Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium Yukon Gold potatoes, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (10.5 oz) cans cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1/2 cup sour cream
- 1 (16 oz) can refrigerated biscuits or puff pastry, baked separately
Instructions
- Place the chicken, potatoes, carrots, celery, onion, garlic, cream of chicken soup, chicken broth, thyme, parsley, salt, and pepper into the crock pot.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the frozen peas and sour cream, and cook for an additional 15–20 minutes until heated through.
- Meanwhile, bake the biscuits or puff pastry according to package directions.
- Serve the chicken pot pie filling in bowls, topped with a baked biscuit or puff pastry.
Notes
- For added flavor, consider adding a splash of heavy cream or shredded cheddar cheese at the end.
- To thicken the filling, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the pot during the last 10 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Freeze the filling (without biscuits) in a sealed container for up to 2 months. Reheat on the stove and bake fresh biscuits before serving.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 459 kcal
- Sugar: 5 g
- Sodium: 1170 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 34 mg
