Easy Slow Cooker Chicken Pot Pie
A comforting dish featuring tender chicken, mixed vegetables, a creamy sauce, and fluffy biscuits, perfect for family dinners or impressing guests.
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.
Notes
For variations, add other veggies like potatoes or corn, or season with hot sauce for a kick. Leftover filling can be stored in the fridge for up to 3 days or frozen for 3 months.