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

Scale

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.