Creamy Crockpot Chicken Pot Pie

Name: Creamy Crockpot Chicken Pot Pie
Total time: 505 min
Yield: 4
Ingredients: 2 (10.5 oz) cans condensed cream of chicken soup; 1.5 cups chopped carrots; 1.5 cups chopped celery; 1 medium yellow onion, chopped; 1 cup chicken stock; 0.25 cup chopped fresh parsley; 1 tsp paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp ground black pepper; 2 lbs skinless, boneless chicken breasts; 1.5 cups frozen peas; 1.5 cups frozen corn

Transform your weeknight dinner with this comforting chicken pot pie packed with shredded chicken, carrots, celery, and a warm biscuit topping.

Recipe Info

Prep Time

505 min

Difficulty

Easy

Servings

Nutrition

calories524kcal

carbohydrates44g

fat15g

fiber7g

protein55g

sodium2106mg

sugar12g

Dinner American

Ingredients

2 (10.5 oz) cans condensed cream of chicken soup

1.5 cups chopped carrots

1.5 cups chopped celery

1 medium yellow onion, chopped

1 cup chicken stock

0.25 cup chopped fresh parsley

1 tsp paprika

1 tsp dried oregano

1 tsp salt

1 tsp ground black pepper

2 lbs skinless, boneless chicken breasts

1.5 cups frozen peas

1.5 cups frozen corn

Directions

Combine the cream of chicken soup, carrots, celery, onion, chicken stock, parsley, paprika, oregano, salt, and pepper in a slow cooker. The mixture will be thick; place the chicken breasts atop and spoon some liquid over them.

Cook on Low for 7 1/2 hours. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker, add the frozen peas and corn, then continue cooking on Low for about 30 minutes until vegetables are hot.

While the pot pie is finishing, preheat your oven to 425°F (218°C) for baking biscuit toppings.