Easy Slow Cooker Chicken Pot Pie

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If you’re looking for a cozy, no-fuss dinner that the whole family will love, this slow cooker chicken pot pie is exactly what you need. It’s everything you want from a classic pot pie: tender chicken, hearty vegetables, and a creamy sauce, but without the extra work. Just toss the ingredients into your slow cooker, let it do its thing, and finish it off with warm, golden biscuits. Dinner doesn’t get much easier (or more comforting) than this.

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Serves: 6

Ingredients

• 4 boneless, skinless chicken breasts (about 2 ½ pounds)
• 2 teaspoons dried oregano
• 1½ teaspoons garlic powder
• 1½ teaspoons salt
• 1 teaspoon cracked black pepper
• ½ teaspoon smoked paprika
• 1 large yellow onion, diced
• 3 cups frozen mixed vegetables
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• ½ cup chicken broth
• ½ cup heavy cream
• 1 (16.3 oz) can Grands or jumbo biscuits (8 count)

Instructions

1. Start with the chicken. Place the chicken breasts in a single layer in the bottom of your slow cooker (at least 5 quarts in size).
2. Add seasonings. Sprinkle the oregano, garlic powder, salt, black pepper, and smoked paprika evenly over the chicken.
3. Layer in the veggies. Add the diced onion and frozen vegetables right on top.
4. Mix the sauce. In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth. Pour this mixture over everything in the slow cooker.
5. Cook low and slow. Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours, until the chicken is fully cooked and easy to shred.
6. Shred the chicken. Once it’s cooked, remove the chicken, shred it with two forks, and return it to the pot. Stir in the heavy cream and switch the slow cooker to warm while you prepare the biscuits.
7. Bake the biscuits. Follow the directions on the biscuit can and bake until golden brown.
8. Serve it up. Spoon the creamy chicken and veggie filling into bowls and top with a warm biscuit.

Variations and Tips

Want it creamier? Add extra heavy cream or stir in sour cream after shredding the chicken.

Use thighs instead. Chicken thighs work just as well and add a bit more flavor.

No canned soup? Make your own white sauce and use that instead Vegetarian version. Skip the chicken and use plant-based protein or extra vegetables Make it thicker.

Stir in a cornstarch slurry (2 tablespoons cornstarch plus 2 tablespoons water) at the end and cook on high for 15 to 30 more minutes

Storage and Reheating

Store any leftover filling in an airtight container in the fridge for up to 3 days. Keep biscuits stored separately at room temperature so they stay crisp. You can also freeze the filling for up to 3 months. Just let it cool completely before freezing. Reheat on the stove, in the microwave, or in the slow cooker.

FAQs

Nutrition Info (per serving)

Each serving of this slow cooker chicken pot pie comes out to roughly 676 calories, with 36 grams of protein, 42 grams of carbohydrates, 36 grams of fat, 5 grams of fiber, and 7 grams of sugar. These numbers are estimates and can vary depending on your specific ingredients and brands. For the most accurate info, use a nutrition calculator based on your exact ingredients.