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Slow Cooker Chicken Pot Pie Recipe

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4.3 from 10 reviews

This Slow Cooker Chicken Pot Pie offers a comforting and easy dinner solution featuring tender chicken breasts cooked with savory herbs, mixed vegetables, and a creamy blend of condensed soups. Finished with warm, flaky biscuits baked separately, it’s a perfect weeknight meal combining slow-cooked richness with quick biscuit baking for a hearty American classic.

Ingredients

Chicken & 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 & Mix-ins

  • 1 large yellow onion, diced
  • 3 cups frozen mixed vegetables

Sauces & Liquids

  • 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

Baking

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

Instructions

  1. Prepare Chicken and Seasonings: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken to season thoroughly.
  2. Add Vegetables: Layer the diced onion evenly over the seasoned chicken, then top with the frozen mixed vegetables to create layers of flavor and texture.
  3. Mix and Pour Soup Mixture: In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until well combined. Pour this creamy mixture over the chicken and vegetables in the slow cooker to ensure even coverage.
  4. Cook slowly: Cover the slow cooker 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) and is tender enough to shred.
  5. Shred Chicken: Remove the chicken breasts carefully from the slow cooker and shred them using two forks or meat claws for a chunky texture. Return the shredded chicken to the slow cooker.
  6. Finish with Heavy Cream: Add the heavy cream to the slow cooker and stir well to combine all ingredients into a creamy filling. Set the slow cooker to warm to keep the filling heated while baking the biscuits.
  7. Bake Biscuits: Bake the Grands or jumbo biscuits according to the package instructions in the oven until golden brown and fluffy, typically 12 to 15 minutes.
  8. Serve: Serve the warm creamy chicken pot pie filling alongside or topped with freshly baked biscuits for a comforting, hearty meal.

Notes

  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
  • You can substitute frozen mixed vegetables with fresh diced vegetables if preferred, but cooking time may vary slightly.
  • The heavy cream enriches the sauce but can be substituted with half-and-half for a lighter option.
  • For extra flavor, sprinkle fresh parsley or thyme over the finished dish before serving.
  • If you prefer, biscuit dough can be replaced with puff pastry or homemade biscuits.

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