Introduction

Have you ever wanted a chicken pot pie that is so easy to make? This recipe for Slow Cooker Chicken Pot Pie has you covered. To make the creamy pot pie filling, just mix together chicken breasts, spices, canned soups, stock, and frozen vegetables. Add buttery biscuits on top, and you’ve got comfort food that doesn’t take any work.

You never knew you needed this slow cooker chicken pot pie for dinner on a weeknight. It has all the rich flavors of a traditional chicken pot pie without the accompanying kitchen chaos. This excellent recipe is very easy to make. Just throw everything into the slow cooker and let it do its thing. It’s great for those busy nights when you want a comfortable meal but don’t have time to cook a lot. Believe me, your taste senses and busy schedule will be grateful.

Slow Cooker Chicken Pot Pie Ingredients

• Boneless, skinless chicken breasts are a good source of protein and give the pot pie more body.
• Garlic powder adds a delicate, flavorful richness that makes the food taste better overall.
• Dried oregano adds a fragrant herbiness that makes the dish taste better.
• Cracked black pepper gives a slight kick and makes sure the flavor is well-balanced.
• Yellow onion: adds a sweet and salty base that makes everything more interesting.
• Frozen mixed vegetables are a handy blend that provides color, texture, and nutrients.
• Condensed cream of chicken soup makes a creamy sauce and provides a rich, comforting chicken taste.
• Condensed cream of celery soup gives the soup a hint of celery flavor and makes it taste better overall.
• Chicken broth makes a tasty liquid basis that keeps the food wet and flavorful.
• Refrigerated biscuits—the last step adds a flaky, golden coating to the pot pie.

○ 4 boneless, skinless chicken breasts that weigh around 2 ½ pounds
○ 2 teaspoons of dried oregano
○ 1 1/2 teaspoons of garlic powder
○ 1 1/2 tablespoons of salt
○ 1 teaspoon of black pepper that has been cracked
○ 1/2 teaspoon of smoked paprika
○ One large yellow onion, chopped
○ Three cups of frozen mixed vegetables
○ 1 (10.5 ounce) can of cream of chicken soup that has been condensed
○ One can of condensed cream of celery soup (10.5 ounces)
○ 1/2 cup of chicken broth
○ 1/2 cup of heavy cream
○ 1 (16.3 ounce) can of Grands or giant biscuits with 8 counts

1. Put the chicken breast in the bottom of a slow cooker that holds at least 5 quarts.
2. Put the oregano, garlic powder, salt, pepper, and paprika on the chicken.
3. Add the onion in an even layer, then top with the frozen vegetables.
4. In a medium bowl, mix together the cream of chicken soup, cream of celery soup, and chicken broth until they are all mixed together.
5. Put the soup mixture over the other things in the slow cooker.
6. Put the lid on and cook on high for 3–4 hours or low for 5–7 hours, or until the chicken’s internal temperature reaches 165 degrees F.
7. Take the chicken out of the slow cooker and use two forks or meat claws to shred it.
8. Put the meat back in the slow cooker and add the heavy cream. Stir everything together, then put the heat up to warm while the biscuits bake.
9. Follow the directions on the package to bake the biscuits.
10. Warm up the chicken pot pie and serve it with biscuits that were just made.

How to Make the Slow Cooker Chicken Pot Pie

Base layer: Start by putting the boneless chicken breasts in a single layer on the bottom of a slow cooker that holds at least 5 quarts.

Add flavor to the chicken by evenly sprinkling garlic powder, dried oregano, and cracked black pepper over it.

Put the ingredients in layers. First, add the sliced yellow onions in an even layer, and then top with the frozen mixed veggies.

Mix the soup: In a medium mixing bowl, whisk together the condensed cream of chicken soup, the condensed cream of celery soup, and the chicken broth until they are all mixed together.

Pour the soup over the top. Pour the soup mixture over the slow cooker components, making sure the creamy foundation is spread out evenly.

Cook until done: Cover the slow cooker and set it to high for 4 to 5 hours or low for 6 to 8 hours, or until the chicken’s internal temperature reaches 165 degrees F.

Shred and mix: After the chicken is done cooking, take it out of the slow cooker and shred it with two forks or meat claws. Put the shredded beef back in the slow cooker, stir it all together, and turn the heat to warm while you continue.

Bake the biscuits: Follow the directions on the package to bake the biscuits that have been in the fridge.

Finally, serve the warm chicken pot pie from the slow cooker with a freshly made biscuit and enjoy!

Changes and Replacements

Chicken thighs: For a stronger flavor, use boneless, skinless chicken thighs instead of chicken breasts. Choose boneless chicken breasts or thighs since they are easy to shred and you won’t have to worry about bones getting stuck in the pie.

Vegetarian version: To make it a vegetarian pot pie, leave out the chicken and add more frozen vegetables or use plant-based proteins like tofu or chickpeas instead.

Thicker filling: To make the filling thicker, use only 1/2 cup of chicken broth. Another option is to add a cornstarch slurry (2 teaspoons cornstarch and 2 tablespoons water) after the shredded chicken has been put back in the slow cooker. To get the cornstarch slurry to thicken properly, simmer it on high for 15 to 30 more minutes.

For a creamier filling, add ½ cup of heavy cream or sour cream to the saucepan after you put the shredded chicken back in. Let the mixture cook on high for another 15 to 20 minutes.

If you like to bake from scratch, you can use handmade biscuits instead of Grands Biscuits. You can change the taste of the biscuit dough by adding herbs or cheese.

Different kinds of cream soups: Try out different cream soups to find the one you like best. Cream of mushroom, potato, or broccoli is a great substitute for cream of celery. If you want, you can also use two cans of cream of chicken.

Fresh vegetables: Choose fresh vegetables over frozen ones. Carrots, celery, maize, green beans, and peas are all good choices for keeping things hearty and homemade.

Try different herbs and spices to make the flavor your own. You can make the dish more interesting by adding thyme, rosemary, or a little bit of cayenne pepper.

Advice for Success

• Watch out with the sodium. Salt was left out of this recipe on purpose because some of the other components are already rich in sodium. If you like things saltier, though, you can add 1/2 teaspoon of salt to the other seasonings when you season the chicken.
• Convenience of frozen veggies: You don’t have to worry about thawing them out beforehand. This slow cooker chicken pot pie is ideal for utilizing frozen vegetables right out of the freezer. Just throw them in and let the magic happen.
• Check for doneness: Before shredding the chicken and putting it back in the slow cooker, make sure it achieves an internal temperature of 165 degrees F. This makes sure that the chicken is fully cooked and safe to eat.
• Change the cooking time. Slow cookers might have different temperatures, so check your pot pie toward the end of the recommended cooking time. To keep from overcooking or undercooking, change the settings as needed.
• Don’t lift the lid. Don’t give in to the impulse to lift the lid on the slow cooker while it’s cooking; this will help keep the temperature stable. Each time you look, you might have to cook for longer, which could change the outcome.

Keeping

You can keep leftovers in the fridge for up to three days in an airtight container. Keep the biscuits in a separate container at room temperature. You may heat up leftovers in the microwave, on the stove over medium heat, or in the slow cooker on high.

You can freeze leftovers for up to three months in a container that doesn’t let air in. Let the pot pie cool all the way down before freezing it. This will keep condensation from forming, which will add extra moisture when it thaws. Before reheating, let it thaw in the fridge.

Questions and Answers About Slow Cooker Chicken Pot Pie

Is it okay to use chicken with bones in it for this recipe?
You can use chicken with bones, but it can take longer to cook. For simpler shredding and to avoid the chance of bones in the pot pie, boneless cuts are best.

Is it okay to leave out the bottled soups and make my own sauce?
Yes. Put the chicken and vegetables in the slow cooker with 3 cups of chicken stock. Cook on high for 4 to 5 hours or on low for 6 to 8 hours, or until the chicken reaches an internal temperature of 165 degrees F. Put the shredded chicken back in the pot with 1/2 cup of heavy cream and a cornstarch slurry made of 1 tablespoon of cornstarch and 3 tablespoons of water. Cook for another 30 minutes on high heat, or until it thickens to your preference.

Notes

You can keep leftovers in the fridge for up to three days if you put them in an airtight container. Put the biscuits in a different container and let them at room temperature. You may reheat leftovers in the microwave, on the stovetop over medium heat, or in the slow cooker on high.

You can freeze leftovers for up to three months in a container that doesn’t let air in. Let the pot pie cool all the way down before freezing it. This will stop condensation from forming, which will add extra moisture when it thaws. Let it thaw in the fridge before you cook it up again.

Food

Calories: 676kcal, Carbs: 61g, Protein: 43g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 130mg, Sodium: 2209mg,
Potassium: 1082mg, Fiber: 6g, Sugar: 5g
5286 IU of vitamin A Vitamin C: 13 mg Calcium: 124 mg 5mg of iron