Comforting Slow Cooker Chicken Pot Pie

This Easy Slow Cooker Chicken Pot Pie is the ultimate comfort food, perfect for chilly days or busy nights. Made with tender chicken, frozen vegetables, and a creamy sauce, it cooks all day in the slow cooker for a low-effort meal. When you’re ready to serve, top it with freshly baked biscuits for a satisfying, homestyle dinner the whole family will love.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Saturday 23 November 2024
Easy Slow Cooker Chicken Pot Pie
Easy Slow Cooker Chicken Pot Pie Pin it
Easy Slow Cooker Chicken Pot Pie | Myhomemaderecipe.com

This Easy Slow Cooker Chicken Pot Pie is a cozy, classic meal that brings the best flavors of a pot pie with minimal effort. With tender chicken, creamy sauce, and warm, flaky biscuits, it’s a comforting dinner perfect for any night of the week.

INGREDIENTS

  • Boneless, Skinless Chicken Breasts: A lean protein that becomes tender after hours in the slow cooker.
  • Garlic Powder: Adds a mild garlic flavor to the chicken, enhancing the savory taste of the dish.
  • Dried Oregano: Brings a subtle herbal note that complements the other flavors.
  • Cracked Black Pepper: Adds a touch of spice and balances the richness of the sauce.
  • Yellow Onion (diced): Adds sweetness and depth, enhancing the overall flavor of the pot pie.
  • Frozen Mixed Vegetables: A convenient mix of carrots, peas, and corn that provides texture and color.
  • Condensed Cream of Chicken Soup: Adds creaminess and flavor, forming the base of the sauce.
  • Condensed Cream of Celery Soup: Adds an extra layer of creaminess with a subtle celery flavor.
  • Chicken Broth: Helps to thin the sauce slightly, adding savory flavor and moisture to the dish.
  • Grands or Jumbo Biscuits: The perfect topping, baked separately for a flaky, golden texture that complements the creamy filling.

INSTRUCTIONS

Step 1:
Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
Step 2:
Sprinkle the garlic powder, dried oregano, and cracked black pepper evenly over the chicken for added flavor.
Step 3:
Add the diced yellow onion in an even layer over the chicken, followed by the frozen mixed vegetables.
Step 4:
In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth.
Step 5:
Pour the soup mixture over the ingredients in the slow cooker, covering the chicken, onions, and vegetables.
Step 6:
Cover and cook on high for 4-5 hours or on low for 6-8 hours, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
Step 7:
Remove the chicken from the slow cooker and use two forks to shred it. Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
Step 8:
Set the slow cooker to warm. While it’s on warm, bake the Grands or jumbo biscuits according to the package instructions until golden and fluffy.
Step 9:
Serve the chicken pot pie warm, topped with freshly baked biscuits. Enjoy the comforting flavors of this hearty, homestyle dish!

Serving and Storage Tips

  • Serve this chicken pot pie warm, topped with a fluffy, golden biscuit for each serving.
  • This dish pairs well with a side salad or steamed green beans for a balanced meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm individual portions in the microwave or reheat on the stovetop over low heat. Add a splash of chicken broth if needed to restore the creamy consistency.

Helpful Notes

  • For added flavor, try adding a dash of smoked paprika or dried thyme along with the other seasonings.
  • If you prefer a thicker filling, reduce the chicken broth slightly or add a spoonful of flour to the soup mixture before pouring it into the slow cooker.
  • Use rotisserie chicken instead of raw chicken breasts for an even quicker preparation. Simply shred and add during the last hour of cooking.

Tips from Well-Known Chefs

  • Chef Ina Garten recommends seasoning generously to bring out the best flavors in slow-cooked dishes.
  • Chef Ree Drummond suggests using frozen mixed vegetables as an easy shortcut for pot pie recipes.
  • Chef Rachael Ray advises baking biscuits separately for a crispy, golden finish that complements creamy dishes.

Why You'll Love This Recipe

  • This recipe combines classic pot pie flavors with the convenience of slow cooker cooking, making it perfect for busy days.
  • The creamy filling, tender chicken, and fresh-baked biscuits create a comforting, homestyle meal everyone will enjoy.
  • Simple, no-fuss preparation allows you to enjoy a hearty dinner with minimal cleanup.

Variations

  • For a more robust flavor, substitute cream of mushroom soup for the cream of celery.
  • Top with puff pastry instead of biscuits for a flaky, buttery crust.
  • Add a sprinkle of shredded cheddar cheese to the filling for a cheesy twist.

Comfort Food

This slow cooker chicken pot pie is a comforting, easy dinner with tender chicken, creamy sauce, vegetables, and flaky biscuits on the side.

Prep Time
10 Minutes
Cook Time
360 Minutes
Total Time
370 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Ingredients

01 4 boneless, skinless chicken breasts (about 2 ½ pounds).
02 1 teaspoon garlic powder.
03 1 teaspoon dried oregano.
04 ½ teaspoon cracked black pepper.
05 1 medium yellow onion, diced.
06 3 cups frozen mixed vegetables.
07 1 (10.5 ounce) can of condensed cream of chicken soup.
08 1 (10.5 ounce) can of condensed cream of celery soup.
09 1 cup chicken broth.
10 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count).

Instructions

Step 01

Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.

Step 02

Sprinkle the garlic powder, oregano, and pepper evenly over the chicken.

Step 03

Add the diced onion in an even layer, then top with the frozen mixed vegetables.

Step 04

In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well combined.

Step 05

Pour the soup mixture over the ingredients in the slow cooker.

Step 06

Cover and cook on high for 4-5 hours or on low for 6-8 hours, or until the chicken reaches an internal temperature of 165°F.

Step 07

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, stir to combine, and switch the temperature to warm.

Step 08

While the slow cooker is on warm, bake the biscuits according to the package directions.

Step 09

Serve the chicken pot pie warm, topped with freshly baked biscuits.

Notes

  1. This easy slow cooker chicken pot pie offers a comforting, hearty meal with minimal effort.
  2. Perfectly cooked chicken, mixed vegetables, and creamy sauce are paired with warm, fluffy biscuits.
  3. Ideal for a cozy family meal, it’s simple and filling, with classic flavors.

Tools You'll Need

  • 5-quart or larger slow cooker.
  • Medium mixing bowl.
  • Set of forks for shredding chicken.
  • Oven for baking biscuits.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 20g
  • Total Carbohydrate: 35g
  • Protein: 25g