Slow Cooker Chicken Pot Pie

Ingredients and Weight:

• 3 boneless, skinless chicken breasts (1 pound)
• 1 yellow onion (1 cup chopped)
• 2 carrots (1 cup chopped)
• 2 celery stalks (1 cup chopped)
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10.75 ounce) can of condensed cream of chicken soup
• 1 cup frozen peas
• 1 cup mixed diced vegetables (such as corn, green beans, or peppers)
• 1 (14.1 ounce) can of refrigerated flaky biscuit dough

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the chicken breasts with salt and pepper. In a large skillet, brown the chicken over medium heat for 2-3 minutes per side. Transfer the browned chicken to a 6-quart slow cooker.
2. Add the onion, carrots, celery, olive oil, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
3. Pour the cream of chicken soup over the vegetables. Add the peas and mixed vegetables.
4. Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.
5. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
6. Cut the biscuit dough into 8 equal pieces. Roll out each piece into a circle and place it over the filling.
7. Cover and cook for an additional 30 minutes, or until the biscuits are golden brown.

Nutritional Information:

One serving (1/8th of the recipe) contains approximately:

• Calories: 430
• Fat: 18 grams
• Saturated Fat: 5 grams
• Cholesterol: 70 milligrams
• Sodium: 700 milligrams
• Carbohydrates: 50 grams
• Protein: 25 grams

Dish Characteristics:

• Creamy and flavorful filling
• Tender chicken and vegetables
• Flaky and golden brown biscuits
• Comforting and satisfying

User Comments:

• "This chicken pot pie was absolutely delicious! The filling was creamy and flavorful, and the biscuits were perfectly flaky." - Sarah
• "I love how easy this recipe was to make. I just tossed everything in the slow cooker and let it do its thing. It was a perfect weeknight meal." - Emily
• "This is a great meal for a cold winter day. It's warm, comforting, and filling." - John

Special Precautions and Tips:

• If you don't have a slow cooker, you can make this recipe in a large pot on the stovetop over low heat. Just be sure to stir occasionally to prevent burning.
• If you don't have refrigerated biscuit dough, you can use a package of frozen biscuits. Just thaw them according to the package directions before using.
• To make this recipe ahead of time, prepare the filling and store it in the refrigerator for up to 2 days. When ready to serve, heat the filling in the slow cooker or on the stovetop and then top with the biscuits.