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
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
- 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
