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Slow Cooker Chicken Pot Pie Recipe

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4.2 from 11 reviews

This Slow Cooker Chicken Pot Pie is a comforting and hearty dish that simmers tender chicken breast and a medley of vegetables in a creamy sauce, all cooked low and slow for 8 hours. The meal is finished off by topping it with flaky baked biscuits, making it the perfect easy and satisfying dinner for the whole family.

Ingredients

Vegetables & Herbs

  • 1 yellow onion, chopped
  • 1 ½ cups carrots, chopped
  • 1 ½ cups celery, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) corn, drained

Seasonings & Liquids

  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup (240 g) chicken stock

Proteins & Dairy

  • 3–4 boneless skinless chicken breasts (about 2 pounds)
  • 2 cans (10.5 ounces each) cream of chicken condensed soup

Baking

  • 1 can (16.3 ounces) refrigerated biscuits (baked)

Instructions

  1. Combine Ingredients: Place chopped onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup into the slow cooker bowl. Stir thoroughly to mix all ingredients into a thick mixture.
  2. Add Chicken: Nestle the boneless skinless chicken breasts gently into the vegetable and soup mixture, ensuring they are coated well by the mixture.
  3. Cook: Cover the slow cooker and cook on low heat for 8 hours to allow flavors to meld and chicken to become tender.
  4. Shred Chicken: About 30 minutes before the cooking time ends, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
  5. Finish Cooking: Return the shredded chicken to the slow cooker and add the frozen peas and drained corn. Stir well to combine and let everything finish cooking for the remaining 30 minutes.
  6. Prepare Biscuits: While the pot pie finishes in the slow cooker, bake the refrigerated biscuits according to the package instructions until golden brown.
  7. Serve: Spoon the chicken pot pie mixture into bowls or plates and top each serving with a freshly baked biscuit for a complete and comforting meal.

Notes

  • You can substitute frozen mixed vegetables if you prefer a different veggie mix.
  • For a lower sodium option, use low-sodium chicken stock and reduced-sodium soup.
  • Baking the biscuits fresh ensures a warm, flaky topping but store-bought biscuits can be used for convenience.
  • If time is limited, cooking on high for 4 hours may work but low and slow yields best results.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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