Get ready for the coziest, most comforting, and easiest chicken pot pie you’ve ever made. This Slow Cooker Chicken Pot Pie has all the classic, savory flavor of the traditional dish but with a fraction of the work. Tender, shredded chicken and a medley of vegetables are slow-cooked in a rich and creamy sauce, then served with flaky, golden-brown biscuits on top. It’s a true set-it-and-forget-it meal that delivers a hearty, stick-to-your-ribs dinner with minimal effort.
Table of Contents
Why This is the Perfect Comfort Food Recipe
This recipe is a game-changer for busy weeknights and cozy weekends. Here’s why you’ll love it:
- Incredibly Easy: This is a true “dump and go” recipe. You simply layer the ingredients in your slow cooker and let it work its magic.
- Rich & Creamy: The sauce is perfectly seasoned, savory, and has a wonderfully rich and creamy texture that’s pure comfort in a bowl.
- An All-in-One Meal: With chicken, vegetables, and biscuits, you have a complete and satisfying meal all from one main dish.
- “Semi-Homemade” Simplicity: This recipe cleverly uses condensed soups and canned biscuits to save you time and effort without sacrificing flavor.
Your Simple Ingredient Checklist
This recipe relies on simple, easy-to-find ingredients for a delicious and hearty meal.
The Ingredient Lineup:
- Chicken: 4 boneless, skinless chicken breasts (about 2.5 pounds).
- Seasonings: 2 tsp dried oregano, 1 ½ tsp garlic powder, 1 ½ tsp salt, 1 tsp black pepper, and ½ tsp smoked paprika.
- Vegetables: 1 large yellow onion, diced, and 3 cups of a frozen mixed vegetable blend (like peas, carrots, corn, and green beans).
- The Creamy Sauce: 1 (10.5-ounce) can of condensed cream of chicken soup, 1 (10.5-ounce) can of condensed cream of celery soup, ½ cup chicken broth, and ½ cup heavy cream.
- For Topping: 1 (16.3-ounce) can of jumbo refrigerated biscuits (like Grands).
Step-by-Step Slow Cooker Instructions
Get ready for the easiest pot pie ever.
Part 1: Layer the Slow Cooker
- Chicken First: Place the chicken breasts in a single layer at the bottom of a 5-quart or larger slow cooker.
- Add Seasonings: Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
- Layer the Veggies: Add the diced onion in an even layer over the chicken, then top with the frozen mixed vegetables.
- Make the Sauce Base: In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and the chicken broth until smooth.
- Pour it Over: Pour the prepared soup mixture evenly over the top of the vegetables in the slow cooker. Do not stir.
Part 2: Cook and Finish
- Slow Cook: Cover the crockpot and cook on LOW for 5-7 hours or on HIGH for 3-4 hours. The dish is done when the chicken is fully cooked and tender (reaches an internal temperature of 165°F).
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Finish the Filling: Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir everything together until well combined. Switch the slow cooker to the “warm” setting.
- Bake the Biscuits: While the filling is on warm, bake the refrigerated biscuits according to the package directions until they are golden brown and fluffy.
- Serve: To serve, ladle the warm and creamy chicken pot pie filling into bowls and top each serving with a freshly baked biscuit.
Frequently Asked Questions (FAQ)
1. Can I use frozen chicken breasts for this recipe? For food safety and even cooking, it’s best to use thawed chicken breasts in the slow cooker. Cooking from frozen can keep the chicken in the “danger zone” (40°F-140°F) for too long.
2. Can I make this with a homemade biscuit topping? Absolutely! If you have a favorite biscuit recipe, you can prepare the dough and place the unbaked biscuits directly on top of the hot filling in the slow cooker. Cover and cook on HIGH for about 1 hour, or until the biscuits are cooked through.
3. What are some good variations for this chicken pot pie? Feel free to get creative! You can add a cup of sliced mushrooms with the onions for more flavor, stir in a cup of shredded cheddar cheese at the end for a cheesy version, or add a splash of white wine to the soup mixture for a more complex flavor.
4. How do I store and reheat leftovers? Store the leftover chicken pot pie filling in an airtight container in the refrigerator for up to 4 days. It’s best to store the biscuits separately at room temperature. To reheat, warm the filling in a saucepan over low heat or in the microwave.
Easy Slow Cooker Chicken Pot Pie
Equipment
- Slow cooker
- Mixing spoon
- measuring cups
- two forks for shredding chicken
- Knife for cutting biscuit dough
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Place chicken breasts in the bottom of the slow cooker. Season with garlic powder, onion powder, thyme, salt, and pepper.
- Pour in chicken broth, cream of chicken soup, and milk. Stir gently to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
- Shred chicken in the slow cooker using two forks. Stir in the frozen mixed vegetables.
- Cut refrigerated biscuits into quarters. Place them on top of the chicken mixture in the slow cooker.
- Cover and cook for an additional 1 hour on HIGH, until the biscuits are fully cooked through and fluffy.
- Serve hot and enjoy your cozy crockpot chicken pot pie.