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
Scale
- 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