Go Back
–+ servings
Easy Slow Cooker Chicken Pot Pie

Easy Slow Cooker Chicken Pot Pie That Comforts Every Bite

This Easy Slow Cooker Chicken Pot Pie is a perfect comfort food, quick to prepare and rich in flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2-3 pieces Boneless, Skinless Chicken Breasts Consider chicken thighs for richer flavor.
  • 1 teaspoon Dried Oregano Feel free to swap with Italian seasoning.
  • 1 teaspoon Garlic Powder Fresh garlic can provide a more vibrant taste.
  • 1 teaspoon Salt Adjust based on other salty ingredients.
  • 1/2 teaspoon Cracked Black Pepper White pepper can be used for a subtler flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be a suitable substitute.
  • 1 large Yellow Onion Shallots can be a great alternative.
  • 2 cups Frozen Mixed Vegetables Fresh vegetables like carrots and peas can also be used.
  • 1 can Condensed Cream of Chicken Soup Can substitute with cream of mushroom or celery.
  • 1 can Condensed Cream of Celery Soup An extra can of cream of chicken can substitute.
  • 1 cup Chicken Broth Opt for vegetable broth for a vegetarian option.
  • 1/2 cup Heavy Cream Sour cream is a nice tangy alternative.
For the Topping
  • 1 package Grands or Jumbo Biscuits Consider homemade biscuits with your favorite herbs or cheese.

Equipment

  • Slow Cooker
  • medium bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker and season with oregano, garlic powder, salt, black pepper, and smoked paprika. Set slow cooker to low for 5-7 hours or high for 3-4 hours.
  2. Add Vegetables and Onion: Layer diced yellow onion and frozen mixed vegetables over the chicken, ensuring even distribution.
  3. Mix the Cream Soups: Whisk together cream of chicken soup, cream of celery soup, and chicken broth in a bowl. Pour over chicken and vegetables.
  4. Cook Until Tender: Cover and cook on low for 5-7 hours or high for 3-4 hours until chicken is cooked through.
  5. Shred Chicken and Add Cream: Remove chicken, shred, and return to the slow cooker with heavy cream. Stir to combine.
  6. Bake the Biscuits: Preheat oven and bake biscuits according to package instructions.
  7. Serve and Enjoy: Scoop out the filling into bowls and top with biscuits. Enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

This recipe is flexible; customize it with your favorite veggies or spices to suit your taste.

Tried this recipe?

Let us know how it was!