Description
This Slow Cooker Chicken Pot Pie is a comforting, hearty dish perfect for busy days. Tender chicken breasts are cooked slowly with savory herbs, onions, mixed vegetables, and creamy soups, then topped with golden baked biscuits for a delightful homemade meal.
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 Mixture
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- ½ cup chicken broth
- ½ cup heavy cream
Baking
- 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)
Instructions
- Prepare the slow cooker: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker to create an even base layer.
- Season the chicken: Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken to infuse flavor as it cooks.
- Add vegetables: Layer the diced yellow onion evenly over the chicken, then top with frozen mixed vegetables for a balanced mix of flavors and textures.
- Mix the soup base: In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until the mixture is smooth and blended.
- Combine in slow cooker: Pour the prepared soup mixture over the chicken and vegetables in the slow cooker, ensuring even coverage for creamy cooking.
- Cook slowly: Cover the slow cooker 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, indicating it is fully cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts from the slow cooker and shred the meat using two forks or meat claws for easy incorporation back into the dish.
- Combine shredded chicken and cream: Return the shredded chicken to the slow cooker, add the heavy cream, and stir thoroughly to create a rich, creamy filling. Switch the slow cooker to the warm setting to keep the mixture hot while baking the biscuits.
- Bake biscuits: Prepare the Grands or jumbo biscuits according to the package directions, usually baking in a preheated oven until golden brown and fluffy.
- Serve: Dish out the warm chicken pot pie mixture alongside freshly baked biscuits for a comforting and satisfying meal.
Notes
- Use fresh vegetables instead of frozen if preferred, adjusting cooking time accordingly.
- For a lower fat version, substitute heavy cream with half-and-half or milk, though the texture may be less rich.
- The cooking time may vary slightly depending on your slow cooker model; always check chicken temperature for safety.
- To add extra flavor, consider adding fresh herbs like thyme or rosemary during cooking.
- If you prefer a crust topping, you can substitute the biscuit topping with pie crust baked separately and served alongside.
