Looking for a cozy, comforting dinner that practically cooks itself? This Slow Cooker Chicken Pot Pie is just what you need. Tender shredded chicken, hearty vegetables, and a rich, creamy sauce all come together in your slow cooker—just add a warm, buttery biscuit on top for the perfect finish. It’s the ultimate weeknight meal that feels like a big warm hug.
Why You’ll Love It
- Hands-off cooking: Let your slow cooker do the work while you tackle your day.
- Family-friendly: It’s a hit with both kids and adults.
- Comfort in every bite: Creamy, hearty, and so satisfying.
Ingredients
- 4 boneless, skinless chicken breasts (about 2½ lbs)
- 2 tsp dried oregano
- 1½ tsp garlic powder
- 1½ tsp salt
- 1 tsp cracked black pepper
- ½ tsp smoked paprika
- 1 large yellow onion, diced
- 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
- ½ cup chicken broth
- ½ cup heavy cream
- 1 (16.3 oz) can Grands or jumbo biscuits (8 count)
Instructions
1. Layer it up
Place chicken breasts in the bottom of your 5-quart (or larger) slow cooker. Sprinkle with oregano, garlic powder, salt, pepper, and paprika. Add diced onion on top, then the frozen veggies.
2. Make it creamy
In a bowl, whisk together the cream soups and chicken broth until smooth. Pour the mixture evenly over everything in the slow cooker.
3. Slow cook to perfection
Cover and cook:
- On high for 3–4 hours
- On low for 5–7 hours
…or until the chicken is fully cooked (165°F internally).
4. Shred and stir
Remove chicken, shred with two forks, and return it to the slow cooker. Stir in the heavy cream. Set the cooker to warm.
5. Bake the biscuits
While the filling stays warm, bake your biscuits according to the package directions.
6. Serve and enjoy
Spoon the creamy chicken mixture into bowls, top with a hot biscuit, and dig in!
Variations & Swaps
- Use chicken thighs: Swap breasts for boneless thighs for a richer flavor.
- Go vegetarian: Skip the chicken and add chickpeas or more veggies.
- Want it thicker? Use only ½ cup broth or add a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and cook 15–30 min longer on high.
- Make it creamier: Stir in ½ cup of sour cream or more heavy cream.
- Homemade biscuits: Want that from-scratch feel? Bake your favorite homemade biscuit recipe.
- Switch up the soup: Try cream of mushroom, potato, or broccoli. You can also double up on cream of chicken.
- Use fresh veggies: Carrots, celery, green beans, and corn work beautifully.
- Boost flavor: Add herbs like rosemary, thyme, or even a pinch of cayenne for a kick.
Tips for Success
- Watch the sodium: The soups are salty, so no added salt was used beyond seasoning the chicken. Adjust to your taste.
- Frozen veggies = easy win: No need to thaw—just toss them in.
- No peeking! Avoid lifting the lid while cooking to keep the heat consistent.
- Know your slow cooker: Cooking times can vary slightly, so keep an eye on it near the end.
- Check doneness: Chicken should reach 165°F before shredding.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep biscuits at room temp in a separate container.
- Freeze: Let the filling cool completely before freezing. Store in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stovetop, slow cooker, or microwave.
FAQs
Can I use bone-in chicken?
Yes, but it may need more time to cook. Boneless is easier to shred and avoids any bones sneaking in.
Can I skip the canned soup and make it from scratch?
Absolutely. Cook the chicken and veggies with 3 cups chicken stock. Once cooked, add ½ cup heavy cream and a cornstarch slurry (1 tbsp cornstarch + 3 tbsp water). Cook an additional 30 minutes on high to thicken.