Description: This comforting and hearty Easy Slow Cooker Chicken Pot Pie is a simplified take on a classic comfort food. It’s packed with tender shredded chicken, a medley of colorful vegetables, and a creamy, flavorful sauce, all cooked effortlessly in your slow cooker. Top it off with golden, flaky biscuits for a complete and satisfying meal the whole family will love. Perfect for busy weeknights!
Ingredients:
- 4 boneless, skinless chicken breasts (about 2 ½ 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 (peas, carrots, corn, green beans)
- 1 (10.5 ounce) can of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (16.3 ounce) can of Grands! or jumbo biscuits (8 count)
Preparation:
Step 1: Prepare the Slow Cooker: Ensure your slow cooker (5-quart or larger is recommended) is clean and ready for use. There’s no need to grease or spray the insert, as the ingredients themselves will provide enough moisture to prevent sticking.
Step 2: Layer the Chicken: Place the boneless, skinless chicken breasts in a single layer at the bottom of the slow cooker. This layer serves as the foundation for the entire pot pie, ensuring that the chicken is cooked thoroughly and evenly.
Step 3: Season the Chicken: Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken breasts. These spices provide a flavorful base for the dish, infusing the chicken with aromatic and savory notes that will permeate the entire pot pie. The smoked paprika adds a subtle smokiness that enhances the overall complexity of the flavor profile.
Step 4: Add the Vegetables: Distribute the diced yellow onion evenly over the seasoned chicken. Then, top the onion with the frozen mixed vegetables. The onion will soften and caramelize slightly during the slow cooking process, adding sweetness and depth to the dish. The frozen vegetables provide a colorful and nutritious mix of textures and flavors, making the pot pie a complete meal in one.
Step 5: Prepare the Soup Mixture: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until thoroughly combined. Whisking ensures that the soups are smooth and free of lumps, creating a velvety base for the pot pie sauce. The chicken broth thins out the condensed soups, allowing them to evenly coat all the ingredients in the slow cooker.
Step 6: Add the Soup Mixture: Pour the soup mixture evenly over the ingredients in the slow cooker. Ensure that the vegetables and chicken are adequately covered with the soup mixture. The soup will act as a binding agent, holding the ingredients together and creating a luscious, creamy sauce as it cooks.
Step 7: Slow Cook: Cover the slow cooker 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 Fahrenheit. Using a meat thermometer is the best way to ensure that the chicken is cooked safely and thoroughly. The cooking time will vary depending on your slow cooker, so it’s essential to check the chicken’s internal temperature periodically.
Step 8: Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks or meat claws to shred the chicken into bite-sized pieces. Shredding the chicken ensures that it is evenly distributed throughout the pot pie and makes it easier to eat.
Step 9: Combine and Finish: Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir gently to combine all the ingredients. The heavy cream adds richness and creaminess to the sauce, elevating the pot pie to a truly decadent level. Turn the slow cooker to the “warm” setting to keep the pot pie warm while the biscuits bake.
Step 10: Bake the Biscuits: Bake the Grands! or jumbo biscuits according to the package directions. While the pot pie is cooking in the slow cooker, this process will also provide a wonderful aroma to your kitchen, making it a warm and pleasant place. Freshly baked biscuits add a wonderful topping to this Chicken Pot Pie recipe.
Step 11: Serve: Once the biscuits are golden brown and cooked through, serve the chicken pot pie warm with freshly baked biscuits on top or alongside. The combination of the creamy pot pie filling and the flaky biscuits is a match made in culinary heaven, creating a comforting and satisfying meal that is sure to please.
Why You Will Love This Recipe:
This Easy Slow Cooker Chicken Pot Pie is a guaranteed winner because it’s incredibly convenient, flavorful, and satisfying. It’s the perfect solution for busy weeknights when you crave a comforting homemade meal without spending hours in the kitchen. The slow cooker does most of the work, transforming simple ingredients into a rich, creamy, and flavorful pot pie that the whole family will love. The use of pre-made biscuits cuts down on prep time even further, making this recipe a true weeknight lifesaver. The flavor combination of the savory chicken, tender vegetables, and creamy sauce is irresistible. Plus, the option to customize the vegetables to your liking ensures that everyone enjoys the meal. This recipe is also a great way to use up leftover vegetables or chicken.
Serving Suggestions:
- Alongside a green salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pot pie.
- With a side of roasted vegetables: Roasted Brussels sprouts, carrots, or sweet potatoes complement the flavors of the pot pie and add extra nutrients to the meal.
- Served over mashed potatoes: For an extra-hearty meal, serve the chicken pot pie filling over a bed of creamy mashed potatoes.
- Garnished with fresh herbs: A sprinkle of fresh parsley or thyme adds a pop of color and freshness to the finished dish.
Tips:
- Customize the vegetables: Feel free to substitute your favorite vegetables for the frozen mixed vegetables. Carrots, peas, green beans, corn, potatoes, and celery all work well.
- Use leftover cooked chicken: If you have leftover cooked chicken, you can use it in place of the raw chicken breasts. Simply shred the cooked chicken and add it to the slow cooker in Step 4. Reduce the cooking time accordingly.
- Make it vegetarian: Substitute the chicken with chickpeas or lentils for a vegetarian version of this pot pie.
- Add herbs: Experiment with different herbs to add depth of flavor to the pot pie. Thyme, rosemary, and sage all pair well with chicken and vegetables.
- Adjust the thickness: If the pot pie filling is too thick, add more chicken broth to thin it out. If it’s too thin, simmer it on low heat with the lid off for a few minutes to allow it to thicken.
Prep Time: 15 minutes
Cook Time: 3-4 hours on high, or 5-7 hours on low
Total Time: 3 hours 15 minutes to 7 hours 15 minutes
Nutritional Information (approximate, per serving, without biscuit):
- Calories: 350-400
- Protein: 30-35g
- Sodium: 800-1000mg (may vary based on soup brand)
Conclusion:
This Easy Slow Cooker Chicken Pot Pie is a comforting and convenient meal that’s perfect for busy weeknights. With tender chicken, flavorful vegetables, and a creamy sauce, this pot pie is sure to be a family favorite. The slow cooker makes it incredibly easy to prepare, and the pre-made biscuits add a touch of convenience without sacrificing flavor. So, gather your ingredients, set it, and forget it, and enjoy a delicious homemade meal without the fuss!
Questions and Answers about the Easy Slow Cooker Chicken Pot Pie:
- Question: Can I use a different type of soup other than cream of chicken and cream of celery?
Answer: Absolutely! While cream of chicken and cream of celery provide a classic pot pie flavor, you can definitely experiment with other condensed soups. Cream of mushroom would add an earthy flavor, while cream of potato or cream of broccoli could be interesting variations. Just be mindful of the sodium content, as different soups may have varying levels. - Question: I don’t have heavy cream; can I substitute it with something else?
Answer: Yes, you can substitute heavy cream with a few different options. Half-and-half will work in a pinch, although it won’t be quite as rich. You could also use whole milk, but consider adding a tablespoon of cornstarch mixed with a bit of cold water to help thicken the sauce. Another option is sour cream or Greek yogurt, which will add a tangy flavor; stir it in at the very end of the cooking process to prevent curdling. - Question: Can I add potatoes to this recipe?
Answer: Definitely! Potatoes are a fantastic addition to chicken pot pie. I recommend using about 1-2 cups of peeled and diced potatoes (russet, Yukon gold, or red potatoes work well). Add them to the slow cooker along with the other vegetables in Step 3, ensuring they’re submerged in the soup mixture for even cooking. Keep in mind that potatoes will increase the cooking time slightly, so check for doneness by piercing them with a fork – they should be tender. - Question: My pot pie filling is too watery. How can I thicken it?
Answer: There are several ways to thicken the pot pie filling if it’s too watery. One option is to remove the lid from the slow cooker for the last 30-60 minutes of cooking on high, allowing some of the liquid to evaporate. Another method is to mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the pot pie filling and cook on high for another 15-20 minutes, or until thickened. You can also use a small amount of instant mashed potato flakes to thicken the sauce. Start with a tablespoon, stir well, and add more if needed, a teaspoon at a time, until you get the desired thickness. - Question: Can I use a store-bought pie crust instead of biscuits?
Answer: Yes, you can definitely use a store-bought pie crust for this recipe. Instead of baking the biscuits separately, transfer the chicken pot pie filling to a baking dish (9×13 inch is ideal). Top it with the pie crust, making sure to cut slits in the crust to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Be sure to protect the edges of the crust from over-browning using pie shields or strips of aluminum foil.
