Slow Cooker Chicken Pot Pie Stew
A creamy, comforting deconstructed pot pie made effortlessly in a slow cooker and topped with flaky biscuits.
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Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 2 cups potatoes, peeled and diced
- 1 cup carrots, sliced
- 1/2 cup celery, chopped
- 2 cups chicken broth
- 10 1/2 oz condensed cream of chicken soup
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 cup frozen peas and corn mix
- 1/2 cup heavy cream
- 1 can refrigerated biscuits
Instructions
- 1
Place the chicken breasts, potatoes, carrots, and celery into the slow cooker.
- 2
In a small bowl, whisk together chicken broth, cream of chicken soup, onion powder, and thyme, then pour over the chicken and vegetables.
- 3
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 4
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
- 5
Stir in the frozen peas, corn, and heavy cream, then cover and cook for an additional 20 minutes.
- 6
While the stew finishes, bake the refrigerated biscuits according to the package instructions.
- 7
Taste the stew and add salt and pepper as needed.
- 8
Ladle the stew into bowls and top each serving with a warm, flaky biscuit.
Nutrition per Serving
420
Calories
28g
Protein
38g
Carbs
18g
Fat
4g
Fiber
5g
Sugar
890mg
Sodium
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