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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie: Comfort Food Made Easy

This Slow Cooker Chicken Pot Pie is an easy, comforting dinner that combines tender chicken, creamy filling, and fluffy biscuits, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2.5 pounds boneless, skinless chicken breasts Ensure optimal tenderness.
  • 1 teaspoon dried oregano Can substitute with Italian seasoning.
  • 1 teaspoon garlic powder Consider fresh garlic for a stronger kick.
  • 1 teaspoon salt Adjust according to your taste preference.
  • 1 teaspoon cracked black pepper Opt for white pepper for a subtler note.
  • 1 teaspoon smoked paprika Regular paprika can be used for a milder profile.
  • 1 large yellow onion Shallots work well for a milder onion flavor.
  • 3 cups frozen mixed vegetables Feel free to use fresh veggies like carrots or peas.
  • 1 can condensed cream of chicken soup Serves as a creamy base.
  • 1 can condensed cream of celery soup Enhances flavor and creaminess.
  • 1 cup chicken broth Homemade broth can elevate the dish further.
  • 0.5 cup heavy cream Sour cream can replace it for a tangy twist.
For the Topping
  • 1 package Grands or jumbo biscuits The ideal topping for the pot pie.

Equipment

  • 5-quart slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker: Place 2 ½ pounds of boneless, skinless chicken breasts at the bottom of your 5-quart slow cooker in a single layer.
  2. Season the Chicken: Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken breasts, about a teaspoon of each.
  3. Add the Vegetables: Layer one large diced yellow onion and about 3 cups of frozen mixed vegetables on top of the seasoned chicken.
  4. Combine the Creamy Base: Mix together one can each of condensed cream of chicken soup and cream of celery soup with one cup of chicken broth until well combined and pour over the ingredients in the slow cooker.
  5. Set the Cooking Time: Cover and cook on high for 3-4 hours or low for 5-7 hours until the chicken reaches 165°F internally.
  6. Shred the Chicken: Remove the lid and shred the cooked chicken in the pot using two forks, then stir everything well.
  7. Add the Creaminess: Stir in half a cup of heavy cream after shredding the chicken.
  8. Bake the Biscuits: Bake the Grands or jumbo biscuits according to the package instructions and serve warm with your creamy chicken pot pie.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze filling for up to three months. Reheat gently with added chicken broth or cream.

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