Name: Slow-Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 c. carrots, peeled and chopped -; 1 medium yellow onion, chopped -; 1 bag frozen peas -; 1 bag frozen corn (or 1 can corn, drained) -; 2 lb. boneless skinless chicken breasts -; 3 (10-oz.) cans condensed cream of chicken soup -; 3 c. water -; Kosher salt -; Freshly ground black pepper -; 1 tsp. garlic powder -; 1 tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Chicken Pot Pie

1. 2 c. carrots, peeled and chopped -

2. 1 medium yellow onion, chopped -

3. 1 bag frozen peas -

4. 1 bag frozen corn (or 1 can corn, drained) -

5. 2 lb. boneless skinless chicken breasts -

6. 3 (10-oz.) cans condensed cream of chicken soup -

7. 3 c. water -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 tsp. garlic powder -

11. 1 tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits) -

How to cook deliciously - Slow-Cooker Chicken Pot Pie

1. Stage

Pour carrots, onion, peas and corn into the slow cooker. Chop chicken breasts into bite-sized pieces and add to the slow cooker, along with soup and water. Season with salt, pepper and garlic powder and stir.

2. Stage

Cover with lid and cook on high for 4 to 5 hours (or on low for 6 to 8).

3. Stage

Once time is almost up, preheat oven to 350°. Turn off slow cooker and place all of the biscuit dough pieces side by side on top of the chicken mixture. Remove the ceramic, inner part of the slow cooker (the bowl) and place it in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden. Ladle chicken pot pie into bowls and serve.