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Description
A comforting and easy chicken pot pie made in your slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup butter
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 egg, beaten
Instructions
- Place chicken breasts in a slow cooker.
- Add carrots, celery, and onion.
- In a bowl, mix cream of chicken soup and chicken broth. Pour over chicken and vegetables.
- Season with salt and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from slow cooker and shred. Return shredded chicken to the slow cooker.
- In a separate bowl, prepare the biscuit topping: cut butter into flour until crumbly. Add milk and mix until just combined.
- Drop spoonfuls of biscuit dough over the chicken mixture.
- Cover and cook on high for 30 minutes, or until biscuits are cooked through.
- Brush biscuits with beaten egg before serving.
Notes
- You can add frozen peas or corn for extra vegetables.
- Ensure the biscuit dough is not overworked for tender results.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg