Description
Slow Cooker Chicken Pot Pie combines tender chicken, savory vegetables, and creamy soups, all cooked in a slow cooker for effortless comfort food. Topped with flaky biscuits, it’s a hearty meal perfect for family dinners.
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)
Instructions
- Place chicken breasts in the slow cooker. Season with oregano, garlic powder, salt, black pepper, and smoked paprika.
- Add diced onion and frozen mixed vegetables on top of the chicken.
- In a separate bowl, mix together cream of chicken soup, cream of celery soup, chicken broth, and heavy cream. Pour over chicken and vegetables.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken and shred it using two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
- Top the mixture with biscuits, spacing evenly. Cover and cook on high for 30–35 minutes, until biscuits are golden and cooked through.
- Serve warm and enjoy.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables if preferred.
- Use low-sodium soups to control salt content.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American