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–+ servings
Easy Slow Cooker Chicken Pot Pie

Cozy Up with Easy Slow Cooker Chicken Pot Pie Tonight

Enjoy a comforting Easy Slow Cooker Chicken Pot Pie, perfect for busy weeknights and family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2.5 lbs Boneless, Skinless Chicken Breasts Main protein source; use chicken thighs for a richer flavor.
  • 2 tsp Dried Oregano Adds a warm, herbal flavor; fresh oregano can brighten up the dish.
  • 1.5 tsp Garlic Powder Provides a savory base flavor; swap for fresh garlic for an extra kick.
  • 1.5 tsp Salt Enhances overall taste; reduce for a lower sodium option.
  • 1 tsp Cracked Black Pepper Adds warmth and a hint of spiciness; adjust to your preference.
  • 0.5 tsp Smoked Paprika Infuses a subtle smokiness; you can use regular paprika if preferred.
  • 1 Large Yellow Onion Offers sweetness and aromatic depth; shallots make a great substitute.
  • 3 cups Frozen Mixed Vegetables Adds color and nutrition; fresh vegetables can improve texture.
  • 1 can - 10.5 oz Condensed Cream of Chicken Soup Forms the creamy base; try mushroom or celery for a twist.
  • 1 can - 10.5 oz Condensed Cream of Celery Soup Deepens the flavor and creaminess; can be omitted for a lighter dish.
  • 0.5 cup Chicken Broth Ensures moisture and flavor; vegetable broth works for a vegetarian version.
  • 0.5 cup Heavy Cream Makes the filling wonderfully rich; substitute sour cream or whole milk for a lighter touch.
Topping
  • 1 can - 16.3 oz Grands or Jumbo Biscuits Topping for the pot pie; consider homemade biscuits for added deliciousness.

Equipment

  • Slow Cooker
  • Oven

Method
 

Preparation
  1. Prepare the chicken by placing the boneless, skinless breasts at the bottom of your slow cooker. Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika on the chicken, ensuring an even coating.
  2. Layer the diced yellow onion and frozen mixed vegetables on top of the seasoned chicken. Gently press down to nestle them into the chicken.
  3. In a bowl, mix the condensed chicken soup, condensed celery soup, and chicken broth until smooth. Pour this mixture evenly over the chicken and veggies.
  4. Cover the slow cooker and set it on high for 3 to 4 hours or low for 5 to 7 hours. Ensure the chicken reaches an internal temperature of 165°F.
  5. Once cooked, remove the chicken and shred it with forks. Return the shredded chicken to the slow cooker and mix well.
  6. Stir in the heavy cream and set the slow cooker to warm.
  7. Preheat your oven and bake the biscuits according to package directions until golden brown.
  8. Serve generous portions of the chicken pot pie topped with a flaky biscuit.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

This dish is just as good reheated for leftovers. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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