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–+ servings
Slow Cooker Chicken Pot Pie

Comforting Slow Cooker Chicken Pot Pie for Easy Family Dinners

This Slow Cooker Chicken Pot Pie combines juicy chicken, vibrant veggies, and creamy richness for a comforting dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound boneless, skinless chicken breasts Can substitute with turkey breast.
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder Can be swapped with fresh minced garlic.
  • 1 teaspoon salt Adjust based on dietary needs.
  • 0.5 teaspoon cracked black pepper Omit if desired.
  • 1 teaspoon smoked paprika Can replace with regular paprika.
  • 1 medium yellow onion Can substitute with shallots.
  • 16 ounces frozen mixed vegetables Can substitute with fresh favorites.
  • 10.5 ounces condensed cream of chicken soup Gluten-free versions available.
  • 10.5 ounces condensed cream of celery soup Can swap with additional cream of chicken soup.
  • 1 cup chicken broth Low-sodium options work well.
  • 0.5 cup heavy cream Full-fat coconut milk is a great dairy-free option.
For the Biscuits
  • 1 can refrigerated biscuits Homemade biscuits or puff pastry can be used.

Equipment

  • slow cooker

Method
 

Step‑by‑Step Instructions
  1. Start by gathering all your ingredients for the Slow Cooker Chicken Pot Pie. Dice one yellow onion and have your boneless, skinless chicken breasts ready. If you prefer using fresh vegetables, wash and chop them into bite-sized pieces.
  2. In your slow cooker, layer the chicken breasts at the bottom. Next, add the diced onion and the frozen mixed vegetables. Pour in the two cans of condensed soups, followed by the chicken broth. Season with garlic powder, dried oregano, salt, cracked black pepper, and smoked paprika. Mix gently to combine.
  3. Cover your slow cooker and set it to cook on high for 3-4 hours or low for 5-7 hours.
  4. Once cooked, remove the chicken breasts from the slow cooker and shred them into bite-sized pieces. Return the shredded chicken to the pot.
  5. Stir in the heavy cream to create a luxurious texture.
  6. Preheat your oven according to the package instructions for the refrigerated biscuits. Bake them until golden brown, usually around 10-15 minutes.
  7. Ladle the warm, creamy filling into bowls. Top with the freshly baked biscuits.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

This dish gets even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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