Slow Cooker Chicken Pot Pie

Why You’ll Love This Recipe

Slow Cooker Chicken Pot Pie is a cozy, comforting dish that’s perfect for chilly evenings or when you’re craving a warm, hearty meal with minimal effort. This recipe combines tender chicken, a creamy sauce, and a medley of vegetables, all cooked together in the slow cooker until everything is perfectly tender and flavorful. Topped with flaky, golden biscuit dough, this dish is a delightful twist on the classic pot pie. The best part? It’s made in the slow cooker, so it’s hands-off and allows you to enjoy a home-cooked meal without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 cups frozen mixed vegetables (carrots, peas, corn, etc.)

• 1 1/2 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

• 1 package refrigerated biscuit dough (such as Pillsbury Grands)

• 1/4 cup heavy cream or milk (optional, for extra creaminess)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken: Heat the olive oil in a skillet over medium heat. Add the chicken breasts and sear them for 2-3 minutes per side until golden. Transfer the chicken to the slow cooker.

2. Sauté the aromatics: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant, then transfer to the slow cooker.

3. Add the vegetables and seasonings: Add the frozen mixed vegetables, chicken broth, cream of chicken soup, thyme, rosemary, salt, and pepper to the slow cooker. Stir everything together.

4. Cook the mixture: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender.

5. Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.

6. Top with biscuit dough: Tear the biscuit dough into pieces and scatter it over the top of the chicken and vegetable mixture in the slow cooker.

7. Cook the biscuits: Cover the slow cooker again and cook on high for 1 hour or until the biscuits are cooked through and golden brown.

8. Serve: If desired, stir in heavy cream or milk for an extra creamy texture before serving. Enjoy!

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 6-7 hours (low) or 3-4 hours (high)

• Total time: 6-7 hours (low) or 3-4 hours (high)

Variations

• Vegetarian Option: For a vegetarian version, swap the chicken for more vegetables like potatoes, zucchini, or cauliflower, and use vegetable broth instead of chicken broth.

• Make it spicy: Add a bit of cayenne pepper or some diced green chilies to give the dish a spicy kick.

• Different toppings: Instead of biscuits, you can top the pot pie with puff pastry or even mashed potatoes for a different twist.

• Herb variations: Feel free to experiment with other herbs like parsley, sage, or oregano to customize the flavor to your liking.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the microwave or on the stovetop, adding a splash of chicken broth or cream to keep it moist. If reheating in the slow cooker, add the mixture back to the pot on low heat until warmed through.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. The slow cooker will cook the chicken perfectly, but you may need to add extra time to ensure the chicken is fully cooked.

2. Can I make this dish without biscuits?

Yes, you can skip the biscuit topping and serve the dish as a creamy chicken and vegetable stew. You could also top it with mashed potatoes or a different type of bread.

3. How do I thicken the filling?

If you find the filling too runny, you can thicken it by stirring in a mixture of cornstarch and water or by letting it cook uncovered for the last 30 minutes to reduce the liquid.

4. Can I make this recipe ahead of time?

Yes, you can prepare the dish and store it in the fridge overnight. The next day, simply heat it in the slow cooker and top with the biscuit dough for a quick meal.

5. Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work just as well. Just be sure to chop them into bite-sized pieces and add them along with the chicken broth and soup mixture.

6. Can I freeze this dish?

While it’s best to enjoy this dish fresh, you can freeze the chicken and vegetable mixture (before adding the biscuit dough). When you’re ready to cook, defrost the mixture and proceed with the recipe.

7. What if I don’t have cream of chicken soup?

You can substitute with cream of mushroom soup or make your own creamy base using heavy cream, milk, and a bit of flour to thicken.

8. Can I use a different type of biscuit dough?

You can use any type of biscuit dough you like, including low-fat or gluten-free varieties. Just make sure the dough is evenly distributed over the filling.

9. Can I add cheese to the filling?

Yes, adding some shredded cheese (cheddar or mozzarella works great) to the filling can add extra richness and flavor. Stir it in after shredding the chicken.

10. How can I make this recipe lighter?

To lighten up the dish, use low-fat cream of chicken soup, swap the biscuits for a lower-calorie alternative, and use lean chicken breast without the skin.

Conclusion

Slow Cooker Chicken Pot Pie is a delicious, hearty meal that brings all the comforting flavors of traditional chicken pot pie with the ease of slow cooking. This dish is perfect for busy days when you want a comforting, home-cooked meal with minimal effort. The tender chicken, creamy sauce, and golden biscuit topping will make this a new favorite in your recipe rotation. Plus, it’s easy to customize and perfect for feeding a crowd or enjoying leftovers the next day. Enjoy the warmth and satisfaction of a classic dish made effortlessly in your slow cooker!

Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken, a creamy sauce, and a mix of vegetables, all topped with golden, flaky biscuit dough. This easy, hands-off recipe cooks in your slow cooker, allowing you to enjoy a warm, hearty meal with minimal prep and clean-up. It’s the perfect dish for chilly nights or whenever you crave something cozy and satisfying.

• Author: Laura
• Prep Time: 15min
• Cook Time: 6-7 hours
• Total Time: 6-7 hours
• Yield: 6servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cups frozen mixed vegetables (carrots, peas, corn, etc.)

1 1/2 cups chicken broth

1 can (10.5 oz) cream of chicken soup

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper to taste

1 package refrigerated biscuit dough (such as Pillsbury Grands)

1/4 cup heavy cream or milk (optional, for extra creaminess)

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Instructions

• Prepare the chicken: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden, then transfer them to the slow cooker.

• Sauté the aromatics: In the same skillet, sauté chopped onion and minced garlic for 2-3 minutes until softened and fragrant, then add them to the slow cooker.

• Add vegetables and seasonings: Add frozen mixed vegetables, chicken broth, cream of chicken soup, thyme, rosemary, salt, and pepper to the slow cooker. Stir everything together.

• Cook the mixture: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through and tender.

• Shred the chicken: Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and mix it in.

• Top with biscuit dough: Tear biscuit dough into pieces and scatter it over the chicken mixture in the slow cooker.

• Cook the biscuits: Cover and cook on high for 1 hour, or until the biscuits are golden brown and cooked through.

• Serve: Stir in heavy cream or milk (if desired) for extra creaminess before serving. Enjoy!

Notes

• For a vegetarian option, replace the chicken with additional vegetables like potatoes, zucchini, or cauliflower and use vegetable broth instead of chicken broth.

• Make it spicy by adding cayenne pepper or diced green chilies.

• Alternative toppings: You can substitute biscuits with puff pastry or mashed potatoes.

• Herb variations: Try using other herbs like parsley, sage, or oregano to enhance the flavor