Description
This Slow Cooker Chicken Pot Pie is the ultimate comfort food made easy with minimal prep. Tender boneless chicken breasts slow-cooked with a medley of potatoes, onions, celery, and a creamy sauce of cream of chicken soup, chicken broth, and heavy cream. Frozen mixed vegetables add color and nutrition, while flaky, buttery biscuits baked in the oven serve as the perfect accompaniment to soak up the delicious pot pie filling. A hearty, warming meal that requires just a few simple steps and slow cooking for tender textures and rich flavors.
Ingredients
Slow Cooker Filling
- 4 boneless skinless chicken breasts
- 5-6 gold potatoes, peeled and cubed (about 2 cups)
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 3-5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream or whole milk
- 16 ounce bag frozen mixed vegetables
For Serving
- 16.3 ounce bag Grands southern homestyle butter tastin’ biscuits
- Fresh parsley, chopped (optional garnish)
Instructions
- Layer Ingredients in Slow Cooker: Place the boneless skinless chicken breasts in an even layer at the bottom of the slow cooker. Top evenly with peeled and cubed gold potatoes, chopped onion, chopped celery, minced garlic, dried thyme, salt, and pepper. Pour the cream of chicken soup, chicken broth, and heavy cream or whole milk over the ingredients to combine the flavors.
- Cook Slowly: Place the lid on the slow cooker. Cook on LOW setting for 6 to 8 hours, or on HIGH setting for 3 to 4 hours, allowing the chicken and vegetables to become tender and the flavors to meld together.
- Prepare Biscuits: During the last 1 hour of slow cooking, preheat your oven and bake the Grands southern homestyle butter tastin’ biscuits according to the package directions. This timing ensures freshly baked biscuits to serve alongside the hearty pot pie filling.
- Shred Chicken and Add Vegetables: When the biscuits begin baking, remove the chicken breasts from the slow cooker and transfer to a cutting board. Cut the chicken into bite-sized cubes or shred it with a fork. Return the diced or shredded chicken back to the slow cooker. Add the frozen mixed vegetables to the pot and stir well to combine. Cover and continue to cook until the vegetables are heated through.
- Serve and Garnish: Once the mixed vegetables are warmed, ladle the creamy chicken pot pie filling into bowls. Garnish with freshly chopped parsley if desired. Serve immediately with the hot, flaky biscuits for the ultimate cozy meal. Enjoy!
Notes
- Using heavy cream yields a richer sauce, but whole milk is a lighter alternative.
- Shrimp or turkey can substitute chicken for a different variation.
- Frozen mixed vegetables can be swapped for fresh veggies, adjusting cooking time accordingly.
- If you prefer a thicker filling, stir in a tablespoon of flour or cornstarch slurry before adding the frozen vegetables.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully on the stovetop or microwave.
- Prep Time: 10 mins
- Cook Time: 6-8 hrs (slow cooker) plus 15-20 mins (oven for biscuits)
- Category: Slow Cooker
- Method: Slow Cooking
- Cuisine: American
