Description
This Easy Slow Cooker Chicken Pot Pie is a comforting, hearty dish perfect for busy days. Tender chicken cooked with mixed vegetables and creamy soups, slow-cooked to perfection and served alongside golden, flaky biscuits for a delicious, homestyle meal.
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 Chicken and Seasoning: Place the boneless, skinless chicken breasts in the bottom of a 5-quart or larger slow cooker. Sprinkle evenly with dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika to evenly season the chicken.
- Add Vegetables: Spread the diced yellow onion in an even layer over the chicken. Then top with the frozen mixed vegetables, distributing them evenly for balanced flavor and cooking.
- Mix Soup Base: In a medium mixing bowl, whisk together the condensed cream of chicken soup, cream of celery soup, and chicken broth until the mixture is smooth and combined. This creamy base will infuse the chicken and vegetables while cooking.
- Combine and Cook: Pour the soup mixture evenly over the ingredients in the slow cooker. Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 7 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred the meat using two forks or meat claws. Return the shredded chicken to the slow cooker.
- Add Cream and Warm: Stir in the heavy cream to the slow cooker, mixing thoroughly with the chicken, vegetables, and soup mixture. Set the slow cooker to the warm setting to keep the filling heated while preparing the biscuits.
- Bake Biscuits: Bake the biscuits according to the package instructions until golden brown and flaky. The warm biscuits are the perfect accompaniment to the creamy chicken pot pie filling.
- Serve: Serve the warm chicken pot pie filling alongside or topped with freshly baked biscuits for a comforting, satisfying meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep biscuits separate at room temperature for best texture.
- Reheat leftovers in the slow cooker on high, on the stovetop over medium heat, or in the microwave until warmed through.
- Leftovers can be frozen for up to three months in an airtight container. Cool completely before freezing to prevent condensation.
- Thaw frozen pot pie in the refrigerator before reheating to maintain quality and texture.
Nutrition
- Serving Size: 1 serving (1/6 of recipe with 1 biscuit)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
