Easy Slow Cooker Chicken Pot Pie Recipe for Weeknight Dinner

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Slow Cooker Chicken Pot Pie

Introduction

Have you ever wanted a chicken pot pie that is so easy to make? This recipe for Slow Cooker Chicken Pot Pie has everything you need. You may make the creamy pot pie filling by following these easy steps: mix chicken breasts, seasonings, canned soups, broth, and frozen vegetables. Add buttery biscuits on top, and you’ve got comfort food that doesn’t take any work.

You didn’t know you needed this slow cooker chicken pot pie for dinner on a weeknight. It has all the delicious flavors of a classic chicken pot pie, but you don’t have to work in the kitchen. This excellent dish is so simple that all you have to do is throw everything into the slow cooker and let it do its thing. It’s great for those nights when you want a comfortable supper but don’t have time to spend a lot of time preparing. Believe me, your taste senses and busy schedule will be grateful.

The things you need to make Slow Cooker Chicken Pot Pie

Boneless, skinless chicken breasts make a robust protein base and give the pot pie more body.
Garlic powder adds a hint of flavorful richness that makes the food taste better overall.
Dried oregano adds a fragrant herbiness that adds to the savory overtones.
Cracked black pepper gives a slight kick and makes sure the flavor is well-balanced.
Yellow onion gives a sweet and flavorful base that adds depth.
Frozen mixed vegetables are a handy blend that provides color, texture, and nutrients.
Condensed cream of chicken soup makes a creamy sauce and gives the dish a deep, comforting chicken flavor.
Condensed cream of celery soup adds a hint of celery flavor that makes the soup taste more complex.
Chicken broth—makes a tasty liquid basis that keeps the food wet and flavorful.
Refrigerated biscuits—the last step adds a flaky, golden coating to the pot pie.

Things You Need

4 chicken breasts without bones or skin, roughly 2 ½ pounds
2 teaspoons of dried oregano
1 1/2 teaspoons of garlic powder
1 1/2 tablespoons of salt
1 teaspoon of black pepper that has been cracked
1/2 teaspoon of smoked paprika
1 big yellow onion, cut into little pieces
3 cups of frozen mixed veggies
One can (10.5 ounces) of condensed cream of chicken soup
One 10.5-ounce can of condensed cream of celery soup
1/2 cup of chicken broth
1/2 cup of heavy cream and 1 (16.3 ounce) can of Grands or giant biscuits with 8 counts

How to do it

Put the chicken breast in the bottom of a slow cooker that holds 5 quarts or more.
Add the oregano, garlic powder, salt, pepper, and paprika to the chicken.
Put the onion in a uniform layer on top of the frozen vegetables.
In a medium bowl, mix together the cream of chicken soup, cream of celery soup, and chicken broth with a whisk.
Put the soup mix on top of the other things in the slow cooker.
Cover and cook on high for 3 to 4 hours or low for 5 to 7 hours, or until the chicken’s internal temperature reaches 165 degrees F.
Take the chicken out of the slow cooker and shred it with two forks or meat claws.
Put the meat back in the slow cooker and add the heavy cream. Mix everything together and bring the heat up to warm while the biscuits bake.
Follow the directions on the package to bake the biscuits.
Serve the chicken pot pie warm with biscuits that have just come out of the oven.

How to Make the Slow Cooker Chicken Pot Pie

Base layer: Start by putting the boneless chicken breasts in a single layer at the bottom of a slow cooker that holds 5 quarts or more.
Add flavor to the chicken by evenly sprinkling garlic powder, dried oregano, and cracked black pepper over it.
Put the ingredients in layers. First, add a layer of sliced yellow onions, and then add a layer of frozen mixed vegetables on top.

Whisk the soup mixture: In a medium basin, mix the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until they are well blended.
Pour the soup over the other ingredients in the slow cooker. Make sure the creamy foundation is spread out evenly.
Cover the slow cooker and set it to high for 4–5 hours or low for 6–8 hours, or until the chicken’s internal temperature reaches 165 degrees F.

Shred and mix: When the chicken is done cooking, take it out of the slow cooker and use two forks or meat claws to shred it. Put the shredded beef back in the slow cooker, stir it up, and switch the heat to warm while you work on the next step.
Make the biscuits— Follow the package directions to bake the biscuits that are in the fridge.
Finally, serve the warm slow cooker chicken pot pie with a freshly baked biscuit and enjoy!

Changes and replacements

Chicken thighs: For a deeper flavor, use boneless, skinless chicken thighs instead of chicken breasts. If you want to shred the chicken, use a boneless cut. This way, you won’t have to worry about bones getting stuck in the pie.
Vegetarian version: To make it a vegetarian pot pie, leave out the chicken and add more frozen vegetables or swap out the chicken for plant-based proteins like tofu or chickpeas.
Thicker filling: To make the filling heartier, cut the chicken broth down to 1/2 cup. You could also add a cornstarch slurry (2 teaspoons cornstarch and 2 tablespoons water) after the shredded chicken has been put back in the slow cooker. For the cornstarch slurry to work properly, you need to cook it on high for 15 to 30 minutes longer.
For a creamier filling, add ½ cup of heavy cream or sour cream to the saucepan after you put the shredded chicken back in. Put the mixture back over high heat and let it cook for another 15 to 20 minutes.
Homemade biscuits: If you like to bake from scratch, make your own biscuits instead of using Grands Biscuits. You can change the taste of the biscuit dough by adding cheese or herbs.
Cream soup types: Try different cream soups to find the one you like most. Cream of potato, mushroom, or broccoli is a great substitute for cream of celery. If you want, you can also use two cans of cream of chicken.
Fresh vegetables: Choose fresh vegetables over frozen ones. Carrots, celery, maize, green beans, and peas are all good choices for keeping things hearty and homemade.
Try different herbs and spices to change the flavor. Adding thyme, rosemary, or a little cayenne pepper might make the dish more interesting.

Advice for doing well

Watch the sodium: This recipe doesn’t call for salt because some of the components already have a lot of sodium in them. But if you like things saltier, you might add ½ teaspoon of salt to the chicken along with the other spices.
Convenience of frozen veggies: You don’t have to worry about thawing them out beforehand. This slow cooker chicken pot pie is wonderful since you can use frozen vegetables directly from the freezer. Just put them in and let the magic happen.
Check to see if it’s done: The chicken should reach an internal temperature of 165 degrees F before you shred it and put it back in the slow cooker. This makes sure that the chicken is fully cooked and safe to eat.
Change the cooking time: Slow cookers might have different temperatures, so check on your pot pie at the end of the recommended cooking time. Change the settings as needed to make sure the food doesn’t get too cooked or too raw.
Don’t lift the lid: It’s important to keep the temperature stable, so don’t give in to the impulse to lift the cover while the food is cooking. Every time you look, you might have to cook for longer, which could change the outcome.

Keeping

You can keep leftovers in the fridge for up to three days if you put them in an airtight container. Keep the biscuits in a different container at room temperature. You may reheat leftovers in the microwave, on the stovetop over medium heat, or in the slow cooker on high.

You can freeze leftovers for up to three months in a container that won’t let air in. Let the pot pie cool all the way down before freezing it. This will keep condensation from forming, which will add extra moisture when it thaws. Let it thaw in the fridge before you cook it up again.

Notes

You can keep leftovers in the fridge for up to three days if you put them in an airtight container. Put the biscuits in a different container and leave them out at room temperature. You may reheat leftovers in the microwave, on the stovetop over medium heat, or in the slow cooker on high.

You can freeze leftovers for up to three months in a container that doesn’t let air in. Let the pot pie cool down all the way before freezing it. If you don’t, condensation will form, which will add moisture when it thaws. Before you heat it up again, let it thaw in the fridge.

Frequently Asked Questions About Slow Cooker Chicken Pot Pie

Is it okay to use chicken with bones in it for this recipe?: You can use chicken with bones, but it could need more time to cook. Boneless cuts are better since they are easy to shred and there is no chance of bones getting into the pot pie.
Can I skip the bottled soups and make my own sauce instead?: Yes. Put the chicken and veggies in the slow cooker with 3 cups of chicken stock. Cook on high for 4 to 5 hours or on low for 6 to 8 hours, or until the chicken’s internal temperature reaches 165 degrees F. Shred the chicken and put it back in the saucepan with half a cup of heavy cream and a cornstarch slurry consisting of one spoonful of cornstarch and three tablespoons of water. Cook for another 30 minutes on high or until it gets as thick as you like it.

Food and health

Calories: 676kcal, Carbs: 61g, Protein: 43g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 130mg, Sodium: 2209mg, Potassium: 1082mg, Fiber: 6g, Sugar: 5g
5286 IU of vitamin A, 13mg of Vitamin C, Calcium: 124mg, 5 milligrams of iron