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Slow Cooker Chicken Pot Pie Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings

Description

This Slow Cooker Chicken Pot Pie is a comforting, hearty dish perfect for a cozy meal. Tender chicken breasts cook slowly with potatoes, celery, onions, garlic, and a creamy blend of chicken soup, broth, and cream, combined with frozen mixed vegetables. Served alongside buttery, flaky biscuits, this recipe offers all the warmth and flavors of a classic chicken pot pie with minimal effort.

Ingredients

Protein and Vegetables

  • 4 boneless skinless chicken breasts
  • 5-6 gold potatoes, peeled and cubed (about 2 cups)
  • 1 medium onion, chopped
  • 4 ribs celery, chopped
  • 3-5 garlic cloves, minced
  • 16-ounce bag frozen mixed vegetables

Seasonings and Liquids

  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 (10.5-ounce) cans cream of chicken soup
  • 1 cup chicken broth
  • ½ cup heavy cream or whole milk

Biscuit Topping

  • 16.3-ounce bag Grands Southern Homestyle butter tastin’ biscuits (for serving)

Garnish

  • Fresh parsley, chopped (optional)

Instructions

  1. Arrange Chicken: Place the boneless skinless chicken breasts in an even layer inside the slow cooker, creating the base for your pot pie filling.
  2. Add Vegetables and Seasonings: Evenly top the chicken with the peeled and cubed gold potatoes, chopped onion, chopped celery, and minced garlic. Sprinkle dried thyme, salt, and pepper over the mixture for balanced seasoning.
  3. Add Creamy Liquids: Pour in the cream of chicken soup, chicken broth, and heavy cream or whole milk, ensuring all ingredients are submerged and well-distributed within the slow cooker.
  4. Cook Slowly: Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing the chicken and vegetables to tenderize and the flavors to meld beautifully.
  5. Prepare Biscuits: About 1 hour before serving, preheat your oven and bake the biscuits according to the package instructions, so they come out fresh and warm to perfectly complement the pot pie.
  6. Shred Chicken and Add Vegetables: As the biscuits cook, carefully remove the chicken breasts from the slow cooker and place them on a chopping board. Cut into bite-sized cubes or shred using forks, then return the chicken to the slow cooker. Add the frozen mixed vegetables and stir gently to combine. Cover and continue cooking until the vegetables are heated through.
  7. Garnish and Serve: Sprinkle freshly chopped parsley on top for a pop of color and freshness. Ladle the creamy chicken pot pie mixture into bowls and serve immediately with the warm, buttery biscuits on the side. Enjoy your comforting meal!

Notes

  • You can substitute heavy cream with whole milk for a lighter option.
  • For added flavor, consider adding a splash of white wine or a teaspoon of dried sage.
  • Make sure to stir gently after adding the frozen vegetables to avoid mashing the potatoes.
  • If you prefer a thicker filling, reduce the chicken broth slightly or add a tablespoon of cornstarch mixed with a little water.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 0 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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