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
Scale
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.
