Description
Cozy, creamy, and hands-off, this Easy Slow Cooker Chicken Pot Pie is packed with tender shredded chicken, mixed veggies, and a savory, velvety sauce—served with warm, flaky biscuits for the perfect comfort-food dinner.
Ingredients
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 condensed cream of chicken soup
1 (10.5-ounce) can condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3-ounce) can Grands or jumbo biscuits (8-count)
Instructions
1. Place the chicken breasts in the bottom of a 5-quart (or larger) slow cooker.
2. Sprinkle oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
3. Add diced onion in an even layer, then top with frozen mixed vegetables.
4. In a medium bowl, whisk cream of chicken soup, cream of celery soup, and chicken broth until smooth.
5. Pour the soup mixture over the ingredients in the slow cooker.
6. Cover and cook on HIGH for 3–4 hours or LOW for 5–7 hours, until chicken reaches 165°F.
7. Remove chicken and shred with two forks.
8. Return shredded chicken to the slow cooker; stir in heavy cream until combined.
9. Switch slow cooker to WARM while biscuits bake.
10. Bake biscuits according to package directions.
11. Serve the creamy chicken pot pie filling warm with freshly baked biscuits.
Notes
No cream of celery? Use an extra can of cream of chicken.
For a thicker filling, stir in a slurry: 1 tbsp cornstarch + 1 tbsp water; cook on HIGH 10–15 minutes.
Lighter swap: use half-and-half instead of heavy cream.
Add classic pot pie flavor with 1/2 tsp dried thyme or 1 tbsp chopped parsley.
Leftovers keep well: refrigerate up to 4 days; reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups filling) + 1 biscuit
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg