The comforting aroma of a simmering meal can transform the mood of any evening, and that’s exactly what this Easy Slow Cooker Chicken Pot Pie does. Picture this: tender pieces of chicken nestled among vibrant vegetables, all enveloped in a luscious, creamy sauce. Topped off with warm, buttery biscuits, this dish is like a hug in a bowl, perfect for those busy weeknights when you crave something hearty but don’t want to spend hours in the kitchen.
This recipe isn’t just a feast for the taste buds; it’s also incredibly customizable. Whether you prefer the rich flavor of chicken thighs or need a vegetarian twist, this pot pie effortlessly adapts to your culinary desires. Join me as we dive into this delicious and family-friendly recipe that promises to bring everyone to the table with smiles and full bellies!
Why is Easy Slow Cooker Chicken Pot Pie a Must-Try?
Effortless cooking: Just toss all the ingredients in the slow cooker; let it do the work for you!
Family-friendly: Sure to please both kids and adults, making dinner time a joy.
Customizable options: You’re in control! Swap chicken for vegetables or choose your favorite biscuit type.
Hearty and satisfying: The rich, creamy filling and flaky biscuits create a comforting meal that warms the soul.
Wonderful leftovers: This dish tastes even better the next day, making it perfect for meal prep!
Easy Slow Cooker Chicken Pot Pie Ingredients
For the Filling
• Boneless, skinless chicken breasts – about 2 ½ pounds for a delicious, protein-rich base. Substitution: Chicken thighs can provide a richer taste.
• Dried oregano – 2 teaspoons to add that aromatic flavor. Substitute with thyme for a different herbal note.
• Garlic powder – 1 ½ teaspoons enhances the savory notes; fresh garlic is great too, just adjust the amount to taste.
• Salt – 1 ½ teaspoons is essential for flavor; feel free to adjust based on your dietary needs.
• Cracked black pepper – 1 teaspoon adds a mild heat; white pepper is a good substitute for a gentler kick.
• Smoked paprika – ½ teaspoon offers a subtle smokiness; regular paprika can be swapped in if needed.
• Large yellow onion – 1, diced, for sweetness and depth; consider shallots or leeks for an alternative flavor.
• Frozen mixed vegetables – 3 cups provide convenience and variety; fresh vegetables like peas or carrots work too!
• Condensed cream of chicken soup – 1 can (10.5 ounces) for a creamy sauce base; cream of mushroom is a suitable alternative.
• Condensed cream of celery soup – 1 can (10.5 ounces) adds creaminess; can be replaced with more cream of chicken soup.
• Chicken broth – ½ cup provides moisture and flavor; for a vegetarian option, use vegetable broth instead.
• Heavy cream – ½ cup contributes richness; substitute with sour cream for a lighter version if desired.
For the Topping
• Grands or jumbo biscuits – 1 can (16.3 ounces, 8 count) adds a comforting touch on top; homemade biscuits offer a personalized flair!
How to Make Easy Slow Cooker Chicken Pot Pie
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Layer the Chicken: Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will be the hearty base for your pot pie.
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Sprinkle the Spices: Next, sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken. This blend will infuse the dish with aromatic flavors as it cooks.
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Add the Vegetables: Now, top your seasoned chicken with the diced onion and frozen mixed vegetables. Feel free to mix and match your favorite veggies for an extra burst of color and taste!
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Mix the Sauces: In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth. Pour this creamy mixture over the chicken and vegetables in the slow cooker.
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Slow Cook: Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours, until the chicken reaches an internal temperature of 165°F and becomes tender enough to shred easily.
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Shred the Chicken: Once cooking is complete, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot along with the heavy cream, stirring to combine. Switch the slow cooker to warm.
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Bake the Biscuits: Prepare the biscuits according to the package directions. Serve them warm on top of the chicken pot pie filling for the perfect finishing touch!
Optional: Garnish with fresh herbs like parsley for added flavor and a pop of color.
Exact quantities are listed in the recipe card below.
Easy Slow Cooker Chicken Pot Pie Variations
Enjoy crafting your own unique version of this beloved comfort dish, adding your personal touch to every bite.
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Chicken Thighs: Swap out breasts for thighs for a richer flavor and tender, juicy texture that delights the palate.
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Vegetarian Twist: Omit the chicken and double the mixed vegetables! Add chickpeas or tofu for protein while keeping it hearty. This vibrant version bursts with color and taste.
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Herb Infusion: Use fresh herbs like thyme or rosemary instead of dried oregano for an aromatic layer that brightens the dish beautifully.
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Biscuit Alternatives: Experiment with herb-infused homemade biscuits or cheese-topped versions for that extra comforting bite. The aroma of fresh biscuits baking will fill your kitchen!
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Creamy Mushroom Addition: Stir in sautéed mushrooms after shredding the chicken for an earthy depth that enhances the creaminess of your pot pie.
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Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños in with the veggies for a zesty, warm addition that ignites the taste buds!
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Noodle Delight: Incorporate cooked egg noodles toward the end of cooking for a unique, filling twist that complements the creamy sauce.
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Grain Substitute: Use cooked quinoa or rice instead of biscuits on top for a gluten-free option that still holds the essence of comfort food. Packed with nutrients, it’ll keep you satisfied!
How to Store and Freeze Easy Slow Cooker Chicken Pot Pie
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Separate the biscuits to prevent them from becoming soggy.
Freezer: To freeze, transfer cooled pot pie filling into freezer-safe containers; it can be stored for up to 3 months. Biscuits should be frozen separately.
Reheating: Thaw overnight in the fridge before reheating. Warm the chicken pot pie filling in a saucepan over medium heat, and re-bake the biscuits as per package instructions for best results.
Make-Ahead Tip: Prepare the filling in advance and refrigerate for up to 2 days. Just add the biscuits right before serving to keep them fresh!
What to Serve with Easy Slow Cooker Chicken Pot Pie?
With the delightful aroma of chicken pot pie floating through your home, it’s time to think about what to complement this hearty dish.
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Fresh Garden Salad: A light salad with mixed greens and a vinaigrette brightens the meal, adding freshness to the rich pot pie.
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Garlic Bread: Warm, buttery garlic bread adds a crunchy texture alongside the creamy pot pie, perfect for scooping up every last bite.
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Steamed Green Beans: Crisp-tender green beans bring a vibrant color to your plate, balancing the creamy filling with a satisfying crunch.
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Roasted Brussels Sprouts: These slightly sweet and nutty sprouts provide a hearty side to lean on, elevating your dinner experience.
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Coleslaw: A crunchy, tangy coleslaw acts as a fresh contrast to the warm and creamy flavors of the pot pie.
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Cranberry Sauce: A dollop of tangy cranberry sauce offers a sweet contrast that compliments the savory chicken and vegetables beautifully.
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Apple Pie: After all that comfort, end the meal with a slice of warm apple pie, bringing the entire dinner full circle with nostalgia and sweetness.
Make Ahead Options
These Easy Slow Cooker Chicken Pot Pies are a lifesaver for busy cooks looking to minimize evening stress! You can prepare the filling up to 24 hours in advance by layering the chicken, spices, onions, and frozen vegetables in your slow cooker, then covering it tightly and refrigerating. The creamy soup and broth mixture can also be whisked together and stored separately, ensuring freshness. When you’re ready to enjoy your meal, simply pour the sauce over the chicken and veggies, cook on low for 5-7 hours, then shred the chicken and stir in the heavy cream for that creamy indulgence. With this approach, you’ll savor a comforting dish that’s just as delicious as if you made it fresh!
Expert Tips for Easy Slow Cooker Chicken Pot Pie
• Texture Control: Adjust the chicken broth for thickness—reduce it for a thicker filling or add a cornstarch slurry during cooking.
• Creaminess Boost: Enhance richness by stirring in heavy cream after shredding the chicken, allowing it to warm on the “keep warm” setting.
• Cooking Time Watch: Monitor cooking times since they can vary between slow cooker brands; check chicken doneness a bit earlier if needed.
• Custom Herb Choices: Don’t hesitate to swap in your favorite herbs—fresh thyme or rosemary can elevate the flavor of your Easy Slow Cooker Chicken Pot Pie!
• Leftover Magic: This dish makes fabulous leftovers; feel free to double the recipe for meal prep and warm up the next day for an easy dinner!
Easy Slow Cooker Chicken Pot Pie Recipe FAQs
What type of chicken should I use?
I recommend using boneless, skinless chicken breasts for a lean option, but boneless, skinless chicken thighs are also a fantastic choice if you prefer richer flavor and tenderness.
How should I store leftovers?
Store any leftovers in an airtight container and keep in the fridge for up to 3 days. To prevent your biscuits from getting soggy, store them separately and add fresh ones when you reheat your pot pie.
Can I freeze the chicken pot pie filling?
Absolutely! To freeze, let the filling cool completely, then transfer it to freezer-safe containers. You can store it for up to 3 months. Make sure to freeze the biscuits separately. When you’re ready to enjoy, thaw the filling in the fridge overnight.
What if the chicken isn’t shredding easily?
If the chicken isn’t shredding easily, it may need more cooking time. Ensure the internal temperature reaches 165°F for perfect tenderness. If you find it’s still tough, switch the slow cooker back on and let it cook for an additional 30 minutes to an hour, checking periodically.
Are there any dietary considerations I should keep in mind?
Of course! If you or a family member has allergies, you can easily make this dish gluten-free by using gluten-free biscuits and checking labels on your cream soups. For lower-fat options, you could substitute heavy cream with sour cream or greek yogurt.
What’s a good vegetarian alternative for this recipe?
You can omit the chicken altogether and increase the amount of frozen vegetables. You might also add tofu or cooked chickpeas for protein. Just ensure to replace the chicken broth with vegetable broth for a completely vegetarian dish.
Easy Slow Cooker Chicken Pot Pie Recipe FAQs
Easy Slow Cooker Chicken Pot Pie for Cozy Nights In
Ingredients
Equipment
Method
- Layer the Chicken: Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Sprinkle the Spices: Next, sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken.
- Add the Vegetables: Now, top your seasoned chicken with the diced onion and frozen mixed vegetables.
- Mix the Sauces: In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth. Pour this over the chicken and vegetables.
- Slow Cook: Cover and cook on high for 3-4 hours or low for 5-7 hours.
- Shred the Chicken: Once cooking is complete, remove the chicken, shred it using two forks, and return it to the pot along with the heavy cream.
- Bake the Biscuits: Prepare the biscuits according to the package directions and serve them warm on top of the chicken pot pie filling.