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Slow Cooker Chicken Pot Pie

A comforting and creamy chicken pot pie made effortlessly in a slow cooker, featuring tender chicken, mixed vegetables, and warm, flaky biscuits.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds boneless, skinless chicken breasts or use 3 large breasts if thick
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
Seasonings
  • 2 teaspoons dried oregano
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 0.5 teaspoon smoked paprika
Vegetables and Liquids
  • 1 large yellow onion, diced
  • 1 10.5 oz can condensed cream of chicken soup
  • 1 10.5 oz can condensed cream of celery soup
  • 0.5 cup chicken broth (use low-sodium if preferred)
  • 0.5 cup heavy cream
Biscuits
  • 1 16.3 oz can Grands or jumbo biscuits (8 count)

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 5-quart or larger slow cooker in a single layer.
  2. Sprinkle oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
  3. Scatter the diced onion across the chicken.
  4. Top with the frozen mixed vegetables, spreading them into an even layer.
  5. In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
  6. Pour the soup mixture over the layered ingredients in the slow cooker.
Cooking
  1. Cover and cook on high for 3–4 hours or on low for 5–7 hours, until the chicken reaches an internal temperature of 165°F.
  2. Remove the chicken to a cutting board and shred with two forks or meat claws.
  3. Return the shredded chicken to the slow cooker and stir in the heavy cream until combined. Set the cooker to warm.
Serving
  1. Bake the biscuits according to package directions until golden.
  2. Spoon the hot chicken-pot filling into bowls or a shallow serving dish and top each portion with baked biscuits. Serve immediately.

Notes

For best results, enjoy with a green salad or steamed broccoli. The dish can also be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently before serving.