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
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
- 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.
