Description
Easy Slow Cooker Chicken Pot Pie
No more fuss over classic comfort food! This Slow Cooker Chicken Pot Pie brings the beloved flavors of the traditional dish with minimal effort. Simply toss chicken breasts, frozen veggies, and a creamy soup mix into the slow cooker. After a few hours, add some buttery biscuits on top, and you’ve got a hearty dinner that’s sure to satisfy the entire family. Perfect for those busy weeknights when all you need is a cozy, warm meal waiting for you.
4 boneless, skinless chicken breasts (about 2 ½ lbs)
1 tsp garlic powder
1 tsp dried oregano
½ tsp cracked black pepper
1 medium 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
1 cup chicken broth
1 (16.3 oz) can jumbo biscuits
Directions:
1. Place chicken in a slow cooker. Season with garlic powder, oregano, and pepper.
2. Add onion and frozen vegetables.
3. Whisk soups with broth, pour over ingredients. Cook on high for 4-5 hours or low for 6-8 hours.
4. Shred chicken, return to slow cooker, and stir.
5. Bake biscuits, then serve with pot pie.
Prep Time: 6-8 hours
Kcal: 400 kcal per serving
Step-by-Step Guide
1. Season the Chicken: Place 4 boneless, skinless chicken breasts in the bottom of your slow cooker. Evenly sprinkle with 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp cracked black pepper.
2. Add Vegetables: Scatter 1 diced medium yellow onion and 3 cups of frozen mixed vegetables over the chicken.
3. Create the Sauce: In a separate bowl, whisk together 1 can each of condensed cream of chicken and cream of celery soup with 1 cup of chicken broth until smooth. Pour this mixture evenly over the contents of the slow cooker.
4. Cook: Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours, until the chicken is cooked through and tender.
5. Shred the Chicken: Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together.
6. Prepare Biscuits & Serve: About 15 minutes before serving, bake the can of jumbo biscuits according to package instructions. Serve the creamy chicken and vegetable mixture in bowls, topped with a warm, flaky biscuit.
Serving Suggestions
For a complete meal, serve this hearty pot pie filling alongside a simple green salad with a light vinaigrette to balance the richness. It also pairs wonderfully with roasted Brussels sprouts or steamed green beans. For a fun twist, spoon the filling over mashed potatoes instead of using biscuits.
How-to Summary
This easy recipe involves seasoning chicken, adding veggies and a creamy soup-broth sauce to a slow cooker. Cook for 4-8 hours, shred the chicken, and stir. Serve the savory filling topped with freshly baked, buttery biscuits for the ultimate comfort food experience.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen? Yes, but hardy fresh vegetables like carrots, peas, and corn are best. Add them at the beginning. Delicate veggies like fresh green beans should be added in the last hour of cooking.
Can I use a different cut of chicken? Absolutely. Chicken thighs are an excellent choice as they stay moist during long cooking. Use 6-8 boneless, skinless thighs.
How can I thicken the filling if it’s too runny? Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this into the slow cooker after shredding the chicken, cover, and cook on HIGH for an additional 15-20 minutes until thickened.
Can I put the biscuits in the slow cooker? It’s not recommended, as they will become soggy. Baking them separately ensures a crispy, golden top that contrasts perfectly with the creamy filling.
How do I store and reheat leftovers? Store the filling and biscuits separately in airtight containers in the fridge for up to 3 days. Reheat the filling in a saucepan over medium heat, adding a splash of broth if needed. Reheat biscuits in the oven or toaster oven.
Common Mistakes to Avoid
- Overcooking the Chicken: Cooking on LOW for the full 8 hours can sometimes lead to dry chicken. Check for doneness at the 6-hour mark if possible.
- Not Seasoning Enough: The condensed soups contain salt, but be sure to adequately season the chicken at the start. Taste and adjust with more pepper or herbs before serving.
- Stirring During Cooking: Avoid lifting the lid and stirring during the cook time, as this releases heat and significantly increases cooking time.
- Using the Wrong Biscuits: Avoid “flaky layer” or extra buttery varieties that are meant to be baked alone, as they can sometimes become greasy when paired with this rich filling.
Conclusion
This Slow Cooker Chicken Pot Pie is the ultimate solution for a comforting, family-friendly dinner with minimal hands-on effort. By letting the slow cooker do the work, you can enjoy all the classic flavors without the fuss of making a pastry crust. It’s a reliably delicious recipe that turns simple ingredients into a warm, satisfying meal perfect for any busy day.