There is something incredibly comforting and soul-soothing about a warm, hearty pot pie, but not everyone has the time or energy to fuss over making a crust from scratch or spending hours in the kitchen. That is exactly why I adore this Slow Cooker Chicken Pot Pie Recipe. It’s a total game-changer! Combining tender, flavorful chicken with creamy, savory vegetables, all slow-cooked to perfection and topped with golden, fluffy biscuits, this recipe brings all the cozy goodness of a classic pot pie with minimal effort. Perfect for busy weeknights or lazy weekends, it’s like a big hug in a bowl.
Ingredients You’ll Need
Getting started with this Slow Cooker Chicken Pot Pie Recipe is a breeze because the ingredients are simple yet thoughtfully chosen to create a dish that bursts with flavor and texture. Each component plays an essential role, from the tender chicken and aromatic spices to the creamy soups and buttery biscuits that crown the dish beautifully.
- 4 boneless, skinless chicken breasts: The star protein that becomes tender and juicy with slow cooking.
- 2 teaspoons dried oregano: Adds a subtle herbaceous note that brightens the overall flavor.
- 1 1/2 teaspoons garlic powder: Infuses a warm, mellow pungency that complements the chicken perfectly.
- 1 1/2 teaspoons salt: Enhances every ingredient, making the flavors pop.
- 1 teaspoon cracked black pepper: Offers a gentle heat and earthy depth.
- 1/2 teaspoon smoked paprika: Brings smoky undertones that deepen the savory character.
- 1 large yellow onion, diced: Adds sweetness and a lovely texture contrast.
- 3 cups frozen mixed vegetables: A convenient mix that provides color, nutrition, and comforting familiarity.
- 1 (10.5 ounce) can of condensed cream of chicken soup: Gives creaminess and classic pot pie flavor.
- 1 (10.5 ounce) can of condensed cream of celery soup: Adds a subtle vegetal savoriness that blends beautifully.
- 1/2 cup chicken broth: Balances the thickness and keeps the filling juicy.
- 1/2 cup heavy cream: Makes the filling luxuriously rich and smooth.
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count): The crowning glory that tops the dish with buttery, flaky goodness.
How to Make Slow Cooker Chicken Pot Pie Recipe
Step 1: Layer the Chicken and Seasonings
Start by placing the chicken breasts at the bottom of your slow cooker. This is the foundation of your pot pie. Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken, ensuring every bite will be packed with delicious seasoning. Layering the spices directly on the chicken helps infuse it with bold flavors as it cooks low and slow.
Step 2: Add Onions and Vegetables
Next, add the diced yellow onion as an even layer over the seasoned chicken. The onions will soften into a slightly sweet base that complements the savory meat. Then, top the onions with the frozen mixed vegetables – this colorful mix not only adds texture and nutrition but also brings a burst of freshness to the creamy filling.
Step 3: Mix and Pour the Soup Base
In a separate medium bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth. This mixture creates a velvety sauce that binds all the ingredients together and gives you that classic pot pie richness without the fuss. Pour this creamy concoction evenly over all the ingredients in the slow cooker so everything gets bathed in flavor.
Step 4: Slow Cook the Filling
Cover the slow cooker and set it to cook on high for 3 to 4 hours or on low for 5 to 7 hours. The chicken needs to reach an internal temperature of 165 degrees Fahrenheit for safety and perfect tenderness. The slow cooking gently melds all the flavors into a harmonious, hearty filling that’s ready for the final touches.
Step 5: Shred the Chicken and Add Cream
Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks or meat claws. Return the shredded chicken to the slow cooker, then pour in the heavy cream. Stir everything to combine, allowing the filling to become even creamier. Set the slow cooker to warm to keep your filling hot while you bake the biscuits.
Step 6: Bake the Biscuits
Follow the package instructions to bake your Grands or jumbo biscuits until golden brown and fluffy. These biscuits are what make this Slow Cooker Chicken Pot Pie Recipe extra special, providing a pillowy, buttery topping that’s irresistible when paired with the creamy filling.
Step 7: Serve and Enjoy
Spoon the warm chicken pot pie filling into bowls or plates and top each serving with freshly baked biscuits. The contrast of hot, creamy filling with soft, golden biscuits is simply heavenly—get ready for all the compliments!
How to Serve Slow Cooker Chicken Pot Pie Recipe
Garnishes
To amp up the presentation and flavor, sprinkle chopped fresh parsley or thyme over the top. These herbs add a burst of color and subtle freshness that cuts through the creaminess beautifully. A light dusting of freshly cracked black pepper can also add a gentle kick and visual appeal.
Side Dishes
This recipe is quite rich, so simple side dishes work best to balance the meal. A crisp green salad with a tangy vinaigrette, steamed green beans with a hint of lemon, or roasted asparagus all complement the flavors perfectly without overpowering the dish.
Creative Ways to Present
If you want to take your Slow Cooker Chicken Pot Pie Recipe up a notch, serve the filling in individual ramekins topped with biscuit dough before baking. This creates a pot pie “cup” that is fun, portion-controlled, and visually stunning—perfect for entertaining or a cozy dinner date.
Make Ahead and Storage
Storing Leftovers
After enjoying your pot pie, store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop further, making the next day’s meal even more comforting.
Freezing
This filling freezes beautifully! Transfer the cooled pot pie mixture to a freezer-safe container for up to 3 months. For best results, wait to bake the biscuits fresh when you’re ready to enjoy your meal again, as frozen biscuits don’t rise the same after freezing.
Reheating
Reheat leftover filling gently on the stove or in the microwave until hot, stirring occasionally to keep it creamy. If you’re reheating frozen filling, thaw overnight in the refrigerator before warming. Freshly baked biscuits served alongside make the meal feel brand new.
FAQs
Can I use frozen chicken breasts for this Slow Cooker Chicken Pot Pie Recipe?
Yes, you can use frozen chicken breasts if you increase the slow cooking time to ensure the chicken is fully cooked through. Just be sure the internal temperature reaches 165 degrees Fahrenheit before shredding.
What can I substitute for the canned cream soups?
If you prefer to avoid canned soups, you can make your own creamy base with a homemade roux combined with chicken broth and milk or cream, sautéed celery, and onions. This will add a fresh, wholesome touch but requires extra preparation.
Can I add other vegetables to this recipe?
Absolutely! Feel free to customize with your favorites such as peas, carrots, corn, or even mushrooms. Just be mindful of cooking times—avoid adding delicate vegetables too early, or add them closer to the end.
Is it possible to make this recipe without biscuits?
Yes, you can serve the creamy chicken and vegetable filling over mashed potatoes, rice, or even pasta for a biscuit-free variation that’s equally comforting and delicious.
Can I prepare this recipe in advance for a dinner party?
This Slow Cooker Chicken Pot Pie Recipe is fantastic for make-ahead dinners. Prepare the filling and refrigerate it overnight, then reheat gently the day of serving and bake biscuits fresh just before your guests arrive for a warm, inviting meal.
Final Thoughts
This Slow Cooker Chicken Pot Pie Recipe is a true lifesaver when you want the comforting appeal of a classic pot pie without the usual fuss. It’s rich, creamy, and packed with homestyle flavors that everyone will adore. Give this cozy recipe a try—you may just find it becoming your new favorite way to enjoy comfort food with minimum stress and maximum heart.
Print
Slow Cooker Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Pot Pie is a comforting and easy-to-make dish featuring tender chicken breasts cooked with seasoned vegetables and creamy soups in a slow cooker, served with warm, flaky biscuits on the side. Perfect for a hearty family dinner with minimal prep and slow cooker convenience.
Ingredients
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
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Liquids and Creams
- 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
Biscuits
- 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)
Instructions
- Prepare Chicken and Seasonings: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken to evenly season the meat.
- Add Vegetables: Layer the diced yellow onion on top of the chicken, then add the frozen mixed vegetables over the onions, distributing them evenly for consistent cooking.
- Mix Soups and Broth: In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until fully combined to create a creamy sauce.
- Pour Sauce Over Ingredients: Pour the mixed soup and broth mixture evenly over the chicken and vegetables in the slow cooker, ensuring everything is covered.
- Slow Cook the Mixture: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 5 to 7 hours. Cook until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Shred the Chicken: Remove the chicken breasts carefully from the slow cooker and shred them using two forks or meat claws to desired consistency.
- Combine Chicken and Cream: Return the shredded chicken to the slow cooker. Add the heavy cream and stir gently to combine all ingredients well. Change the slow cooker setting to warm to keep everything hot while baking biscuits.
- Bake the Biscuits: Bake the canned Grands or jumbo biscuits according to the package directions, typically in an oven at 350°F (177°C) for about 12-15 minutes until golden brown and cooked through.
- Serve: Serve the warm chicken pot pie mixture alongside freshly baked biscuits for a complete, comforting meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute fresh vegetables for frozen if preferred, adjusting cook times accordingly.
- The biscuits can be replaced by a homemade pie crust or puff pastry for a traditional pot pie top.
- For a lower fat version, use reduced-fat condensed soups and substitute half-and-half for heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
