Slow Cooker Chicken Pot Pie (Print Version)
# Ingredients:
→ Vegetables
01 -
1 yellow onion, chopped
02 -
1 ½ cups carrots, chopped
03 -
1 ½ cups celery, chopped
04 -
¼ cup fresh parsley leaves, chopped
→ Seasonings
05 -
1 teaspoon paprika
06 -
1 teaspoon dried oregano
07 -
1 teaspoon kosher salt
08 -
1 teaspoon ground black pepper
→ Liquids and Condensed Soups
09 -
1 cup chicken stock
10 -
2 cans cream of chicken condensed soup (10.5 ounces each)
→ Protein
11 -
3-4 boneless skinless chicken breasts (approximately 2 pounds)
→ Frozen and Canned Items
12 -
1 ½ cups frozen peas
13 -
1 can corn, drained (15 ounces)
→ Topping
14 -
1 can refrigerated biscuits, baked (16.3 ounces)
# Instructions:
01 -
Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup into the bowl of a slow cooker. Stir to combine, ensuring a thick mixture.
02 -
Nestle the chicken breasts into the mixture and spoon some of the mixture over the chicken to coat.
03 -
Cover and cook on low for 8 hours.
04 -
Thirty minutes before the end of cooking, remove the chicken breasts and shred using two forks. Return the shredded chicken to the slow cooker. Add peas and corn, stir to combine, and allow the cooking process to finish.
05 -
Serve immediately, topped with a baked biscuit.