Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Slow Cooker Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 77 reviews

This Easy Slow Cooker Chicken Pot Pie is a comforting and hearty meal perfect for busy days. Tender chicken breasts cooked slowly with a blend of savory herbs, vegetables, and creamy soups create a flavorful filling. Paired with flaky, baked biscuits, this dish delivers all the cozy flavors of classic chicken pot pie without the fuss of making a crust from scratch.

  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts (about 2 ½ pounds)
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon smoked paprika

Vegetables and Soup Mixture

  • 1 large yellow onion (diced)
  • 3 cups frozen mixed vegetables
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1/2 cup chicken broth

Finishing and Serving

  • 1/2 cup heavy cream
  • 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker to ensure even cooking and sufficient space for ingredients.
  2. Season the Chicken: Sprinkle oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken breasts for balanced seasoning and flavor.
  3. Add Vegetables: Spread diced yellow onion over the chicken in an even layer, then top with frozen mixed vegetables to add texture and nutrients to the dish.
  4. Mix the Soup Base: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth and well combined for a creamy sauce.
  5. Pour Soup Mixture: Pour the combined soup mixture evenly over the chicken and vegetables in the slow cooker, ensuring all ingredients are coated for flavor infusion.
  6. Cook the Filling: Cover and cook on high for 3-4 hours or on low for 5-7 hours, or until the chicken reaches an internal temperature of 165°F, ensuring tender and safe-to-eat meat.
  7. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them thoroughly using two forks or meat claws for easy eating and distribution throughout the pie.
  8. Combine and Keep Warm: Return the shredded chicken to the slow cooker, add the heavy cream, and stir well to combine. Set the slow cooker to warm to maintain the temperature while you prepare the biscuits.
  9. Bake the Biscuits: Prepare the biscuit dough according to the package instructions and bake until golden brown and fluffy, providing a perfect topping or side for the pot pie.
  10. Serve: Serve the warm chicken pot pie filling accompanied by the freshly baked biscuits for a satisfying and comforting meal.

Notes

  • Ensure the chicken reaches an internal temperature of 165°F to guarantee it’s fully cooked and safe to eat.
  • You can substitute frozen mixed vegetables with fresh vegetables if preferred; just adjust cooking time accordingly.
  • For a thicker filling, reduce the amount of chicken broth slightly or cook uncovered for the last 30 minutes to reduce liquid.
  • Baking the biscuits separately allows them to stay crispier; you can also split and serve them on top or on the side.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://yourdailycook.com/easy-slow-cooker-chicken-pot-pie-recipe-2/