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Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

If you want the best lunch or dinner, then you have got to give this one a try! In about 8 hours, you will enjoy this Chicken Pot Pie! Oh, man, you are so in for a treat! I promise you that this is worth all your time and efforts! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a wonderful day, friends, and I hope you are all well today. Enjoy!


1 yellow onion, chopped

1 1/2 c chopped carrots, chopped

1 1/2 c sliced celery, chopped

1/4 c fresh parsley leaves, chopped

1 tsp paprika

1 tsp dried oregano

1 tsp salt


1 tsp pepper

1 c chicken stock

2 cans (10.5 oz) cream of chicken condensed soup

1 to 3 boneless skinless chicken breasts, totalling 2 pounds

1 1/2 c frozen peas

1 can (15 oz) corn

1 can (16.3 oz) refrigerated biscuits, baked


In a slow cooker, add the carrots, celery, onion, paprika, parsley, chicken stock, chicken soup, oregano, salt, and pepper. Stir everything until well combined and thick.

Add the chicken breasts over the mixture and spoon it over until the chicken are well coated.

Cover and seal the slow cooker, then cook for about 8 hours on a low setting.

After 7 hours and 30 minutes, remove the chicken breasts from the slow cooker and use two forks to shred them into small pieces.

Put the shredded chicken breasts back to the slow cooker as well as the peas and stir until well combined.

Spoon into serving bowls and top each with a biscuit.

Serve hot and enjoy!


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