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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/slow-cooker-chicken-pot-pie-recipe/