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
- Place the chicken breasts in the slow cooker: Lay the chicken breasts in the bottom of a 5-quart or larger slow cooker.
- Season the chicken: Sprinkle oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add vegetables and onion: Layer diced onion over the chicken, then top with frozen mixed vegetables.
- 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.
- Cook: Cover and cook on high for 3-4 hours or low for 5-7 hours until chicken is cooked through.
- Shred the chicken: Remove chicken, shred, and return to the slow cooker. Add heavy cream, stir, and keep warm.
- Bake the biscuits: Bake biscuits according to package directions.
- 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
