Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Get ready to experience the epitome of cozy indulgence with our Creamy Chicken Pot Pie – a timeless favorite that transcends the ordinary and elevates your dining experience to new heights.

1 1/2 lb boneless skinless chicken breasts
1/2 cup chicken broth
1 tsp salt
1/2 tsp black pepper
1/4 tsp dried rosemary
1 tsp onion powder
1Tbsp garlic powder
2 cans cream of chicken soup
3 medium Yukon gold potatoes cubed
1 12oz bag frozen vegetables
1/2 cup sour cream
1 16 oz can GRAND biscuits baked separately 
1. Spray inner pot with cooking spray
2. Place inner pot on stone tablet while pre heating for 30 minutes
3. Place chicken in bottom of inner pot
4. In a separate bowl, whisk spices, soup, vegetables and broth
5. Pour mixture over chicken and cover with lid
6. Place heated Rocktablet in Rockpot and insert inner pot with lid and close
7. Cook 2.5 hours and stir at 1 hour mark
8. Use fork to break apart chicken
9. Add sour cream at the end let warm through another 15 min
10. Top with biscuits and it serves 4 Enjoy


Heating the RockTablet on stovetop:Place RockTablet on the largest burner. Place inner pot on top of the RockTablet. Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.

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