Easy Slow Cooker Chicken Pot Pie Recipe
As the leaves begin to turn and the air cools, there’s nothing quite like cozying up with a hot, comforting meal. One dish that encapsulates warmth and satisfaction is the beloved "Easy Slow Cooker Chicken Pot Pie." This recipe brings together tender chicken, a medley of vegetables, and a creamy sauce, all topped with fluffy biscuits that soak up every bit of flavor. Whether you’re feeding a hungry family after a long day or looking to impress guests with a home-cooked meal, this simple slow cooker recipe promises to deliver. Get ready to fill your kitchen with mouthwatering aromas and your heart with joy as you prepare this seasonal favorite.
Ingredients & Equipment
Ingredients
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ 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
- ½ cup chicken broth
- ½ cup heavy cream
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Equipment
- Slow cooker (5-quart or larger)
- Medium mixing bowl
- Whisk
- Two forks or meat claws for shredding chicken
- Baking tray for biscuits
- Thermometer (optional, for checking chicken temperature)
Helpful Tips
- Make sure your slow cooker is large enough to hold all the ingredients comfortably.
- If you prefer a thicker filling, consider adding some flour or cornstarch to your soup mixture.
- Use a thermometer to ensure your chicken reaches an internal temperature of 165 degrees F for safe consumption.
Step-by-Step Instructions
Get ready to whip up a dish that will have everyone raving! Follow these easy steps to create your scrumptious chicken pot pie.
Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker. This will be the hearty base of your pot pie.
Season: Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken. When seasoning, be generous to ensure every bite is full of flavor.
Add Onions and Veggies: Next, evenly distribute the diced yellow onion on top of the chicken. After that, add your frozen mixed vegetables. There’s no need to thaw them in advance; they’ll cook perfectly as your dish simmers!
Mix the Soups: In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until the mixture is well-combined. This creamy base is what makes the pot pie irresistible.
Pour Over Ingredients: Pour this delicious soup mixture over the contents in your slow cooker, ensuring everything is well-coated.
Cook: Cover and cook on high for 3-4 hours or low for 5-7 hours. You’ll know your chicken is ready when it reaches an internal temperature of 165 degrees F.
Shred Chicken: Once cooked, carefully remove the chicken from the slow cooker. Use two forks or meat claws to shred the chicken into bite-sized pieces.
Finish the Filling: Return the shredded chicken to the slow cooker and stir in the heavy cream. This step adds rich creaminess that you’ll love. Switch the slow cooker to warm while you prepare the biscuits.
Bake the Biscuits: Preheat your oven and bake the biscuits according to the package directions. They’ll bake up golden brown and delicious, ready to complement your pot pie.
Serve: Ladle the creamy chicken mixture into bowls and serve hot, topped with the fluffy biscuits.
Tips for Variations
If you’re feeling adventurous, you can add other veggies like diced potatoes, corn, or even mushrooms. For a bit more kick, try adding a dash of hot sauce or some red pepper flakes to the seasoning mix.
Storage, Freezing & Make-Ahead Tips
If you find yourself with leftovers (which is always a good problem to have), here are some storage tips:
Refrigeration: Let the pot pie filling cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days.
Freezing: You can freeze the chicken pot pie filling for up to 3 months. Reheat it in the microwave or gently on the stove, and fresh biscuits can be baked as needed.
Make-Ahead: Prepare the filling a day in advance and let it sit in the fridge overnight. Just reheat before serving, and bake fresh biscuits to accompany your chicken pot pie.
How to Use / Serve This Dish
This Easy Slow Cooker Chicken Pot Pie is delicious on its own, yet it also pairs wonderfully with seasonal sides. Consider serving it with a simple green salad or roasted Brussels sprouts to add freshness and balance.
For extra flavor, you can also sprinkle some fresh herbs like parsley or thyme on top before serving. Create a complete meal around this savory dish, and your guests will feel both fed and loved.
FAQ Section
1. Can I substitute the chicken with something else?
Absolutely! If you prefer turkey, that works as a great substitute, especially with leftover turkey from Thanksgiving. You can also make this vegetarian by swapping the chicken with chickpeas or hearty vegetables.
2. What if I don’t have cream of celery soup?
No problem! You can substitute the cream of celery soup with another can of cream of chicken soup or try using cream of mushroom soup for a different flavor profile.
3. How long can I store leftovers?
Leftovers can be safely stored in the refrigerator for up to 3 days. If frozen, they’re good for about 3 months.
4. What if I forgot to add the cream at the end?
No worries! If you forgot to add the heavy cream, you could mix in some sour cream or Greek yogurt as a substitute before serving to add creaminess.
Conclusion
As the seasons change and we transition into chillier days, there’s something deeply comforting about a warm bowl of "Easy Slow Cooker Chicken Pot Pie." This dish embodies the essence of home cooking – it’s hearty, flavorful, and incredibly fulfilling. The joy of coming home to this delicious meal after a busy day, knowing that it was easy to prepare, is truly unmatched.
So, gather your ingredients and bring your family and friends to the table. We’d love for you to try this recipe, share it, and savor every bite together. Cooking is a celebration of love, and with this chicken pot pie, you’ll create memories to cherish long after the last bite. Happy cooking!
Easy Slow Cooker Chicken Pot Pie
Ingredients
Main Ingredients
- 2.5 pounds boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables No need to thaw
- 1 large yellow onion, diced
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 can 10.5 ounce condensed cream of chicken soup
- 1 can 10.5 ounce condensed cream of celery soup
- 1 can 16.3 ounce Grands or jumbo biscuits 8 count
Seasonings
- 2 teaspoons dried oregano
- 1.5 teaspoons garlic powder
- 1.5 teaspoons salt
- 1 teaspoon cracked black pepper
- 0.5 teaspoon smoked paprika
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
- Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken.
- Evenly distribute the diced yellow onion on top of the chicken, then add your frozen mixed vegetables.
- In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well-combined.
- Pour the soup mixture over the contents in your slow cooker, ensuring everything is well-coated.
Cooking
- Cover and cook on high for 3-4 hours or low for 5-7 hours, until the chicken reaches an internal temperature of 165 degrees F.
- Carefully remove the chicken from the slow cooker and shred into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir in the heavy cream, then switch the slow cooker to warm.
Baking
- Preheat your oven and bake the biscuits according to package directions.
Serving
- Ladle the creamy chicken mixture into bowls and serve hot, topped with the fluffy biscuits.
