Description
This Easy Slow Cooker Chicken Pot Pie recipe is a comforting and hearty meal that combines tender chicken, mixed vegetables, and creamy soups slow-cooked to perfection. Topped with flaky baked biscuits, it offers a simple, hands-off way to enjoy the classic flavors of chicken pot pie without the fuss of traditional crust preparation.
Ingredients
Scale
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
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Soup Mixture
- 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
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. This provides the foundation for your pot pie filling.
- Season the Chicken: Evenly sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken breasts to infuse flavor throughout the cooking process.
- Add Vegetables: Layer the diced yellow onion evenly over the chicken, then top with the frozen mixed vegetables for added texture and nutrition.
- Make the Soup Mixture: 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. This creamy base is essential for the pot pie filling.
- Combine and Start Cooking: Pour the soup mixture over the layered ingredients in the slow cooker. Cover and cook on high for 3-4 hours or on low for 5-7 hours, until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks or meat claws. This shredding gives the pot pie a hearty, rustic texture.
- Finish the Filling: Return the shredded chicken to the slow cooker and stir in the heavy cream to enrich the filling. Set the slow cooker to the warm setting to keep the filling hot while you bake the biscuits.
- Bake the Biscuits: Following the package directions, bake the Grands or jumbo biscuits until golden and flaky, creating the classic pot pie topping.
- Serve: Spoon the warm chicken pot pie filling into bowls or plates and serve alongside or topped with freshly baked biscuits for a satisfying meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the biscuits separately at room temperature to maintain freshness.
- Reheat leftovers safely in the slow cooker on high, on the stovetop over medium heat, or in the microwave.
- Leftovers can be frozen for up to three months in an airtight container. Be sure to allow the pot pie to cool completely before freezing to prevent condensation, which can add unwanted moisture when thawed.
- Thaw frozen leftovers in the refrigerator before reheating for best texture and flavor.
