If you’re looking for a warm and comforting meal that’s easy to prepare, then look no further than this Easy Slow Cooker Chicken Pot Pie. This dish combines tender chicken, hearty vegetables, and creamy sauces, all topped with delicious biscuits. It’s perfect for busy weeknights and can be enjoyed by the whole family!
Why Make This Recipe
This recipe is great because it allows you to create a homemade meal without spending hours in the kitchen. The slow cooker does all the work, making it easy to have a hearty dinner waiting for you after a long day. Plus, using frozen vegetables and simple ingredients keeps the preparation quick and hassle-free. You can also customize it to your family’s tastes!
How to Make Easy Slow Cooker Chicken Pot Pie
Making this delicious chicken pot pie is simple and straightforward. Just follow these steps:
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 jumbo biscuits (8 count)
Directions:
- Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika over the chicken.
- Add the diced onion in an even layer, then top it with the frozen mixed vegetables.
- In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well combined.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or on low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F.
- Once done, remove the chicken from the slow cooker and shred it using two forks or meat claws.
- Return the shredded chicken to the slow cooker and add the heavy cream. Stir to mix everything together, and set the temperature to warm while you bake the biscuits.
- Bake the biscuits according to the package directions.
- Serve the chicken pot pie warm with the freshly baked biscuits.
How to Serve Easy Slow Cooker Chicken Pot Pie
This dish is best served warm. You can spoon the creamy chicken and vegetable mixture into bowls and top each serving with a fluffy biscuit. It makes for a satisfying and complete meal on its own.
How to Store Easy Slow Cooker Chicken Pot Pie
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat the chicken pot pie on the stove or in the microwave until it’s warmed through. Keep in mind that the biscuits are best when freshly baked, so consider making new ones if you have leftovers.
Tips to Make Easy Slow Cooker Chicken Pot Pie
- Feel free to swap out the frozen mixed vegetables for your favorites, such as peas, carrots, or corn.
- For added flavor, consider adding fresh herbs like thyme or parsley.
- If you want a thicker sauce, you can mix in a tablespoon of cornstarch with a little water before serving.
Variation (if any)
You can easily make this dish lighter by using low-fat versions of the cream soups or substituting half of the heavy cream with milk. Additionally, you can replace chicken with turkey if you prefer.
FAQs
1. Can I use fresh chicken instead of frozen? Yes, you can use fresh chicken breasts, but make sure to adjust the cooking time accordingly.
2. How can I make this dish vegetarian? You can replace chicken with tofu or more vegetables, and use vegetable broth instead of chicken broth.
3. Can I freeze the chicken pot pie? Yes, you can freeze the chicken mixture without the biscuits. Just reheat and prepare fresh biscuits when you’re ready to eat it.
Easy Slow Cooker Chicken Pot Pie
Ingredients
Main Ingredients
- 2.5 pounds 4 boneless, skinless chicken breasts
- 2 teaspoons dried oregano
- 1.5 teaspoons garlic powder
- 1.5 teaspoons salt
- 1 teaspoon cracked black pepper
- 0.5 teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 10.5 ounces can of condensed cream of chicken soup
- 10.5 ounces can of condensed cream of celery soup
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 16.3 ounces can of Grands or jumbo biscuits (8 count)
Instructions
Preparation
- Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika over the chicken.
- Add the diced onion in an even layer, then top it with the frozen mixed vegetables.
- In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well combined.
- Pour the soup mixture over the ingredients in the slow cooker.
Cooking
- Cover and cook on high for 3-4 hours or on low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F.
- Once done, remove the chicken from the slow cooker and shred it using two forks or meat claws.
- Return the shredded chicken to the slow cooker and add the heavy cream. Stir to mix everything together, and set the temperature to warm while you bake the biscuits.
Serving
- Bake the biscuits according to the package directions.
- Serve the chicken pot pie warm with the freshly baked biscuits.
