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Easy Slow Cooker Chicken Pot Pie Recipe

Easy Slow Cooker Chicken Pot Pie Recipe
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★★★★★

4.7 from 22 reviews

This Easy Slow Cooker Chicken Pot Pie recipe combines tender shredded chicken, flavorful vegetables, and a creamy sauce cooked low and slow, topped with flaky baked biscuits for a comforting and hearty meal that’s perfect for busy days.

Ingredients

Scale

Chicken and Seasonings

  • 4 boneless, skinless chicken breasts (about 2 ½ pounds)
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon cracked black pepper
  • ½ teaspoon smoked paprika

Vegetables and Soup Mixture

  • 1 large yellow onion, diced
  • 3 cups frozen mixed vegetables
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10.5 oz) can condensed cream of celery soup
  • ½ cup chicken broth

Other Ingredients

  • ½ cup heavy cream
  • 1 (16.3 oz) can Grands or jumbo biscuits (8 count)

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker to ensure even cooking and sufficient space for all ingredients.
  2. Season the Chicken: Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken breasts to infuse flavor.
  3. Add Vegetables: Layer the diced yellow onion evenly over the seasoned chicken, followed by the frozen mixed vegetables, creating a balanced base for the pot pie.
  4. Mix Soup Base: In a medium bowl, whisk together the condensed cream of chicken soup, cream of celery soup, and chicken broth until smooth and well combined.
  5. Combine in Slow Cooker: Pour the soup mixture evenly over the layered ingredients in the slow cooker to coat everything in a creamy sauce.
  6. Cook: Cover 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, ensuring it is fully cooked and tender.
  7. Shred the Chicken: Remove the chicken breasts carefully and shred them using two forks or meat claws, then return the shredded chicken to the slow cooker.
  8. Add Cream and Warm: Stir in the ½ cup of heavy cream to add richness. Set the slow cooker to warm to keep the filling hot while baking the biscuits.
  9. Bake Biscuits: Bake the canned biscuits according to the package instructions in the oven until golden and fluffy.
  10. Serve: Spoon the creamy chicken pot pie filling into bowls and serve warm alongside the freshly baked biscuits for a complete meal.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; keep biscuits separately at room temperature to maintain freshness.
  • To reheat leftovers, use the slow cooker on high, stovetop over medium heat, or microwave for convenience.
  • For longer storage, freeze leftovers in an airtight container for up to 3 months after cooling completely to prevent excess moisture.
  • Thaw frozen leftovers in the refrigerator before reheating to retain the best texture and flavor.

Nutrition

Keywords: chicken pot pie, slow cooker recipes, comfort food, easy dinner, creamy chicken, baked biscuits

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