If you’ve been dreaming of cozy dinners filled with rich, comforting flavors, this Slow Cooker Chicken Pot Pie Recipe is going to become your new best friend. It combines tender, juicy chicken with a medley of veggies and a creamy sauce, all slow-cooked to perfection and topped with flaky, golden biscuits. There’s something so heartwarming about how effortlessly this recipe comes together in the slow cooker — the kind of dish that fills your kitchen with inviting aromas and your belly with happiness. Whether it’s a weeknight meal or a weekend treat, this chicken pot pie brings all the classic comfort without the fuss.
Ingredients You’ll Need
This Slow Cooker Chicken Pot Pie Recipe relies on simple, pantry-friendly ingredients that each play a vital role in making this dish taste incredible. From herbs that boost the aroma to creamy soups that create a luscious sauce, every item is chosen to build layers of flavor, texture, and color.
- 4 boneless, skinless chicken breasts (about 2 ½ pounds): The star protein, tender and perfect for shredding.
- 2 teaspoons dried oregano: Adds a subtle herby warmth that complements the chicken.
- 1 1/2 teaspoons garlic powder: Boosts savory depth without overpowering the dish.
- 1 1/2 teaspoons salt: Essential for highlighting all the flavors.
- 1 teaspoon cracked black pepper: Brings a gentle kick and earthiness.
- 1/2 teaspoon smoked paprika: Adds a smoky hint that rounds out the seasoning.
- 1 large yellow onion, diced: Provides natural sweetness and texture.
- 3 cups frozen mixed vegetables: A nutritious, colorful mix that gives the pot pie its classic veggie medley.
- 1 (10.5 ounce) can of condensed cream of chicken soup: Rich and creamy base for the sauce.
- 1 (10.5 ounce) can of condensed cream of celery soup: Adds subtle celery flavor and extra creaminess.
- 1/2 cup chicken broth: Thins the sauce slightly to a perfect consistency.
- 1/2 cup heavy cream: Stirred in at the end for a velvety finish.
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count): The crowning glory, baked golden and flaky on top.
How to Make Slow Cooker Chicken Pot Pie Recipe
Step 1: Layer the Chicken and Seasonings
Start by placing the chicken breasts in the bottom of your slow cooker. This creates a solid base for the recipe. Then, sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken. These seasonings invite a beautiful blend of flavors to infuse throughout the slow cooking process.
Step 2: Add the Aromatics and Vegetables
Place the diced onion in an even layer over the seasoned chicken, followed by the frozen mixed vegetables. The onion softens and sweetens as it cooks, while the mixed vegetables bring vibrant colors and a satisfying variety of textures to the dish.
Step 3: Mix and Pour the Soup Base
In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth and fully combined. Pour this creamy mixture over the chicken and vegetables in the slow cooker, ensuring everything is nicely coated in that velvety sauce.
Step 4: Slow Cook to Perfection
Cover the slow cooker and cook on high for 3 to 4 hours or on low for 5 to 7 hours. You’re aiming for the chicken to reach an internal temperature of 165 degrees Fahrenheit. During this slow cooking time, the flavors meld beautifully and the chicken becomes so tender you’ll be able to shred it effortlessly.
Step 5: Shred the Chicken and Finish with Cream
Remove the chicken breasts from the slow cooker and shred them using two forks or meat claws. Return the shredded chicken back into the slow cooker, stir in the heavy cream to add an extra layer of richness, and set the temperature to warm while you prepare the biscuits.
Step 6: Bake the Biscuits
Follow the package directions to bake the Grands or jumbo biscuits until they turn golden brown and fluffy. These biscuits are the perfect flaky topping that makes this Slow Cooker Chicken Pot Pie Recipe feel indulgent and complete.
Step 7: Serve and Enjoy
Scoop generous portions of the creamy chicken and vegetable filling into bowls or plates, then top with warm, buttery biscuits. Serve immediately for the ultimate comfort food experience.
How to Serve Slow Cooker Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme brightens the dish and adds a lovely herbaceous note. For a little chew and texture, some crunchy fried onions on top of the biscuits can elevate each bite to something truly special.
Side Dishes
This Slow Cooker Chicken Pot Pie Recipe is quite hearty on its own, but pairing it with a light green salad balances the creaminess beautifully. Roasted asparagus or a simple steamed green bean side can add a fresh, crispy contrast to the rich pot pie flavors.
Creative Ways to Present
For a rustic family-style meal, serve the slow cooker filling in a large serving dish, letting people top their own biscuits. Alternatively, for a more polished presentation, plate individual servings in oven-safe ramekins and bake biscuits on top just before serving for a personal pot pie experience.
Make Ahead and Storage
Storing Leftovers
Leftovers should be cooled then stored in an airtight container in the refrigerator. They’ll keep nicely for 3 to 4 days, making this recipe perfect for meal prep or next-day comfort food.
Freezing
If you want to freeze this Slow Cooker Chicken Pot Pie Recipe, separate the filling and the biscuits. Freeze the filling in a freezer-safe container for up to 3 months. Freeze biscuits separately so they can bake fresh and fluffy when you’re ready.
Reheating
Reheat the filling gently on the stovetop or in the microwave, stirring occasionally. Warm biscuits in the oven or toaster oven to bring back their crisp, flaky texture before enjoying your leftovers.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but be sure to increase the cooking time slightly and check that the chicken is fully cooked through.
Can I substitute the biscuits with pie crust?
Absolutely! While biscuits add a lovely texture, using pie crust dough on top is a great twist that gives a more traditional pot pie feel.
Is it possible to make this Slow Cooker Chicken Pot Pie Recipe dairy-free?
To make it dairy-free, swap out the condensed soups and heavy cream for dairy-free alternatives and ensure the biscuits are dairy-free as well. The flavor will still be delicious!
What other vegetables can I add to the pot pie?
Feel free to add carrots, peas, or potatoes for extra heartiness. Just adjust the quantity so your slow cooker isn’t overloaded.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used for a richer, slightly more flavorful filling, and they also shred easily after slow cooking.
Final Thoughts
This Slow Cooker Chicken Pot Pie Recipe is such a joy to make and even more delightful to eat. Its creamy, comforting flavors and the ease of throwing it all in a slow cooker make it a fantastic go-to for busy days or cozy nights in. Give it a try—you’ll find it’s one of those dishes that feel like a warm hug on a plate, time and time again.
Print
Slow Cooker Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 3-7 hours (depending on slow cooker setting)
- Total Time: 3 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Slow Cooker Chicken Pot Pie featuring tender shredded chicken, mixed vegetables, and creamy soup base, topped with flaky baked biscuits for the perfect homestyle meal with minimal effort.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
Vegetables
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Soup Base
- 1 (10.5 ounce) can of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- ½ cup chicken broth
Additional Ingredients
- ½ cup heavy cream
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker to serve as the base layer.
- Season the chicken: Evenly sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken breasts to infuse them with flavor during cooking.
- Add vegetables: Layer the diced yellow onion evenly over the seasoned chicken, then top with the frozen mixed vegetables to create a balanced vegetable layer.
- Mix soup base: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until fully combined to form the creamy cooking liquid.
- Combine in slow cooker: Pour the soup mixture evenly over the chicken and vegetable layers in the slow cooker to coat all ingredients.
- Cook: 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°F, ensuring thorough cooking and tender meat.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks or meat claws for optimal texture.
- Finish the filling: Return the shredded chicken to the slow cooker, add the heavy cream, and stir gently to combine. Set the slow cooker to the warm setting to maintain heat while the biscuits bake.
- Bake the biscuits: While the filling is kept warm, bake the Grands or jumbo biscuits according to the package instructions until golden and cooked through.
- Serve: Spoon the warm chicken pot pie filling onto plates and serve with the freshly baked biscuits on the side for a complete meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee food safety.
- You can substitute mixed vegetables with your preferred fresh or frozen vegetables like peas, carrots, corn, or green beans.
- For a lighter option, consider using low-fat cream soups and reduced-fat biscuits.
- If you do not have a slow cooker, this recipe can be adapted for stovetop cooking by simmering the ingredients until chicken is tender and filling thickens.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
