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EASY SLOW COOKER CHICKEN POT PIE hero with golden biscuits creamy filling and shredded chicken
Joe Rooney

Easy Slow Cooker Chicken Pot Pie: Irresistibly Delicious Recipe

Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal. This recipe is perfect for Easy Slow Cooker Chicken Pot Pie lovers looking for Easy Crockpot Dinners and Crockpot Chicken Pot Pie With Potatoes or other Crockpot Dishes.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 Servings
Calories: 676
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 2 ½ pounds
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 1 large yellow onion diced
  • 3 cups frozen mixed vegetables
  • 1 (10.5 ounce) can of condensed cream of chicken soup
  • 1 (10.5 ounce) can of condensed cream of celery soup
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 (16.3 ounce) can of Grands or jumbo biscuits 8 count

Method
 

  1. Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
  2. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
  3. Add the onion in an even layer, then top with the frozen vegetables.
  4. In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
  5. Pour the soup mixture over the ingredients in the slow cooker.
  6. Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
  7. Remove the chicken from the slow cooker and shred it using two forks or meat claws.
  8. Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
  9. Bake the biscuits according to the package directions.
  10. Serve the chicken pot pie warm with freshly baked biscuits.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the biscuits in a separate container at room temperature. Leftovers can be reheated in the slow cooker on high, on the stovetop over medium heat, or in the microwave. Leftovers can be frozen for up to three months in an airtight container. Allow the pot pie to cool completely before freezing to avoid condensation, which will create extra moisture once thawed. Thaw in the refrigerator before reheating.