Description
This Slow Cooker Chicken Pot Pie is a comforting, creamy dish that combines tender shredded chicken with mixed vegetables and a rich sauce, all cooked slowly to perfection. Topped with freshly baked fluffy biscuits, this hearty meal is perfect for a cozy family dinner with minimal prep and hands-on time.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Soup Mixture and Cream
- 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
- ½ cup heavy cream
Biscuit Topping
- 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 provide an even cooking base.
- Season the Chicken: Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken breasts to build flavor layers.
- Add Onion and Vegetables: Spread the diced yellow onion evenly over the chicken, then add the frozen mixed vegetables on top to incorporate freshness and texture.
- Mix Soup and Broth: In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth to create a creamy cooking liquid.
- Combine All Ingredients in Slow Cooker: Pour the prepared soup mixture evenly over the ingredients in the slow cooker to cover them and infuse flavor.
- Cook the Chicken: Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours until the chicken reaches an internal temperature of 165°F, ensuring safety and tenderness.
- Shred the Chicken: Remove the chicken breasts carefully and shred them using two forks or meat claws for a pulled texture ideal for the pot pie.
- Return Chicken and Add Cream: Return the shredded chicken to the slow cooker, stir in the heavy cream to enrich the sauce, and switch the slow cooker to warm to keep the filling hot during biscuit baking.
- Bake Biscuits: Bake the canned Grands or jumbo biscuits according to the package instructions until golden and fluffy, serving as a delicious topping or side.
- Serve: Serve the warm chicken pot pie filling alongside or topped with the freshly baked biscuits for a complete, comforting meal.
Notes
- For a thicker filling, you can cook the mixture uncovered during the last 30 minutes of slow cooking to reduce excess liquid.
- Feel free to substitute frozen mixed vegetables with fresh vegetables like peas, carrots, and green beans for added texture.
- If you prefer, use homemade biscuit dough instead of canned biscuits for a more artisanal touch.
- To make this dish gluten-free, use gluten-free soup options and biscuit substitutes.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
