Description
This Easy Slow Cooker Chicken Pot Pie is a comforting, hearty meal perfect for busy days. Tender chicken breasts are slow-cooked with vegetables and creamy soups, then topped with flaky baked biscuits for a classic pot pie experience without the fuss.
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
Vegetables and Liquids
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Biscuits
- 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)
Instructions
- Prepare the slow cooker: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker, ensuring they lie flat for even cooking.
- Season the chicken: Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken breasts to infuse flavor as they cook.
- Add vegetables: Layer the diced yellow onion over the chicken, followed by the frozen mixed vegetables to build the pot pie filling.
- Mix the 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 and smooth.
- Pour the mixture: Evenly pour the soup mixture over the ingredients in the slow cooker to coat the chicken and vegetables thoroughly.
- Slow cook: 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 and is tender.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks or meat claws for a nice texture.
- Combine and warm: Return the shredded chicken to the slow cooker, add the heavy cream, and stir everything together. Set the slow cooker to the warm setting to keep it hot while baking the biscuits.
- Bake the biscuits: Bake the canned biscuits according to the package directions until golden brown and flaky.
- Serve: Spoon the creamy chicken pot pie mixture into bowls and serve warm with freshly baked biscuits on the side for scooping and dipping.
Notes
- For extra flavor, you can sauté the onions before adding them to the slow cooker.
- If you prefer a thicker filling, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- Frozen mixed vegetables typically include peas, carrots, corn, and green beans—feel free to use fresh if preferred.
- Use a meat thermometer to ensure the chicken is fully cooked for safety and tenderness.
- Leftover filling can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
