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Slow Cooker Chicken Pot Pie Recipe

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4 from 1 review

This Slow Cooker Chicken Pot Pie is a comforting and easy-to-make dish featuring tender chicken, hearty vegetables, and creamy sauce slow-cooked to perfection. Served with flaky buttery biscuits, it's a delicious one-pot meal perfect for busy days.

  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Vegetables

  • 4 boneless skinless chicken breasts
  • 5 gold potatoes, peeled and cubed (about 2 cups)
  • 1 medium onion, chopped
  • 4 stalks celery, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 ounce bag frozen mixed vegetables

Liquids and Cream

  • 2 ounce cans cream of chicken soup (10.5 oz each)
  • 1 cup chicken broth
  • 1/2 cup heavy cream or whole milk

Baking and Garnish

  • 16.3 ounce Grands Southern Homestyle Butter Tastin’ biscuits, for serving
  • Fresh parsley, for garnish (optional)

Instructions

  1. Prepare the slow cooker: Place the chicken breasts in an even layer inside a 6-7 quart slow cooker to ensure even cooking.
  2. Add vegetables and seasonings: Evenly top the chicken with the cubed potatoes, chopped onion, celery, minced garlic, dried thyme, salt, and pepper. Pour in the cream of chicken soup, chicken broth, and heavy cream over the mixture.
  3. Cook the mixture: Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing flavors to meld and chicken to become tender.
  4. Prepare biscuits: During the last hour of cooking, preheat the oven and bake the biscuits according to package instructions so they will be fresh and warm at serving time.
  5. Shred chicken and add vegetables: Once the biscuits are baking, carefully remove the chicken breasts from the slow cooker and place on a chopping board. Cut into bite-sized cubes or shred with a fork. Return the chicken to the slow cooker, add frozen mixed vegetables, and stir to combine. Cover and continue cooking until the vegetables are heated through.
  6. Serve: Garnish the pot pie with freshly chopped parsley if desired. Ladle the hot chicken mixture into bowls and serve alongside freshly baked buttery biscuits for a hearty meal.

Notes

  • Substitute heavy cream with whole milk for a lighter option.
  • Use fresh vegetables if preferred, but frozen mixed vegetables save time.
  • Chicken can be shredded or cubed based on texture preference.
  • Biscuit brand and type can be swapped depending on availability.
  • Adjust seasonings to taste, especially salt and pepper.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 10 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://avascooking.com/slow-cooker-chicken-pot-pie-recipe/