There’s nothing quite like a warm, hearty chicken pot pie to soothe the soul after a long day. This recipe captures the magic of comfort food while taking advantage of your slow cooker to do most of the heavy lifting. Imagine tender, juicy chicken, fresh, vibrant vegetables, and a luscious, creamy sauce topped with golden, flaky biscuits. It’s a meal that brings people together and has a way of turning any ordinary evening into something special.
Growing up, chicken pot pie was a staple in our family, and it always carried a sense of occasion. While the traditional method of rolling out pie crust and baking everything to perfection has its charm, the slow cooker transforms this beloved dish into something both easy and just as satisfying. Whether you’re curled up on a chilly night or gathering around the table with loved ones, this slow cooker chicken pot pie promises to deliver all the flavor and heartiness of the classic dish, with minimal effort and maximum reward.
Why You’ll Love This Recipe
- Effortless Comfort: This slow cooker recipe makes it easier than ever to create a dish that feels like a warm hug in a bowl.
- Perfect for Busy Days: Let the slow cooker do the work while you go about your day—ideal for weeknights or lazy weekends.
- Customizable: You can adjust the veggies or seasoning to suit your family’s tastes, making this recipe endlessly versatile.
- Family-Friendly: It’s a guaranteed hit with kids and adults alike—creamy, hearty, and oh-so-delicious.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (approximately 2 ½ pounds)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cracked black pepper
- 1 medium 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 cup chicken broth
- 1 (16.3-ounce) can refrigerated jumbo biscuits (8 count)
How to Make Slow Cooker Chicken Pot Pie
Step-by-Step Instructions
1. Build the Base
Start by placing your boneless, skinless chicken breasts in the bottom of your slow cooker. Sprinkle them with garlic powder, dried oregano, and cracked black pepper. This step ensures your chicken is well-seasoned and flavorful as it slowly cooks.
2. Add the Veggies
Scatter the diced onion over the chicken, followed by the frozen mixed vegetables. This vibrant mix will give your dish the signature medley of textures and flavors chicken pot pie is known for. Plus, the frozen veggies go straight into the pot—no need to thaw!
3. Create the Sauce
In a medium-sized mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth and creamy. Pour this mixture over the chicken and vegetables, making sure everything is coated. The sauce will develop its rich, savory flavor as it cooks, soaking into the chicken and veggies for a dish that’s irresistibly creamy.
4. Cook Low and Slow
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 4-5 hours. The slow cooking allows the chicken to become incredibly tender while letting all the flavors meld together beautifully.
5. Shred the Chicken
Once the chicken is fully cooked (reaching an internal temperature of 165°F), carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and give everything a good stir. At this point, the mixture should be thick, creamy, and ready to serve.
6. Bake the Biscuits
While the chicken and veggies stay warm in the slow cooker, preheat your oven according to the instructions on the biscuit package. Arrange the biscuits on a baking sheet and bake until they’re golden brown and deliciously flaky.
7. Serve and Enjoy
Ladle the chicken and vegetable mixture into bowls, and top each serving with a warm biscuit. The contrast of the creamy filling and buttery, flaky biscuit is pure perfection. Serve immediately and watch the smiles light up around the table.
Helpful Tips
- Choose Your Vegetables: If you’re not a fan of frozen mixed veggies, feel free to use fresh or specific ones like peas, carrots, or green beans. Just chop them small to ensure they cook evenly.
- Thicker Sauce: Prefer a thicker consistency? Stir in a slurry made of 1 tablespoon cornstarch and 1 tablespoon water during the last 30 minutes of cooking.
- Flavor Boost: Add a teaspoon of dried thyme or parsley for an herbal kick.
- Golden Biscuit Hack: Brush the tops of the biscuits with melted butter before baking for an extra golden, flavorful finish.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours, 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Nut-Free
Notes
- Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Store the biscuits separately to maintain their texture.
- Reheating: Gently reheat the chicken mixture on the stovetop over medium heat or in the microwave, adding a splash of chicken broth if it needs thinning. Reheat biscuits in the oven or toaster oven for the best results.
- Freezing: You can freeze the chicken and veggie filling for up to three months. Just cool it completely, transfer it to a freezer-safe container, and thaw in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option and add a slightly richer flavor. They may require a bit more cooking time but will be just as tender.
What biscuits work best for this recipe?
Refrigerated jumbo biscuits are the easiest option, but feel free to use your favorite homemade biscuit recipe for an extra special touch.
Can I make this dish dairy-free?
Yes! Substitute the condensed soups with dairy-free alternatives, and opt for a dairy-free biscuit or bread topping.
Related Recipes
If you loved this Slow Cooker Chicken Pot Pie, try these other comforting dishes:
Conclusion
This slow cooker chicken pot pie is the ultimate comfort food, perfect for busy schedules or simply when you’re craving something warm and nostalgic. The creamy chicken and vegetable filling paired with the buttery biscuit topping is sure to become a family favorite. Give this recipe a try, and let it bring a little extra coziness to your table—you won’t regret it!
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Easy Slow Cooker Chicken Pot Pie
Description
There’s nothing quite like a warm, hearty chicken pot pie to soothe the soul after a long day. This recipe captures the magic of comfort food while taking advantage of your slow cooker to do most of the heavy lifting. Imagine tender, juicy chicken, fresh, vibrant vegetables, and a luscious, creamy sauce topped with golden, flaky biscuits. It’s a meal that brings people together and has a way of turning any ordinary evening into something special.
Growing up, chicken pot pie was a staple in our family, and it always carried a sense of occasion. While the traditional method of rolling out pie crust and baking everything to perfection has its charm, the slow cooker transforms this beloved dish into something both easy and just as satisfying. Whether you’re curled up on a chilly night or gathering around the table with loved ones, this slow cooker chicken pot pie promises to deliver all the flavor and heartiness of the classic dish, with minimal effort and maximum reward.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 2 ½ pounds)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cracked black pepper
- 1 medium 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 cup chicken broth
- 1 (16.3-ounce) can refrigerated jumbo biscuits (8 count)
Instructions
1. Build the Base
Start by placing your boneless, skinless chicken breasts in the bottom of your slow cooker. Sprinkle them with garlic powder, dried oregano, and cracked black pepper. This step ensures your chicken is well-seasoned and flavorful as it slowly cooks.
2. Add the Veggies
Scatter the diced onion over the chicken, followed by the frozen mixed vegetables. This vibrant mix will give your dish the signature medley of textures and flavors chicken pot pie is known for. Plus, the frozen veggies go straight into the pot—no need to thaw!
3. Create the Sauce
In a medium-sized mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth and creamy. Pour this mixture over the chicken and vegetables, making sure everything is coated. The sauce will develop its rich, savory flavor as it cooks, soaking into the chicken and veggies for a dish that’s irresistibly creamy.
4. Cook Low and Slow
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 4-5 hours. The slow cooking allows the chicken to become incredibly tender while letting all the flavors meld together beautifully.
5. Shred the Chicken
Once the chicken is fully cooked (reaching an internal temperature of 165°F), carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and give everything a good stir. At this point, the mixture should be thick, creamy, and ready to serve.
6. Bake the Biscuits
While the chicken and veggies stay warm in the slow cooker, preheat your oven according to the instructions on the biscuit package. Arrange the biscuits on a baking sheet and bake until they’re golden brown and deliciously flaky.
7. Serve and Enjoy
Ladle the chicken and vegetable mixture into bowls, and top each serving with a warm biscuit. The contrast of the creamy filling and buttery, flaky biscuit is pure perfection. Serve immediately and watch the smiles light up around the table.
Notes
- Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Store the biscuits separately to maintain their texture.
- Reheating: Gently reheat the chicken mixture on the stovetop over medium heat or in the microwave, adding a splash of chicken broth if it needs thinning. Reheat biscuits in the oven or toaster oven for the best results.
- Freezing: You can freeze the chicken and veggie filling for up to three months. Just cool it completely, transfer it to a freezer-safe container, and thaw in the fridge before reheating.