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Easy Slow Cooker Chicken Pot Pie

A delightful and comforting dish featuring tender chicken, vibrant vegetables, and flaky biscuits, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 2 ½ pounds) The star of the dish, these chicken breasts are succulent, ensuring each bite is packed with flavor.
  • 1 can condensed cream of chicken soup (10.5 ounces) This creamy base forms the foundation of the sauce, making it rich and hearty.
  • 1 can condensed cream of celery soup (10.5 ounces) Adds a subtle flavor and creaminess that complements the chicken perfectly.
  • 1/2 cup chicken broth Infuses moisture and flavor throughout the dish.
  • 1/2 cup heavy cream Gives the pot pie its luscious consistency.
Seasonings
  • 2 teaspoons dried oregano Adds a fragrant and savory note.
  • 1 1/2 teaspoons garlic powder Provides a comforting touch.
  • 1 1/2 teaspoons salt Enhances the natural flavors.
  • 1 teaspoon cracked black pepper Adds a subtle kick.
  • 1/2 teaspoon smoked paprika Adds a hint of smokiness.
Vegetables
  • 1 large yellow onion (diced) Contributes a lovely texture and flavor.
  • 3 cups frozen mixed vegetables A colorful assortment adds freshness and nutrition.
Topping
  • 1 can Grands or jumbo biscuits (16.3 ounces, 8 count) Provides a crunchy yet soft topping.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a slow cooker.
  2. Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken.
  3. Layer the diced onion on top of the chicken, and then add the frozen mixed vegetables.
  4. In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well blended.
  5. Pour the soup mixture over the ingredients in the slow cooker.
Cooking
  1. 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.
  2. Once cooked, remove the chicken from the slow cooker and shred into bite-sized pieces.
  3. Return the shredded chicken to the slow cooker and stir in the heavy cream.
Baking
  1. Bake the biscuits according to the package directions until they are golden brown and fluffy.
Serving
  1. Ladle the creamy chicken pot pie mixture into bowls and top with the freshly baked biscuits.
  2. Serve warm and enjoy!

Notes

To store the leftovers, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the filling (without biscuits) for up to 3 months. The recipe can be adapted by using turkey instead of chicken or swapping out biscuits for puff pastry.