Slow Cooker Chicken Pot Pie Recipe

Introduction

This Slow Cooker Chicken Pot Pie is a comforting, hearty meal that’s effortless to prepare. Tender chicken, vegetables, and a creamy sauce cook all day, making it perfect for busy days or cozy dinners. Serve it up with buttery biscuits for a classic touch.

Ingredients

• 4 boneless skinless chicken breasts
• 5 gold potatoes, peeled and cubed (about 2 cups)
• 1 medium onion, chopped
• 4 sticks celery, chopped
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1/2 cup heavy cream or whole milk
• 1 bag (16 oz) frozen mixed vegetables
• 1 can (16.3 oz) Grands southern homestyle butter tastin’ biscuits, for serving
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: Place the chicken breasts in an even layer inside a 6-7 quart slow cooker.
2. Step 2: Evenly top the chicken with potatoes, onion, celery, garlic, thyme, salt, and pepper.
3. Step 3: Pour the cream of chicken soup, chicken broth, and heavy cream over the ingredients in the slow cooker.
4. Step 4: Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Step 5: About 1 hour before serving, preheat your oven and prepare the biscuits according to the package instructions.
6. Step 6: When the biscuits are cooking, remove the chicken breasts from the slow cooker and chop into bite-sized cubes or shred with a fork.
7. Step 7: Return the chicken to the slow cooker, add the frozen mixed vegetables, and stir well to combine.
8. Step 8: Cover again and continue cooking until the vegetables are heated through, about 1 hour more.
9. Step 9: Garnish with fresh chopped parsley if desired. Ladle the mixture into bowls and serve with the freshly baked biscuits.

Tips & Variations

• For a lower-calorie option, substitute the heavy cream with whole milk or use low-fat cream of chicken soup.
• Add a splash of white wine or a teaspoon of mustard to the sauce for extra depth of flavor.
• Try other vegetables like peas, carrots, or green beans depending on what you have on hand.
• Use homemade biscuits or puff pastry if you prefer to bake from scratch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Biscuits are best served fresh but can be refrigerated and reheated separately in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly to ensure they cook through completely. Cooking on low for 8-9 hours is recommended.

Can I make this recipe without a slow cooker?

You can, by simmering all ingredients except the biscuits on the stove in a large pot until the chicken is cooked and vegetables are tender. However, the slow cooker allows the flavors to meld beautifully and requires less active cooking time.

Slow Cooker Chicken Pot Pie Recipe

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★★★★★

4.9 from 81 reviews

A comforting and hearty Slow Cooker Chicken Pot Pie that combines tender chicken, potatoes, celery, and mixed vegetables in a creamy sauce, slow-cooked to perfection. Served with buttery southern-style biscuits, this easy recipe is perfect for a cozy family meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 4 boneless skinless chicken breasts
• 5 gold potatoes, peeled and cubed (about 2 cups)
• 1 medium onion, chopped
• 4 sticks celery, chopped
• 4 garlic cloves, minced
• 16 ounce bag frozen mixed vegetables

Seasonings and Liquids

• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 2 ounce cans cream of chicken soup (10.5 oz)
• 1 cup chicken broth
• 1/2 cup heavy cream or whole milk

For Serving

• 16.3 ounce Grands southern homestyle butter tastin’ biscuits
• Fresh parsley, for garnish (optional)

Instructions

1. Prepare Ingredients: Place the 4 boneless skinless chicken breasts evenly inside a 6-7 quart slow cooker. Peel and cube about 5 gold potatoes (approximately 2 cups), chop 1 medium onion and 4 sticks of celery, and mince 4 garlic cloves.
2. Add Vegetables and Seasonings: Evenly layer the cubed potatoes, chopped onion, celery, and minced garlic over the chicken in the slow cooker. Sprinkle 1 tsp dried thyme, 1 tsp salt, and 1 tsp pepper on top.
3. Add Creamy Liquids: Pour in two 10.5 oz cans of cream of chicken soup, 1 cup of chicken broth, and 1/2 cup of heavy cream or whole milk over the layered ingredients.
4. Cook in Slow Cooker: Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the chicken and vegetables to become tender and flavors to blend.
5. Prepare Biscuits: About 1 hour before the slow cooking is done, preheat your oven and bake the 16.3 oz Grands southern homestyle butter tastin’ biscuits according to the package instructions so they are freshly baked and ready to serve.
6. Shred Chicken and Add Vegetables: When cooking time has nearly finished, remove the chicken breasts from the slow cooker and place them on a chopping board. Cut them into bite-sized cubes or shred with a fork, then return the chicken to the slow cooker. Add the frozen mixed vegetables and stir to combine.
7. Finish Cooking: Cover the slow cooker again and continue cooking for the remaining time until the frozen vegetables are heated through and tender.
8. Garnish and Serve: Once fully cooked, garnish the chicken pot pie mixture with fresh chopped parsley if desired. Ladle the warm, creamy chicken pot pie into bowls and serve alongside the freshly baked buttery biscuits for a complete comforting meal.

Notes

• You can substitute heavy cream with whole milk for a lighter version.
• To make this recipe gluten-free, serve with gluten-free biscuits or bread alternatives.
• If you prefer thicker filling, reduce chicken broth slightly or add a slurry of cornstarch and water before finishing the cooking.
• For extra flavor, consider adding a splash of white wine to the creamy mixture.
• Leftovers refrigerate well for up to 3 days and can be reheated on stovetop or microwave.

Keywords: Slow cooker chicken pot pie, chicken pot pie recipe, easy slow cooker meals, comfort food, creamy chicken dinner, southern biscuits, slow cooker dinner