Description
This Slow Cooker Chicken Pot Pie is a comforting and easy-to-make dish featuring tender shredded chicken, mixed vegetables, and a creamy savory sauce all cooked slowly to perfection. Paired with flaky oven-baked biscuits, this recipe delivers a classic pot pie flavor without the fuss of making a crust from scratch.
Ingredients
Scale
Chicken and Seasonings
- 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 and Mix
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Soups and Liquids
- 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
Biscuit Topping
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Prepare the chicken base: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker to create the foundation of your pot pie filling.
- Season the chicken: Evenly sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken to infuse rich flavor.
- Add vegetables: Layer the diced yellow onion over the chicken, then spread the frozen mixed vegetables evenly on top to build your vegetable medley.
- Mix the soup sauce: In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until well combined to create the creamy sauce.
- Pour sauce and cook: Pour the soup mixture evenly over the ingredients in the slow cooker. Cover with the lid.
- Slow cook the filling: Cook on high heat for 3-4 hours or on low heat for 5-7 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred finely using two forks or meat claws for a hearty texture.
- Combine cream and chicken: Return the shredded chicken to the slow cooker, add the heavy cream, and stir well to incorporate. Set the slow cooker to warm to keep the filling hot while baking biscuits.
- Bake the biscuits: Follow the biscuit package instructions to bake them in the oven until golden brown and flaky.
- Serve and enjoy: Spoon the warm chicken pot pie mixture onto plates and serve alongside freshly baked biscuits for dipping or topping.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute frozen mixed vegetables with fresh vegetables like carrots, peas, and green beans if preferred.
- For a lighter option, use low-fat or reduced-sodium soups and substitute heavy cream with half-and-half or milk.
- If you want a thicker filling, reduce the chicken broth by 1/4 cup.
- This recipe works well with leftover cooked chicken; adjust cooking time accordingly.
