Have you ever wanted a chicken pot pie that is so easy to make that it almost makes itself? This recipe for Slow Cooker Chicken Pot Pie has everything you need.

You may make the creamy pot pie filling by following a few simple steps. You need chicken breasts, spices, canned soups, broth, and frozen vegetables. Add buttery biscuits on top, and you have comfort food that is easy to make.

You never knew you needed this slow cooker chicken pot pie for a midweek meal. It has all the hearty tastes of a classic chicken pot pie without all the work that goes into making one. This excellent recipe is so simple that you just throw everything into the slow cooker and let it do its thing. It’s great for those times when you want a comfortable supper but don’t have time to spend hours in the kitchen. Believe me, your taste senses and busy schedule will appreciate you.

Ingredients

• 4 boneless, skinless chicken breasts about 2 ½ 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 giant biscuits 8 count

Instructions

1. Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
2. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
3. Add the onion in an equal layer, then top with the frozen vegetables.
4. In a medium mixing basin, whisk the cream of chicken soup, cream of celery soup, and chicken broth until incorporated.
5. Pour the soup mixture over the items in the slow cooker.

6. Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
7. Remove the chicken from the slow cooker and shred it using two forks or meat claws.
8. Return the meat to the slow cooker and add the heavy cream. Stir to incorporate, then turn the temperature to warm while the biscuits bake.
9. Bake the biscuits according to the package recommendations.
10. Serve the chicken pot pie warm with freshly baked biscuits.

Variations and substitutes

• Chicken thighs – Swap the chicken breasts with boneless, skinless chicken thighs for a deeper flavor. Whether you choose chicken breasts or thighs, try for a boneless cut since it is easier to shred, and you don’t risk bones being left behind in the pie.
• Vegetarian version – Skip the chicken completely and make it a vegetarian pot pie by adding extra frozen veggies or substituting with plant-based proteins like tofu or chickpeas.
• Thicker filling – For a heartier filling, reduce chicken broth to ½ cup. Alternatively, add a cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons water) once the shredded chicken is back in the slow cooker. Extend cooking time by 15-30 minutes on high for optimum thickening with the cornstarch slurry.
• Creamier filling – For a creamy touch, whisk in ½ cup of heavy cream or sour cream after putting the shredded chicken back to the pot. Allow the mixture to cook for an additional 15-20 minutes on high.
• Homemade biscuits – For those who prefer baking from scratch, replace the Grands Biscuits with homemade biscuits. You can modify the flavor by adding herbs or cheese to the biscuit dough.
• Cream soup varieties – Customize the flavor by experimenting with different cream soups. Cream of mushroom, potato, or broccoli are acceptable alternatives to cream of celery. You can alternatively use two cans of cream of chicken if wanted.
• Fresh vegetables – Opt for fresh veggies instead of frozen ones. Carrots, celery, corn, green beans, and peas work nicely to preserve a hearty, handmade feel.
• Experiment with herbs – Feel free to use other herbs or spices to modify the flavor profile. Thyme, rosemary, or a touch of cayenne pepper can give an added depth of flavor to the recipe.

Tips for success

• Mind the sodium – Since several ingredients in this recipe are already heavy in sodium, salt was purposefully removed. However, if you prefer a saltier taste, consider adding ½ teaspoon of salt when seasoning the chicken with the other seasonings.
• Frozen veggie convenience – No need to mess with freezing the veggies beforehand. The simplicity of using frozen vegetables directly from the freezer works nicely in this slow cooker chicken pot pie. Just put them in and let the magic happen.
• Check for doneness – Ensure the chicken reaches an internal temperature of 165 degrees F before shredding and returning it to the slow cooker. This insures that the chicken is completely cooked and safe to eat.
• Adjust cooking time – Slow cookers can vary in temperature, so monitor your pot pie toward the end of the prescribed cooking time. Adjust the settings as needed to prevent overcooking or undercooking.
• Avoid lifting the lid – Resisting the impulse to lift the slow cooker cover during the cooking phase helps maintain a consistent temperature. Each glimpse can require extra cooking time, potentially influencing the outcome.

Storage

Store leftovers in an airtight jar in the refrigerator for up to 3 days. Store the biscuits in a separate container at room temperature. Leftovers can be reheated in the slow cooker on high, on the stovetop over medium heat, or in the microwave.

Leftovers can be freezer for up to three months in an airtight container. Allow the pot pie to cool completely before freezing to avoid condensation, which will add excessive moisture once thawed. Thaw in the refrigerator before reheating.

Slow Cooker Chicken Pot Pie FAQs

Can I use bone-in chicken for this recipe?

While bone-in chicken can be utilized, it may require more cooking time. Boneless cuts are advised for simpler shredding and to avoid the chance of bones in the pot pie.

Can I skip the bottled soups and substitute a homemade sauce?

Yes. Cook the chicken and veggies in the slow cooker with 3 cups of chicken stock for 4-5 hours on high or 6-8 hours on low or until the chicken reaches an internal temperature of 165 degrees F. Shred the chicken and return it to 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 a further 30 minutes on high or until it thickens to your preference.

Nutrition

Calories: 676kcal Carbohydrates: 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 Vitamin A: 5286IU Vitamin C: 13mg Calcium: 124mg Iron: 5mg