Slow Cooker Chicken Pot Pie Recipe

Introduction

This Slow Cooker Chicken Pot Pie is a comforting and hearty meal perfect for busy days. Combining tender chicken, creamy vegetables, and flaky biscuits, it offers all the cozy flavors of a classic pot pie with minimal effort.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• ½ cup low sodium chicken broth
• 1 tsp salt
• ½ tsp ground black pepper
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• 1 tsp onion powder
• 2 (10.5 oz) cans cream of chicken soup
• 3 medium Yukon gold potatoes, diced
• 3 tsp garlic
• 1 (12 oz) bag frozen mixed vegetables
• ½ cup sour cream
• 1 (16 oz) can Grands biscuits

Instructions

1. Step 1: Place the chicken breasts in a 6-quart slow cooker and pour the chicken broth over them.
2. Step 2: Season the chicken with salt, black pepper, dried thyme, dried rosemary, and onion powder.
3. Step 3: Add the cream of chicken soup, diced potatoes, minced garlic, and frozen mixed vegetables to the slow cooker.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
5. Step 5: Shred the chicken using two forks and stir it back into the pot along with the sour cream, mixing well to combine.
6. Step 6: While the filling finishes cooking, bake the biscuits according to the package instructions until golden brown.
7. Step 7: Serve the hot chicken mixture topped with the freshly baked biscuits for a comforting meal.

Tips & Variations

• For extra flavor, sauté the potatoes and garlic lightly before adding them to the slow cooker.
• Substitute chicken with turkey or use leftover cooked chicken to reduce cooking time.
• Add a splash of white wine or a teaspoon of Dijon mustard to the filling for a subtle tang.
• Use refrigerated biscuit dough if you don’t have canned biscuits on hand.

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 warmed separately before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cooked chicken pot pie filling?

Yes, you can freeze the filling without the biscuits for up to 2 months. Thaw in the refrigerator overnight before reheating and adding fresh biscuits.

Can I cook this recipe without a slow cooker?

Yes, you can make it on the stovetop by simmering the ingredients covered on low heat until the chicken is cooked through and potatoes are tender, about 45 minutes to an hour. Add sour cream at the end and bake or serve biscuits separately.

Slow Cooker Chicken Pot Pie Recipe

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★★★★★

4.6 from 55 reviews

This comforting Slow Cooker Chicken Pot Pie recipe combines tender chicken, creamy soup, hearty potatoes, and mixed vegetables slow-cooked to perfection. Topped with golden-baked biscuits, it’s an easy and satisfying one-pot meal perfect for family dinners.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Chicken and Seasonings

• 1 ½ lbs boneless, skinless chicken breasts
• ½ cup low sodium chicken broth
• 1 tsp salt
• ½ tsp ground black pepper
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• 1 tsp onion powder
• 3 tsp garlic (minced)

Soup and Vegetables

• 2 (10.5 oz) cans cream of chicken soup
• 3 medium Yukon gold potatoes, diced
• 1 (12 oz) bag frozen mixed vegetables
• ½ cup sour cream

Biscuit Topping

• 1 (16 oz) can Grands biscuits

Instructions

1. Prepare the slow cooker: Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. Pour in ½ cup low sodium chicken broth over the chicken to keep it moist during cooking.
2. Season the chicken: Evenly sprinkle 1 tsp salt, ½ tsp ground black pepper, ¼ tsp dried thyme, ¼ tsp dried rosemary, 1 tsp onion powder, and 3 tsp minced garlic over the chicken to infuse flavors.
3. Add soup and vegetables: Pour in 2 cans of cream of chicken soup, add diced Yukon gold potatoes (3 medium), and 1 bag of frozen mixed vegetables (12 oz) into the slow cooker, mixing lightly to combine.
4. Cook the mixture: Cover the slow cooker with its lid and set it to low heat for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
5. Shred the chicken: Using two forks, shred the chicken directly in the pot. Stir in ½ cup sour cream to add creaminess and richness to the filling.
6. Bake the biscuits: While the chicken cooks, preheat your oven according to the biscuit package instructions. Bake the 16 oz can of Grands biscuits until they’re golden brown and fluffy.
7. Serve: Spoon the creamy chicken and vegetable filling into bowls and top each serving with warm baked biscuits. Serve immediately for a hearty and delicious meal.

Notes

• Use low sodium chicken broth and soup to better control salt content.
• Frozen mixed vegetables can be substituted with fresh seasonal vegetables if preferred.
• For a richer filling, you can add a splash of heavy cream along with the sour cream.
• Baking biscuits separately keeps them from getting soggy when served on top.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.

Keywords: Slow Cooker Chicken Pot Pie, Chicken Pot Pie, Slow Cooker Recipes, Comfort Food, One-Pot Meal, Chicken Dinner, Easy Chicken Recipes