If you have ever dreamed of a comforting, hearty meal that practically makes itself, then this Slow Cooker Chicken Pot Pie Recipe is going to be your new best friend. Imagine tender, seasoned chicken cooked low and slow with vibrant vegetables swimming in a creamy, flavorful sauce, all topped with golden, fluffy biscuits that add just the right amount of buttery crunch. This dish brings together the nostalgic flavors of classic chicken pot pie but with an incredibly hands-off approach that means more time to relax and enjoy the cozy vibes of home. It’s the ultimate comfort food upgrade made easy, perfect for busy weeknights or lazy weekends alike.
Ingredients You’ll Need
These ingredients are simple yet essential for building layers of taste and texture in the Slow Cooker Chicken Pot Pie Recipe, creating a dish that’s creamy, savory, and full of satisfying colors and aromas.
- 4 boneless, skinless chicken breasts: The tender protein base that soaks up all the delicious seasoning and sauces.
- 2 teaspoons dried oregano: Adds an earthy herbal note that enhances the chicken’s flavor beautifully.
- 1 1/2 teaspoons garlic powder: Delivers gentle warmth and depth without overpowering.
- 1 1/2 teaspoons salt: Essential for bringing out the natural flavors of every ingredient.
- 1 teaspoon cracked black pepper: Provides mild heat and a touch of sharpness to balance the creaminess.
- 1/2 teaspoon smoked paprika: Brings subtle smokiness and a hint of sweetness to the pot.
- 1 large yellow onion, diced: Softens during cooking to add sweetness and body to the sauce.
- 3 cups frozen mixed vegetables: A colorful medley that brightens the dish with texture and nutrition.
- 1 (10.5 ounce) can condensed cream of chicken soup: Creates a rich, savory base that’s classic pot pie perfection.
- 1 (10.5 ounce) can condensed cream of celery soup: Adds subtle complexity and creaminess, balancing the flavors.
- 1/2 cup chicken broth: Loosens the soup mixture and infuses extra savory goodness.
- 1/2 cup heavy cream: Stirred in at the end to give the filling an irresistible silky texture.
- 1 (16.3 ounce) can of Grands or jumbo biscuits: The crowning glory that bakes up fluffy and golden to top off the meal.
How to Make Slow Cooker Chicken Pot Pie Recipe
Step 1: Prep the Chicken and Seasonings
Place the chicken breasts in the bottom of your slow cooker. Evenly sprinkle the oregano, garlic powder, salt, black pepper, and smoked paprika over the chicken to infuse it with layers of flavor that will develop slowly as it cooks.
Step 2: Add Onions and Vegetables
Next, layer the diced yellow onion over the seasoned chicken. The natural sweetness of the onion will intermingle with the spices during cooking. Then add the frozen mixed vegetables as a colorful and nutritious layer that will soften perfectly over time.
Step 3: Mix and Pour the Soup Base
In a medium bowl, whisk together the condensed cream of chicken soup, cream of celery soup, and chicken broth until fully combined. Pour this creamy mixture over all the ingredients in the slow cooker, ensuring everything is coated to create that luscious pot pie filling we’re aiming for.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it on high for 3-4 hours or low for 5-7 hours. The chicken will cook until the internal temperature reaches 165 degrees Fahrenheit, becoming tender enough to shred and allowing all the flavors to meld together beautifully.
Step 5: Shred Chicken and Finish Filling
Once cooked, remove the chicken and shred it with two forks, then stir it back into the slow cooker. Add the heavy cream and mix well to create a rich, creamy consistency that elevates the filling to irresistible heights.
Step 6: Bake the Biscuits
While keeping the slow cooker on warm, bake the biscuit dough according to package instructions. The fluffy, buttery biscuits will serve as the perfect pillowy topping or side to scoop up the creamy chicken mixture.
Step 7: Serve and Enjoy
Spoon the warm chicken pot pie filling into bowls and serve alongside or topped with those golden baked biscuits. Prepare for smiles, second helpings, and plenty of warm, cozy satisfaction.
How to Serve Slow Cooker Chicken Pot Pie Recipe
Garnishes
Freshly chopped parsley or chives sprinkled on top brighten the dish with a pop of green and a touch of herbal freshness. A little cracked black pepper for garnish adds a final hint of spice and aroma.
Side Dishes
Keep sides simple and complementary: a crisp green salad or steamed broccoli pairs perfectly, balancing the richness of the chicken pot pie without overwhelming the palate.
Creative Ways to Present
For a fun twist, try serving the filling inside individual ramekins topped with biscuit dough for personal pot pies. Alternatively, use puff pastry instead of biscuits for a flaky, elegant crust that impresses guests at any dinner.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken pot pie filling and biscuits separately in airtight containers in the refrigerator for up to 3 days. Keeping the biscuits separate helps them stay fresher and prevents sogginess.
Freezing
You can freeze the filling by itself in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. Biscuits are best baked fresh, but frozen dough can be prepared and baked straight from the freezer when you’re ready.
Reheating
Reheat leftover filling gently on the stovetop or microwave, stirring occasionally to maintain creaminess. Warm biscuits in the oven at 350°F for 5-7 minutes to refresh their crispness and fluffiness.
FAQs
Can I use leftover cooked chicken for this recipe?
Absolutely! Just add the cooked chicken in the last hour of cooking so it warms through without drying out. Adjust the cooking time accordingly if using precooked meat.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free cream soups and substitute gluten-free biscuits or a homemade gluten-free crust to accommodate dietary needs without sacrificing flavor.
Can I add other vegetables to this Slow Cooker Chicken Pot Pie Recipe?
Definitely. Feel free to toss in diced potatoes, mushrooms, or peas for added variety and texture, making sure to adjust cooking times if necessary.
What type of slow cooker works best?
Any 5-quart or larger slow cooker will work well, but a programmable slow cooker gives you more cooking time control to get perfect tenderness every time.
How can I make this recipe dairy-free?
Swap out heavy cream for coconut milk or a non-dairy creamer and use dairy-free biscuits or puff pastry alternatives for a creamy, comforting pot pie without dairy.
Final Thoughts
This Slow Cooker Chicken Pot Pie Recipe truly brings comfort food to the next level with minimal fuss and maximum flavor. It’s a dish that invites cozy gatherings, happy appetites, and a warm kitchen filled with irresistible aromas. Don’t hesitate to try it yourself and discover how easy and rewarding slow cooker cooking can be when paired with classic pot pie magic.
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Slow Cooker Chicken Pot Pie Recipe
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Pot Pie combines tender, seasoned chicken breasts cooked low and slow with a creamy mixture of condensed soups and mixed vegetables. Finished with flaky, golden biscuits baked separately, this comforting dish offers a hassle-free way to enjoy classic pot pie flavors without making a traditional pie crust.
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
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Soup Mixture
- 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
Baking
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Prepare the slow cooker: Place the chicken breasts at the bottom of a 5-quart or larger slow cooker to serve as the base layer for the pot pie filling.
- Season the chicken: Evenly sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken breasts to infuse flavor.
- Add vegetables: Layer the diced onion over the seasoned chicken, then top with the frozen mixed vegetables, creating an even distribution of ingredients.
- Mix soup base: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until fully combined for a creamy sauce.
- Combine ingredients: Pour the combined soup mixture evenly over the chicken and vegetables in the slow cooker, ensuring thorough coverage and moisture.
- Cook the filling: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-7 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks or meat claws for easy incorporation back into the filling.
- Finish the filling: Return the shredded chicken to the slow cooker, pour in the heavy cream, and gently stir to combine. Set the slow cooker to warm to keep the filling hot while baking the biscuits.
- Bake the biscuits: Prepare the biscuits according to the package instructions, typically baking in a standard oven until golden brown and fluffy.
- Serve: Plate the warm chicken pot pie filling alongside or topped with freshly baked biscuits for a comforting, hearty meal.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables such as peas, carrots, and corn for a fresher texture.
- For a lower-fat version, use low-fat or fat-free canned soups and substitute heavy cream with half-and-half or milk.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.
- Leftover pot pie filling can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free option, use gluten-free biscuits or serve with gluten-free bread.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
