cooker. This will remind you of your childhood, for sure! My grandma used to make this all the time! Allow me to share this recipe with you today! The combination of all the flavors is perfectly balanced! You just have to try and taste it yourself. Enjoy!
Ingredients:
2 cans (10.5 oz. each) of cream of chicken condensed soup
1 ½ c frozen peas
1 can (16.3 oz.) of refrigerated biscuits, baked
1 c chicken stock
3-4 boneless, skinless chicken breasts, totaling 2 pounds
¼ c fresh parsley leaves, chopped
1 ½ c carrots, chopped
1 tsp paprika
1 tsp dried oregano
1 can (15 oz.) of corn
1 tsp kosher salt
1 ½ c celery, chopped
1 yellow onion, chopped
1 tsp ground black pepper
Directions:
In a slow cooker, add onion, chicken stock, carrots, oregano, chicken soup, salt, pepper, parsley, and celery. Stir everything until well incorporated.
Place the chicken breasts over the mixture in the slow cooker. Spoon it over to cover the chicken.
Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
Just about 30 minutes before the cooking time ends, shred the chicken breasts into small cuts with two forks.
Add the corn and peas, then stir until well incorporated. Finish cooking.
Spoon into individual bowls.
Top each serving with a biscuit. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. Reheat in the oven for a few minutes.
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