Description
Slow Cooker Chicken Pot Pie is creamy, savory comfort food that’s effortless to make. Tender chicken, veggies, and a flaky biscuit topping make this a family favorite!
Ingredients
2 lbs boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked black pepper
½ teaspoon paprika (optional)
1 yellow onion, chopped
3 cups frozen mixed vegetables
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of celery soup
1 cup chicken broth
½ cup heavy cream
1 package refrigerated biscuits
Instructions
Place chicken breasts in the bottom of a 5-quart or larger slow cooker.
Sprinkle garlic powder, oregano, salt, black pepper, and paprika over the chicken.
Add chopped onion, then top with frozen mixed vegetables.
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth. Pour over the ingredients in the slow cooker.
Cover and cook on HIGH for 3-4 hours or LOW for 5-7 hours, until chicken reaches 165°F and is tender.
Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
Stir in heavy cream and set slow cooker to WARM.
Bake refrigerated biscuits according to package instructions.
Serve chicken pot pie mixture warm, topped with a fresh biscuit.
Notes
Feel free to substitute chicken thighs for extra juiciness.
Add extra veggies like mushrooms or diced potatoes for variety.
To lighten it up, swap heavy cream for half-and-half.
Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg