Description
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.
Ingredients
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 1 yellow onion, chopped
- 1 cup chicken stock
- ¼ cup chopped fresh parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breasts
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
Instructions
- Combine cream of chicken soup
- carrots
- celery
- onion
- stock
- parsley
- paprika
- oregano
- salt
- and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
- Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
- Continue cooking on Low until heated through
- about 30 minutes more.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 4