Comforting Slow Cooker Chicken Pot Pie That’s Pure Bliss
Comfort food often evokes warm memories and a sense of home. One dish that perfectly embodies this sentiment is Chicken Pot Pie, and when you cook it in a slow cooker, you take all that comforting goodness to another level. This Comforting Slow Cooker Chicken Pot Pie is not only easy to make, but it also fills your home with delightful aromas as it simmers throughout the day. The combination of tender chicken, savory veggies, and a creamy sauce topped with flaky biscuits will have everyone coming back for seconds.
Why Make This Recipe
There are countless reasons to whip up this delicious chicken pot pie in your slow cooker. First, it’s an incredibly simple recipe that requires minimal preparation and effort. Just toss the ingredients into your slow cooker, turn it on, and let it work its magic while you go about your day.
Additionally, using a slow cooker allows the flavors to meld beautifully, resulting in a rich and creamy filling that is both hearty and satisfying. Plus, this recipe utilizes basic ingredients that you might already have at home. It’s a perfect way to use leftover chicken or vegetables, making it both economical and waste-reducing.
This chicken pot pie is also highly customizable, letting you adjust the flavors and ingredients to fit your family’s taste preferences. With the gentle, slow cooking process, the meats become tender and the vegetables retain their brightness, creating an inviting dish that everyone will love.
How to Make Comforting Slow Cooker Chicken Pot Pie
Making this chicken pot pie is a breeze, and here’s how to do it step by step:
Ingredients:
- 1 lb chicken breast (boneless and skinless)
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1/2 tsp paprika
- 1 medium onion (diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 package biscuits (for topping)
Directions:
- Prepare the Chicken: Start by placing the chicken breasts at the bottom of your 5-quart slow cooker. This will be the base of your dish.
- Season the Chicken: Sprinkle the dried oregano, garlic powder, salt, black pepper, and paprika over the chicken. This seasoning will infuse your chicken with wonderful flavors.
- Add the Vegetables: Scatter the diced onion evenly over the chicken, followed by the frozen mixed vegetables. Choose your favorite blend; peas, carrots, and corn work wonderfully.
- Mix the Sauces: In a medium bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth. Stir this mixture until it is smooth and well blended. This creamy mixture is what makes the pot pie filling rich and luscious.
- Combine in the Slow Cooker: Gently drizzle the soup mixture over the ingredients layered in your slow cooker, making sure everything is well-coated.
- Slow Cook: Place the lid on your slow cooker and set it to cook on high for 3-4 hours, or on low for 5-7 hours. Your chicken should reach an internal temperature of 165°F when it’s done.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker. Shred it using two forks, which will make it easier to mix back into the filling.
- Add Cream: Return the shredded chicken to the slow cooker, stir in the heavy cream for that added richness, and set it to warm.
- Prepare the Biscuits: While the filling is warming, bake the biscuits according to the package directions. They will be golden and flaky, the perfect topping for your pot pie.
- Serve Up: Ladle the warm chicken pot pie filling into bowls and top each serving with a flaky biscuit for that ultimate comfort food experience.
How to Serve Comforting Slow Cooker Chicken Pot Pie
This chicken pot pie is best enjoyed hot and fresh out of the slow cooker. Serve it in bowls, generously ladled with the creamy filling and topped with a flaky biscuit. You might also consider serving it with a side salad for a bit of freshness. The rich flavors and textures will be filling enough, ensuring you don’t need much else on the side.
For a more hearty meal, pair it with mashed potatoes or rice. This way, you can soak up every last bit of the delicious gravy.
How to Store Comforting Slow Cooker Chicken Pot Pie
If you find yourself with leftovers (which is often the case since it can make quite a bit), store them in an airtight container in the refrigerator. It will keep well for about 3-4 days. When reheating, be sure to warm it gently on the stove or in the microwave until it’s heated thoroughly.
If you’re looking to save some for later, the chicken pot pie filling (without the biscuits) can also be frozen. Just make sure to let it cool completely before transferring it to a freezer-safe container. It should last for about 2-3 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove or in the slow cooker.
Tips to Make Comforting Slow Cooker Chicken Pot Pie
- Use Pre-Cooked Chicken: If you’re short on time, you can use leftover rotisserie chicken or pre-cooked chicken to save cooking time.
- Fresh Vegetables: If you prefer, you can use fresh vegetables instead of frozen. Just make sure to chop them into small pieces for even cooking.
- Adjust the Spices: Feel free to adjust the seasoning according to your taste. If you love more flavor, add in some fresh herbs like thyme or rosemary.
- Gravy Thickness: If you want a thicker gravy, you can add a cornstarch slurry (mix cornstarch with a little water) at the end of the cooking process and let it simmer for a few more minutes.
Variation
- Different Proteins: While this recipe calls for chicken, you can easily substitute turkey or even tofu for a vegetarian twist. Just be sure to adjust the cooking time as needed.
- Different Biscuits: Instead of regular biscuits, consider using garlic or cheddar biscuits for a fun twist on flavor.
- Gluten-Free Option: You can make this recipe gluten-free by using gluten-free biscuits and ensuring that the soup and broth are certified gluten-free.
FAQs
1. Can I use fresh vegetables instead of frozen? Yes, you can use fresh vegetables! Just chop them into small pieces and add them to the slow cooker. Fresh vegetables may cook a little faster, so be mindful of the cooking time.
2. How do I know when the chicken is cooked? Chicken should reach an internal temperature of 165°F to be considered safe. You can use a meat thermometer to check this.
3. Can I make this ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just add the biscuits on the day you’re ready to serve.
4. How long does this dish keep in the fridge? Leftovers will keep well for about 3-4 days in the refrigerator.
5. Can I freeze the chicken pot pie? Yes! If you want to freeze it, do so without the biscuits. It can be stored in the freezer for 2-3 months. Just thaw before reheating.
This Comforting Slow Cooker Chicken Pot Pie is a great recipe that is not only easy to make but also brings joy to the dinner table. It’s the perfect solution for busy evenings or cold nights, and who wouldn’t want a bowl of pure bliss? Enjoy!
Print
Comforting Slow Cooker Chicken Pot Pie
- Total Time: 225 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This slow cooker chicken pot pie is creamy, hearty, and easy to make. Filled with tender chicken, savory veggies, and topped with flaky biscuits, it’s the ultimate comfort food.
Ingredients
- 1 lb chicken breast (boneless and skinless)
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1/2 tsp paprika
- 1 medium onion (diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 package biscuits (for topping)
Instructions
- Prepare the chicken: Start by placing the chicken breasts at the bottom of your 5-quart slow cooker.
- Season the chicken: Sprinkle the dried oregano, garlic powder, salt, black pepper, and paprika over the chicken.
- Add the vegetables: Scatter the diced onion and frozen mixed vegetables over the chicken.
- Mix the sauces: In a medium bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth, stirring until smooth.
- Combine in the slow cooker: Drizzle the soup mixture over the ingredients in the slow cooker.
- Slow cook: Place the lid on and cook on high for 3-4 hours or on low for 5-7 hours.
- Shred the chicken: Remove cooked chicken and shred with forks.
- Add cream: Return shredded chicken to the slow cooker and stir in heavy cream.
- Prepare the biscuits: Bake according to package directions.
- Serve up: Ladle the filling into bowls and top with biscuits.
Notes
For a thicker gravy, add a cornstarch slurry at the end of cooking. Use pre-cooked chicken for a faster option.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, slow cooker, comfort food, easy recipes, winter meals