Easy Slow Cooker Chicken Pot Pie
A warm and comforting meal made with tender chicken, hearty vegetables, and creamy sauces, all topped with delicious biscuits. Perfect for busy weeknights!
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.
Notes
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, mix in a tablespoon of cornstarch with a little water before serving.