If you’ve ever wished for the cozy, comforting flavors of a classic pot pie without the fuss of making crust from scratch, then this Slow Cooker Chicken Pot Pie Recipe is going to be your new best friend. Imagine tender, juicy chicken and hearty vegetables slow-cooked to perfection in a creamy sauce, all topped with fluffy, golden biscuits that soak up every delicious bite. This dish brings together simplicity and soul-warming goodness in one effortless meal, making it ideal for busy days when you want home-cooked magic with minimal hands-on time.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are incredibly straightforward yet wonderfully effective in creating that perfect balance of flavors and textures. Each plays a key role—from tender chicken and creamy soup to the flaky biscuits that crown the dish—making every spoonful a delightful experience.
- Boneless, skinless chicken breasts (1½ lbs): The lean protein foundation that becomes incredibly tender after slow cooking.
- Low sodium chicken broth (½ cup): Adds moisture and depth without overpowering the dish with salt.
- Yukon gold potatoes (3 medium, diced): They offer a creamy texture and subtle sweetness that complements the savory ingredients.
- Frozen mixed vegetables (1 12 oz bag): Provides vibrant color and nutrition with minimal prep.
- Cream of chicken soup (2 10.5 oz cans): The secret creamy base that binds everything together.
- Refrigerated Grands biscuits (1 16 oz can): These biscuits turn golden and fluffy in the oven, adding the perfect finishing touch.
- Salt, pepper, thyme, rosemary, onion powder: Essential herbs and seasonings that build layers of flavor.
- Sour cream (optional, for mixing after shredding): Adds a tangy creaminess that enriches the filling.
How to Make Slow Cooker Chicken Pot Pie Recipe
Step 1: Layer the Chicken and Broth
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Pour the low sodium chicken broth evenly over the chicken to keep it moist and infuse gentle savory notes as it cooks. This liquid foundation is key to the juicy texture of your pot pie filling.
Step 2: Season the Base
Sprinkle salt, pepper, thyme, rosemary, and onion powder directly over the chicken and broth. These herbs and spices create an aromatic, flavorful base that sets the tone for the entire dish. Trust me, don’t rush through this step—seasoning is what brings everything to life.
Step 3: Add Cream of Chicken Soup, Potatoes, and Vegetables
Next, spoon in the cream of chicken soup, followed by diced Yukon gold potatoes and the frozen mixed vegetables. The soup acts as a creamy binder while the potatoes add a hearty bite and the veggies contribute freshness and color. Give everything a gentle stir to combine, but don’t worry about integrating every bit perfectly just yet.
Step 4: Slow Cook Until Tender
Cover your cooker and set it on low for 6 to 8 hours, or high for 3 to 4 hours if you’re short on time. During this slow simmer, the chicken will become incredibly tender and the potatoes soft without turning mushy. This long, slow process melds the flavors beautifully, creating that signature comforting pot pie taste.
Step 5: Shred the Chicken and Stir in Sour Cream
Once cooked, remove the chicken breasts and shred them with two forks directly into the slow cooker. This is when the meal truly comes together, as the shredded chicken mixed back in makes the filling satisfying and rich. Stir in some sour cream if you want to add a delightful tanginess and velvety texture that elevates the dish to another level.
Step 6: Bake the Biscuits
While the filling is finishing up, bake the refrigerated Grands biscuits according to the package instructions until they’re puffed and golden brown. These biscuits are the crowning glory, crunchy on the edges with a soft, buttery inside that contrasts perfectly with the creamy filling.
Step 7: Serve and Enjoy
To serve, ladle the luscious chicken and veggie filling into bowls or plates, then top generously with the warm, fluffy biscuits. The combination is pure comfort food bliss, guaranteed to become a family favorite for any night of the week.
How to Serve Slow Cooker Chicken Pot Pie Recipe
Garnishes
For a little extra oomph, sprinkle freshly chopped parsley or chives over the top right before serving. The fresh green herbs add a pop of color and a subtle brightness that perfectly balances the creamy richness of the pot pie.
Side Dishes
This dish is hearty on its own, but if you want to round it out, a simple garden salad with a light vinaigrette or steamed green beans are excellent companions. They add freshness and a contrasting crunch that pairs wonderfully with the soft textures of the pot pie.
Creative Ways to Present
Try serving the chicken pot pie filling inside hollowed-out bread bowls or even individual ramekins topped with biscuits for a charming touch at your next dinner party. These creative presentations make the meal feel extra special without any added fuss.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. It should keep well for up to 3 days. The flavors actually have a chance to deepen overnight, so you might find it even tastier the next day!
Freezing
If you want to prepare the Slow Cooker Chicken Pot Pie Recipe ahead of time, freeze the cooked filling separately from the biscuits. The filling freezes beautifully for up to 2 months. Just thaw it safely in the fridge overnight before reheating. For the best biscuit texture, bake fresh biscuits when ready to serve.
Reheating
Reheat your leftovers gently on the stove or in a microwave-safe bowl until steaming hot. If you kept the biscuits separate, warm those in the oven to regain their crunch before serving. This reheated version almost tastes like it was freshly made!
FAQs
Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breasts, but expect the cooking time to increase. It’s best to cook on low for 8 hours or until the chicken is thoroughly cooked and shreddable.
Can I substitute the biscuits with pie crust?
Absolutely! If you prefer a traditional pot pie crust, you can bake or place a store-bought pie crust over the top during the last 30 minutes of cooking. Just keep an eye to prevent burning.
Is this recipe gluten-free?
The filling itself is gluten-free if you use gluten-free soup and broth, but the refrigerated Grands biscuits contain gluten. For a gluten-free version, swap the biscuits for a gluten-free biscuit or crust alternative.
Can I make this recipe vegetarian?
You can substitute the chicken with hearty vegetables like mushrooms and cauliflower and use vegetable broth and cream of mushroom soup instead. It won’t be quite the same but still delicious and comforting.
What can I add for extra flavor?
Consider adding minced garlic, diced onions, or fresh herbs like sage or tarragon for a flavor boost. A splash of white wine or a squeeze of lemon juice just before serving can also brighten the dish wonderfully.
Final Thoughts
There’s something incredibly special about the Slow Cooker Chicken Pot Pie Recipe that combines effortless prep, rich flavors, and cozy textures all in one pot. It’s perfect for busy days or anytime you crave a heartwarming meal that feels like a hug in bowl form. Give it a try—you might just find your new favorite comfort food to share with friends and family!
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Slow Cooker Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Pot Pie recipe is a comforting and hearty meal perfect for easy weeknight dinners. Tender chicken breasts are slow-cooked with creamy soup, diced potatoes, and mixed vegetables, then topped with golden, flaky biscuits baked to perfection. The dish combines the convenience of slow cooking with the classic flavors of a traditional pot pie.
Ingredients
Chicken and Vegetables
- 1½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 3 medium Yukon gold potatoes, diced
- 1 (12 oz) bag frozen mixed vegetables
Soup and Seasonings
- 2 (10.5 oz) cans cream of chicken soup
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp onion powder
Biscuit Topping
- 1 (16 oz) can refrigerated Grands biscuits
- ¼ cup sour cream (for mixing with shredded chicken)
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts into the slow cooker and pour the low sodium chicken broth over the chicken to keep it moist during cooking.
- Season the chicken: Sprinkle salt, black pepper, dried thyme, dried rosemary, and onion powder evenly over the chicken to infuse it with flavor as it cooks.
- Add soup and vegetables: Pour in the two cans of cream of chicken soup, add the diced Yukon gold potatoes and the bag of frozen mixed vegetables, layering them evenly around the chicken.
- Slow cook the mixture: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and the potatoes are cooked through.
- Shred and mix chicken: Once cooked, shred the chicken breasts inside the slow cooker and gently stir in the sour cream to create a creamy filling base for the pot pie.
- Bake the biscuits: While the chicken mixture finishes cooking or after the slow cooking is done, bake the refrigerated Grands biscuits according to the package instructions until they are golden brown and flaky.
- Assemble and serve: Serve generous spoonfuls of the creamy chicken and vegetable filling topped with the warm, freshly baked biscuits for a comforting meal.
Notes
- For a thicker filling, you can mash some of the cooked potatoes before shredding the chicken.
- Feel free to use different frozen vegetables such as peas, carrots, or corn based on preference.
- To reduce sodium, use low-sodium cream of chicken soup if available.
- The biscuits can be substituted with homemade biscuit dough or puff pastry if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
