Chicken pot pie is a timeless dish that brings comfort and satisfaction. Its delightful combination of a warm, breaded exterior and a flavorful filling makes it the perfect choice to cap off a tiring day. Instead of resorting to store-bought frozen dinners, why not try your hand at preparing this simple recipe in the comfort of your own home? Especially on those evenings when you crave a hearty meal without the hassle of standing over a hot stove, this slow cooker recipe comes to the rescue.
You can simply assemble the ingredients in the morning, let them simmer and meld together throughout the day, and return home to a tantalizing aroma and a fully cooked pot pie waiting to be enjoyed. This hands-off approach not only saves you time and effort but also ensures a tender and flavorful result that is well worth the wait. So, if you're seeking a delicious homemade pot pie with minimal fuss and maximum flavor, this slow cooker chicken pot pie is the perfect choice.
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Slow Cooker Chicken Pot Pie
Ingredients:
4 large boneless, skinless chicken breasts, cubed
1 cup carrots, sliced into rounds
1 cup celery, chopped
1 small onion, diced
1 can corn, drained (or 1 bag of frozen corn)
1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
2 cans (10.5 oz each) condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 teaspoon black pepper
1 tube biscuit dough
1 cup carrots, sliced into rounds
1 cup celery, chopped
1 small onion, diced
1 can corn, drained (or 1 bag of frozen corn)
1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
2 cans (10.5 oz each) condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 teaspoon black pepper
1 tube biscuit dough
Directions:
Begin by placing the cubed chicken into a greased 6-quart slow cooker, and then layer it with the cut vegetables.
Pour the chicken soup and milk over the ingredients in the slow cooker, and then sprinkle in the garlic powder, thyme, salt, and black pepper. Stir well to combine everything.
Cover the slow cooker and cook on high for 5 hours.
After 5 hours, add the frozen vegetables to the mixture. Stir them into the soup, cover again, and cook on high for an additional hour.
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Open the tube of biscuit dough and gently place the biscuits on top of the soup.
Carefully remove the slow cooker insert and leave it uncovered. Transfer it to a preheated oven and bake according to the instructions on the biscuit dough package, or until the tops of the biscuits turn golden brown.