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

Scale

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)

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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.