Great recipe! Easy and delicious! I will definitely make again


1.5 pounds of boneless, skinless chicken breasts

3 teaspoons of garlic

3 medium diced potatoes

1/2 cup chicken broth

2 cans (10.5 ounces each) of cream of chicken soup

1/4 teaspoon each of dried rosemary and dried thyme

1 teaspoon of onion powder

1/2 cup of sour cream

12 ounces frozen mixed vegetables

1 can (16 oz) of Pillsbury Grands biscuits (8-count)

Salt and pepper to taste


Initiate the Slow Cook: Begin by placing the chicken breasts in the slow cooker.

Season the Mixture: In a mixing bowl, combine chicken broth, salt, pepper, thyme, rosemary, and onion powder, pouring this mixture over the chicken.

Incorporate Main Ingredients: Add the cream of chicken soup, diced potatoes, garlic, and frozen vegetables to the slow cooker.

Cook with Patience: Cover and simmer on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken and potatoes tenderly succumb to your fork.

Tend to the Chicken: Remove, shred, and reincorporate the chicken back into the slow cooker.

Creamy Finale: Introduce the sour cream, stirring to blend well.

The Biscuit Crown: Bake the biscuits as per the package guidelines. Serve each pot pie portion crowned with a biscuit.

Note: This recipe generously serves 6-8 individuals, with portions size being key.

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