Description
A comforting and easy Slow Cooker Chicken Pot Pie recipe that combines tender chicken breasts, savory vegetables, and creamy soups cooked slowly to perfection. Topped with flaky baked biscuits, this hearty dish is perfect for a family meal with minimal effort and maximum flavor.
Ingredients
Main Ingredients
- 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
- 1 large yellow onion (diced)
- 3 cups frozen mixed vegetables
- 1 (10.5 ounce) can of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Biscuits
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker to ensure even cooking.
- Season the Chicken: Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken to impart a rich, balanced flavor.
- Add Vegetables: Layer the diced yellow onion evenly over the seasoned chicken, then top with the frozen mixed vegetables for a hearty mix.
- Mix the Soup Base: In a medium mixing bowl, whisk together the condensed cream of chicken soup, cream of celery soup, and chicken broth until smooth and combined.
- Combine Ingredients in Slow Cooker: Pour the soup mixture evenly over the ingredients inside the slow cooker, making sure everything is coated well.
- Cook the Pot Pie Filling: Cover the slow cooker 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 (74°C) and is tender.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it finely using two forks or meat claws, then return it to the cooker.
- Add Cream and Warm: Stir in the heavy cream to make the filling extra creamy, then set the slow cooker to the warm setting to keep the filling hot while you bake the biscuits.
- Bake Biscuits: Bake the canned biscuits according to the package directions until golden and flaky, typically about 12-15 minutes at 350°F (175°C).
- Serve: Spoon the warm, creamy chicken pot pie filling into bowls or plates and serve alongside the freshly baked biscuits for dipping and enjoying.
Notes
- Ensure the internal temperature of the chicken reaches 165°F for food safety.
- Use frozen mixed vegetables for convenience, but fresh veggies can be substituted if desired.
- You can use low-fat cream or milk in place of heavy cream for a lighter dish.
- Leftover filling can be refrigerated and served with biscuits or puff pastry later.
- For a gluten-free version, substitute biscuits with gluten-free alternatives.
