Easy Slow Cooker Chicken Pot Pie: A Comforting Classic Made Simple

Classic Comfort Food with Minimal Effort

Chicken Pot Pie is the epitome of comfort food – a creamy, savory filling packed with chicken and vegetables, topped with a flaky crust. This Easy Slow Cooker Chicken Pot Pie recipe takes all the deliciousness of the classic dish and simplifies it by using a slow cooker and refrigerated biscuits, making it a perfect weeknight dinner solution. This method requires minimal hands-on time, allowing the slow cooker to do most of the work while you go about your day. Get ready to enjoy a hearty and satisfying meal without spending hours in the kitchen.

A Slow Cooker Solution for a Busy Weeknight

I used to think that making chicken pot pie from scratch was a time-consuming process reserved for weekends. Then, I discovered the magic of using a slow cooker. One busy weeknight, I was craving the comforting flavors of pot pie but didn’t have the energy for a complicated recipe. I decided to experiment, throwing some chicken, vegetables, and a few pantry staples into my slow cooker. I topped it with some refrigerated biscuits towards the end. The result was amazing! The chicken was tender, the vegetables were perfectly cooked, and the sauce was rich and flavorful. This Easy Slow Cooker Chicken Pot Pie has become a regular in my meal rotation, a lifesaver on busy days when I still want a home-cooked meal. I love making this at the beginning of the week to have for easy lunches.

Ingredient Insights: Simple Ingredients, Big Flavor

This recipe relies on simple, readily available ingredients to create a flavorful and satisfying pot pie. Here’s a breakdown of what you’ll need:

• Boneless, Skinless Chicken Breasts: The protein source for the pot pie.
  • Tip: You can also use boneless, skinless chicken thighs for a richer flavor.
• Garlic Powder: Adds a savory, aromatic flavor to the chicken.
• Dried Oregano: Provides a warm, herbaceous note that complements the chicken and vegetables.
• Cracked Black Pepper: Adds a touch of heat and enhances the other flavors.
• Medium Yellow Onion: A classic aromatic that forms the base of the flavor profile.
• Frozen Mixed Vegetables: A convenient shortcut that adds a variety of vegetables to the pot pie.
  • Tip: Look for a blend that includes peas, carrots, corn, and green beans.
• Condensed Cream of Chicken Soup: Adds creaminess and a savory chicken flavor to the sauce.
• Condensed Cream of Celery Soup: Contributes to the creamy texture and adds a subtle celery flavor.
• Chicken Broth: Provides moisture and helps create a flavorful sauce.
  • Tip: Use low-sodium chicken broth to control the saltiness of the dish.
• Refrigerated Biscuits: Form the easy, flaky topping for the pot pie.
  • Type: The recipe calls for “Grands” or jumbo-sized biscuits.
  • Tip: Using refrigerated biscuits is a major time-saver compared to making a traditional pie crust.

Essential Equipment: Slow Cooker Magic

• Slow Cooker (5-quart or larger): The essential appliance for this recipe, allowing for hands-off cooking and tender chicken.
• Medium Mixing Bowl: For whisking together the soup mixture.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Two Forks or Meat Claws: For shredding the cooked chicken.
• Oven: For baking the biscuits.
• Baking Sheet: For baking the biscuits.

The Recipe: A Step-by-Step Guide to Slow Cooker Chicken Pot Pie

Ingredients with Measurements

• 4 boneless, skinless chicken breasts (about 2 ½ pounds)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon cracked black pepper
• 1 medium yellow onion, diced
• 3 cups frozen mixed vegetables
• 1 (10.5 ounce) can of condensed cream of chicken soup
• 1 (10.5 ounce) can of condensed cream of celery soup
• 1 cup chicken broth
• 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

Detailed Instructions

1. Prepare the Chicken: Setting the Stage for Flavor

1. Place Chicken in Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of a 5-quart or larger slow cooker.
2. Season Chicken: Sprinkle the garlic powder, dried oregano, and cracked black pepper evenly over the chicken breasts.

2. Add Vegetables and Soup Mixture: Building the Pot Pie Filling

1. Layer Onions: Add the diced yellow onion to the slow cooker, spreading it in an even layer over the chicken.
2. Add Vegetables: Top the onions with the frozen mixed vegetables, distributing them evenly.
3. Whisk Soup Mixture: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth and well combined.
4. Pour Over Ingredients: Pour the soup mixture evenly over the chicken, onions, and vegetables in the slow cooker.

3. Slow Cook to Perfection: Tender Chicken and Flavorful Sauce

1. Cover and Cook: Cover the slow cooker with its lid.
2. Cooking Time: Cook on high for 4-5 hours or on low for 6-8 hours.
   • Check for Doneness: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The vegetables should be tender.

4. Shred the Chicken: Creating a Hearty Filling

1. Remove Chicken: Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a separate bowl.
2. Shred: Using two forks or meat claws, shred the chicken into bite-sized pieces.
3. Return to Slow Cooker: Return the shredded chicken to the slow cooker.
4. Stir and Warm: Stir the shredded chicken into the sauce and vegetables until everything is well combined. Turn the slow cooker to the “warm” setting while you bake the biscuits.

5. Bake the Biscuits: The Flaky Topping

1. Preheat Oven: Preheat your oven to the temperature specified on the biscuit can’s instructions (usually 350°F or 175°C).
2. Prepare Baking Sheet: You may want to line a baking sheet with parchment paper, though it may not be necessary.
3. Bake Biscuits: Open the can of biscuits and place them on the prepared baking sheet (if using). Bake according to the package directions, or until they are golden brown and cooked through.

6. Serve and Enjoy: A Comforting and Satisfying Meal

1. Spoon into Bowls: Spoon the warm chicken pot pie filling into bowls.
2. Top with Biscuits: Top each serving with a freshly baked biscuit.
3. Serve Immediately: Serve the Easy Slow Cooker Chicken Pot Pie immediately and enjoy!

Troubleshooting Common Problems: Tips for Pot Pie Success

• Filling Too Watery:
  • Problem: The pot pie filling is too thin and watery.
  • Solutions: Make sure to use the correct amount of broth. If it is still watery, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the filling during the last 30 minutes of cooking.
• Chicken Dry:
  • Problem: The chicken is dry and overcooked.
  • Solutions: Don’t overcook the chicken. Check for doneness using a meat thermometer. Using boneless, skinless chicken thighs can also help, as they tend to be more moist.
• Vegetables Mushy:
  • Problem: The vegetables are overcooked and mushy.
  • Solutions: Use frozen vegetables, which hold their shape better during slow cooking. Don’t add the vegetables until the last hour or two of cooking time.

Tips and Variations: Customize Your Chicken Pot Pie

• Add More Vegetables: Feel free to add other vegetables to the slow cooker, such as diced carrots, celery, potatoes, or mushrooms.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little heat.
• Herb Variations: Experiment with different herbs, such as fresh or dried thyme, rosemary, or parsley.
• Cheese: Stir in some shredded cheddar cheese, Parmesan cheese, or Gruyere cheese to the filling for extra flavor.
• Biscuit Topping Variations:
  • Garlic Herb Biscuits: Add some garlic powder and dried herbs to the biscuit dough before baking.
  • Cheese Biscuits: Top the biscuits with shredded cheese during the last few minutes of baking.
• Pie Crust Topping: Instead of biscuits, you can top the pot pie filling with a store-bought or homemade pie crust. Bake according to the crust’s instructions.

Serving Suggestions: A Complete and Comforting Meal

• Family Dinner: This Easy Slow Cooker Chicken Pot Pie is a perfect weeknight meal that the whole family will love.
• Potlucks: A great dish to bring to a potluck, as it’s easy to transport and serves a crowd.
• Comfort Food: The ultimate comfort food for a chilly evening or a cozy night in.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Iced Tea: Sweet or unsweetened iced tea is a refreshing choice.
  • Lemonade: The tartness of lemonade complements the creamy filling.
  • White Wine: A light-bodied white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the chicken and vegetables.
• Sides:
  • Side Salad: A simple green salad with a light vinaigrette dressing provides a fresh contrast to the richness of the pot pie.
  • Cranberry Sauce: A touch of sweetness and tartness from cranberry sauce complements the savory flavors.

Nutritional Information: A Hearty and Satisfying Dish

Per serving (approximate, will vary based on size and specific ingredients): Calories: 450-550, Fat: 20-25g, Carbohydrates: 45-55g, Protein: 30-35g. (Note: This is an approximation and may vary based on the specific ingredients used).

Easy Slow Cooker Chicken Pot Pie: A Comforting Classic Made Simple

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• Author: Jessica

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Description

Discover how to make effortless and delicious Chicken Pot Pie in your slow cooker! This recipe uses simple ingredients for a comforting and flavorful meal the whole family will love.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 2 ½ pounds)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon cracked black pepper
• 1 medium yellow onion, diced
• 3 cups frozen mixed vegetables
• 1 (10.5 ounce) can of condensed cream of chicken soup
• 1 (10.5 ounce) can of condensed cream of celery soup
• 1 cup chicken broth
• 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

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Instructions

1. Prepare the Chicken: Setting the Stage for Flavor

1. Place Chicken in Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of a 5-quart or larger slow cooker.
2. Season Chicken: Sprinkle the garlic powder, dried oregano, and cracked black pepper evenly over the chicken breasts.

2. Add Vegetables and Soup Mixture: Building the Pot Pie Filling

1. Layer Onions: Add the diced yellow onion to the slow cooker, spreading it in an even layer over the chicken.
2. Add Vegetables: Top the onions with the frozen mixed vegetables, distributing them evenly.
3. Whisk Soup Mixture: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth and well combined.
4. Pour Over Ingredients: Pour the soup mixture evenly over the chicken, onions, and vegetables in the slow cooker.

3. Slow Cook to Perfection: Tender Chicken and Flavorful Sauce

1. Cover and Cook: Cover the slow cooker with its lid.
2. Cooking Time: Cook on high for 4-5 hours or on low for 6-8 hours.
   • Check for Doneness: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The vegetables should be tender.

4. Shred the Chicken: Creating a Hearty Filling

1. Remove Chicken: Once the chicken is cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a separate bowl.
2. Shred: Using two forks or meat claws, shred the chicken into bite-sized pieces.
3. Return to Slow Cooker: Return the shredded chicken to the slow cooker.
4. Stir and Warm: Stir the shredded chicken into the sauce and vegetables until everything is well combined. Turn the slow cooker to the “warm” setting while you bake the biscuits.

5. Bake the Biscuits: The Flaky Topping

1. Preheat Oven: Preheat your oven to the temperature specified on the biscuit can’s instructions (usually 350°F or 175°C).
2. Prepare Baking Sheet: You may want to line a baking sheet with parchment paper, though it may not be necessary.
3. Bake Biscuits: Open the can of biscuits and place them on the prepared baking sheet (if using). Bake according to the package directions, or until they are golden brown and cooked through.

6. Serve and Enjoy: A Comforting and Satisfying Meal

1. Spoon into Bowls: Spoon the warm chicken pot pie filling into bowls.
2. Top with Biscuits: Top each serving with a freshly baked biscuit.
3. Serve Immediately: Serve the Easy Slow Cooker Chicken Pot Pie immediately and enjoy!

Comprehensive FAQ: Your Slow Cooker Chicken Pot Pie Questions Answered

• Q: Can I use cooked chicken in this recipe?
  • A: Yes, you can use leftover cooked chicken or rotisserie chicken. Shred the chicken and add it to the slow cooker along with the vegetables and soup mixture. Reduce the cooking time accordingly, as you only need to heat the ingredients through and allow the flavors to meld.
• Q: Can I use fresh vegetables instead of frozen?
  • A: Absolutely! You can use about 3 cups of chopped fresh vegetables, such as carrots, celery, peas, corn, and green beans. You may need to add them earlier in the cooking process to ensure they’re fully cooked.
• Q: Can I make this recipe on the stovetop?
  • A: Yes, you can make this on the stovetop. Sauté the onions, then brown the seasoned chicken in a large pot or Dutch oven. Add the remaining ingredients (except biscuits), bring to a simmer, then cover and cook until the chicken is cooked through. Thicken with a cornstarch slurry if needed. Top with biscuits and bake in the oven until golden brown.
• Q: How do I store leftovers?
  • A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I freeze this dish?
  • A: It’s best to freeze the filling without the biscuits. Allow the filling to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and topping with freshly baked biscuits.
• Q: Can I add a crust to the bottom?
• A: While this recipe is designed for a biscuit topping, you could add a pie crust to the bottom of the slow cooker, though it might be a bit soggy. If you try it, make sure to grease the bottom of the slow cooker well.
• Q: What is a good substitute for cream of chicken and cream of celery soup?
• A: You can make a homemade cream sauce using butter, flour, milk, and chicken broth, seasoned with herbs and spices.
• Q: Can I use different sized biscuits?
• A: Yes, you can use smaller biscuits. You will need to adjust cooking time.
• Q: Can I add cheese to the filling?
• A: Absolutely! Stir in some shredded cheddar cheese, or your favorite cheese, into the filling for extra flavor.
• Q: What is a good substitute for frozen mixed vegetables?
• A: You can use any vegetables you like. Just make sure to cut them into bite sized pieces.