Slow Cooker Chicken Pot Pie

UGH I SO wish I had better pictures of this meal, because this was definitely in my top 3 of things I have made this year!! But, with the fact that it gets dark here at about 4:30, it doesn’t make it very easy to take dinner pictures in natural light. So as “not so great” as these pictures look- know that this meal is AMAZING.

This comfort food was exactly what I needed this week after some rough days at work, deployment blues, and everything possible going wrong with the house- sitting on the couch with this chicken pot pie, buttery biscuit, and big glass of red wine was exactly what my heart needed.

This is a bit more similar to a chicken and biscuits meal because you’re not actually using a puff pastry or pie crust- however what you’re making in the crock pot is what would be inside your chicken pot pie, so that’s why I went with calling it that!

This really is not the greatest picture… but this is how it will look in your crock pot.

Like I said before, this meal was so good that I could easily put it in my top three of meals I’ve made this entire year. And as the year is closing and my recipe challenge is coming to an end, I’m glad I found this one to share!

This is definitely a comfort food dinner- and the fact that it can be made in the crock pot means that you can pop all the ingredients in and head out for a day of skiing, sledding, or any other cool snowy weather activity you prefer! OR, if you’re like me, and stuck in the “land of no winter,” this meal still makes a perfect December/January dinner.

I know this a meal the hubby will love as soon as he gets home, so it will definitely be making an appearance in our house again soon!

Because it’s incredibly difficult to eat well and cook yummy meals for just one- I’m left with a heaping amount of extras for this meal. So, I’ve popped them in a tupperware container and will freeze to enjoy again in a few weeks.

This is a PERFECT winter time dinner. Try it out!

SLOW COOKER CHICKEN POT PIE

INGREDIENTS:

4 chicken breast halves
1 yellow onion, chopped
1 1/2 cup celery, chopped
1 1/2 cup carrots, chopped
1/3 cup fresh parsley, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp of salt, 1 tsp pepper (more to taste)
8 oz. chicken stock
Three 10.5 oz. cream of chicken soup
1 1/2 cup frozen peas
1 1/2 cup frozen corn
Biscuits of your choice (you can make homemade, or store bought. I used the pillsbury refrigerated biscuits- easy!!)

PREPARATION:

Place chicken breasts in a large slow cooker.
Add onion, celery, carrots, parsley, paprika, oregano, and salt/pepper.
Pour chicken stock and two cans of cream of chicken soup into slow cooker. Stir ingredients on top of chicken
Cover slow cooker and cook on high for 4 hours (or low for 8)
Thirty minutes before cook time is up, remove chicken from slow cooker and shred using two forks.
Add chicken back to slow cooker, as well as peas and carrots, and last can of cream of chicken soup
Mix well, let cook for remaining 30 minutes
Bake biscuits in oven according to directions and serve on top of Chicken Pot Pie serving!!