Easy Slow Cooker Chicken Pot Pie

Ever wished for a chicken pot pie recipe that practically cooks itself? This Easy Slow Cooker Chicken Pot Pie is here to save your weeknight dinners. With tender chicken, creamy sauce, and buttery biscuits, it’s the ultimate comfort food without the hassle. Whether you’re cooking for the family or prepping for leftovers, this recipe delivers delicious results every time.

Why You’ll Love This Recipe

This slow cooker chicken pot pie simplifies dinner like no other. Here’s why you’ll want to add it to your meal rotation:

• Effortless preparation: Just toss the ingredients into your slow cooker and let it work its magic.
• Family-friendly: A guaranteed hit with kids and adults alike.
• Customizable: Easily adapt the recipe to suit your family’s tastes.
• Freezer-friendly: Perfect for meal prepping or saving leftovers.

If you’ve been searching for the best slow cooker chicken pot pie, this is it!

Ingredients for Easy Slow Cooker Chicken Pot Pie

Here’s what you’ll need to make this hearty and satisfying dish:

• 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 (such as carrots, peas, corn, and green beans)
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 (10.5 oz) can condensed cream of celery soup
• 1 cup chicken broth
• 1 (16.3 oz) can jumbo biscuits (like Grands)

Tip: If you love puff pastry, consider using it instead of biscuits for a flaky, golden topping.

Step-by-Step Instructions

Prepare the Base

1. Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
2. Sprinkle garlic powder, dried oregano, and cracked black pepper over the chicken.
3. Evenly layer the diced onion and frozen mixed vegetables over the chicken.

Mix the Sauce

4. In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.

Assemble and Cook

5. Pour the soup mixture over the ingredients in the slow cooker.
6. Cover and cook on low for 6–8 hours or high for 4–5 hours, until the chicken reaches an internal temperature of 165°F.

Shred and Combine

7. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir well.

Bake the Biscuits

8. While the chicken mixture stays warm, bake the biscuits according to the package instructions.

Serve and Enjoy

9. Ladle the creamy chicken and vegetable mixture into bowls and top each with a freshly baked biscuit. Serve warm.

Variations and Substitutions

This recipe is highly customizable! Here are some ideas to make it your own:

• Swap chicken breasts for thighs: Use boneless, skinless chicken thighs for a richer flavor.
• Vegetarian option: Replace chicken with chickpeas or tofu and add extra veggies.
• Creamier filling: Stir in ½ cup of sour cream or heavy cream before serving.
• Thicker sauce: Add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) after shredding the chicken, and cook for an additional 15–20 minutes.
• Fresh vegetables: Use diced carrots, celery, and green beans for a homemade touch.
• Try puff pastry: Replace biscuits with puff pastry for an elevated presentation.

Tips for Success

• Monitor the salt: Using low-sodium soups and broth can help control the saltiness of the dish.
• Don’t lift the lid: Opening the slow cooker during cooking can release heat and add extra cooking time.
• Cook evenly: Ensure chicken breasts are placed in a single layer for even cooking.
• Frozen vegetables are perfect: Toss them straight from the freezer into the pot—no need to thaw.

Storing and Reheating Leftovers

This slow cooker chicken pot pie is just as good the next day. Here’s how to store and reheat it:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Keep biscuits separate to avoid sogginess.
• Freeze: The filling can be frozen for up to 3 months in an airtight container. Allow it to cool completely before freezing.
• Reheat: Warm the filling on the stovetop, in the microwave, or in the slow cooker. Bake fresh biscuits to serve alongside.

FAQs

Related Recipes You’ll Love

If you love this easy slow cooker chicken pot pie, you’ll adore these recipes:

• Crock Pot Bourbon Chicken
• Crock Pot Marry Me Chicken
• Crock Pot Poor Man’s Stew

Final Thoughts

This easy slow cooker chicken pot pie combines classic comfort with modern convenience. Whether you’re cooking for a crowd or meal prepping for the week, this recipe makes it simple to enjoy hearty, homemade flavor. Try it today, and don’t forget to customize it to suit your family’s preferences.

Did you love this recipe? Share your experience in the comments below, and be sure to pin it on Pinterest for later. Happy cooking!

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