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Easy Slow Cooker Chicken Pot Pie Recipe

Easy Slow Cooker Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 66 reviews
  • Author: Mia
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 6 Servings
  • Category: Main Dish
  • Method: Slow Cooker, Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This easy slow cooker chicken pot pie recipe is a comforting classic made simple. Tender chicken, mixed vegetables, and creamy soup come together in a slow cooker for a hearty filling, topped with flaky biscuits for the perfect finishing touch.


Ingredients

Units Scale

For Chicken Pot Pie:

  • 4 boneless, skinless chicken breasts, about 2 1/2 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
  • 1 large yellow onion, diced
  • 3 cups frozen mixed vegetables
  • 1 (10.5 ounce) can of condensed cream of chicken soup
  • 1 (10.5 ounce) can of condensed cream of celery soup
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 (16.3 ounce) can of Grands or jumbo biscuits, 8 count

Instructions

  1. Place the chicken breasts in the slow cooker: Lay the chicken breasts in the bottom of a 5-quart or larger slow cooker.
  2. Season the chicken: Sprinkle oregano, garlic powder, salt, pepper, and paprika over the chicken.
  3. Add vegetables and onion: Layer diced onion over the chicken, then top with frozen mixed vegetables.
  4. Mix the soups: In a bowl, whisk together cream of chicken soup, cream of celery soup, and chicken broth. Pour over the ingredients in the slow cooker.
  5. Cook: Cover and cook on high for 3-4 hours or low for 5-7 hours until chicken is cooked through.
  6. Shred the chicken: Remove chicken, shred, and return to the slow cooker. Add heavy cream, stir, and keep warm.
  7. Bake the biscuits: Bake biscuits according to package directions.
  8. Serve: Serve the chicken pot pie with freshly baked biscuits.

Notes

  • Store leftovers in the refrigerator for up to 3 days, keeping biscuits separate.
  • Leftovers can be frozen for up to 3 months; thaw before reheating.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 5g
  • Sodium: 1250mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 95mg