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Easy Slow Cooker Chicken Pot Pie Recipe

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3.8 from 71 reviews

This Easy Slow Cooker Chicken Pot Pie brings all the comforting flavors of a classic chicken pot pie with minimal effort. Tender chicken breasts cook alongside savory vegetables and creamy soup blends in a slow cooker, resulting in a hearty and flavorful filling. Paired with flaky, golden biscuits baked to perfection, this dish makes a satisfying family meal without the fuss of traditional pie crust.

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

Ingredients

Chicken and Seasonings

  • 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 Base

  • 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
  • 1/2 cup heavy cream

Biscuit Topping

  • 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts evenly at the bottom of a 5-quart or larger slow cooker to ensure even cooking.
  2. Season the Chicken: Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken breasts to infuse them with flavor.
  3. Add Vegetables: Distribute the diced yellow onion evenly on top of the chicken, then layer the frozen mixed vegetables over the onions to create a layered effect.
  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 fully combined.
  5. Cook the Filling: Pour the combined soup mixture over the ingredients in the slow cooker, covering everything thoroughly. Cover and cook on high for 3 to 4 hours or on low for 5 to 7 hours until the chicken reaches an internal temperature of 165°F (74°C).
  6. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them finely using two forks or meat claws to create tender, bite-sized pieces.
  7. Combine and Warm: Return the shredded chicken to the slow cooker, add the heavy cream, and stir well to blend all ingredients. Set the slow cooker to warm to keep the filling hot while the biscuits bake.
  8. Bake the Biscuits: Prepare the biscuits according to the package instructions, usually by placing them on a baking sheet and baking in a preheated oven until golden brown and fluffy.
  9. Serve: Dish out the warm chicken pot pie filling alongside or topped with the freshly baked biscuits for a comforting, hearty meal.

Notes

  • Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
  • You can substitute fresh mixed vegetables if preferred, but adjust cooking times accordingly.
  • For a lower-fat option, consider substituting heavy cream with half-and-half or a lighter cream alternative.
  • If you prefer a thicker filling, reduce the amount of chicken broth slightly.
  • Leftover filling can be refrigerated for up to 3 days and reheated gently before serving.
  • Baking the biscuits separately ensures they stay crispy instead of getting soggy in the pot pie filling.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 3-7 hours depending on setting
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

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