Description
This Slow Cooker Chicken Pot Pie combines tender shredded chicken, savory seasoned vegetables, and creamy soups cooked slowly to perfection. Paired with warm, flaky biscuits, this comforting dish is perfect for an easy, hearty family meal with minimal hands-on time.
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 and Soup Mixture
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- ½ cup chicken broth
Other Ingredients
- ½ cup heavy cream
- 1 (16.3 ounce) can 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, arranging them in a single layer to ensure even cooking.
- Season the Chicken: Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken to infuse flavor during the slow cooking process.
- Add Vegetables: Layer the diced yellow onion evenly over the seasoned chicken, then add the frozen mixed vegetables on top to create a flavorful base.
- Mix the Soup Base: In a medium mixing bowl, whisk together the condensed cream of chicken soup, cream of celery soup, and chicken broth until smooth and well combined.
- Combine Ingredients: Pour the prepared soup mixture evenly over the layered ingredients in the slow cooker, ensuring full coverage for maximum flavor.
- Cook the Filling: Cover the slow cooker with the lid 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 and is tender.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks or meat claws to create bite-sized pieces.
- Recombine and Add Cream: Return the shredded chicken to the slow cooker, pour in the heavy cream, and stir well to combine the creamy mixture. Set the slow cooker to the warm setting to keep it hot while baking the biscuits.
- Bake the Biscuits: Prepare the canned biscuits according to the package directions, typically baking in a preheated oven until golden brown and fluffy.
- Serve: Spoon the warm chicken pot pie filling into bowls or plates and serve alongside the freshly baked biscuits for a comforting, complete meal.
Notes
- Use frozen mixed vegetables of your choice; peas, carrots, green beans, and corn work well.
- Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
- For a gluten-free version, substitute the biscuits with gluten-free biscuits or omit them altogether.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- You can add herbs like thyme or rosemary along with oregano for additional flavor nuances.
