Lu-Ann Simon October 10, 2025

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Slow Cooker Chicken Pot Pie

Name: Slow Cooker Chicken Pot Pie
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 ½ pounds); 2 teaspoons dried oregano; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons salt; 1 teaspoon cracked black pepper; 1/2 teaspoon smoked paprika; 1 large yellow onion, diced; 3 cups frozen mixed vegetables; 1 (10.5 ounce) can of condensed cream of chicken soup; 1 (10.5 ounce) can of condensed cream of celery soup; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

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As the days grow shorter and the air becomes crisp, there’s nothing quite like the comfort of a home-cooked meal to warm your soul. Imagine coming home to the delightful aroma of Slow Cooker Chicken Pot Pie wafting through your kitchen, a cozy embrace of spices, tender chicken, and hearty vegetables. This dish is the epitome of comfort food, perfect for chilly evenings, family gatherings, or casual get-togethers. It not only nourishes the body but also brings a sense of warmth and togetherness to the dining table.

Reasons to Cherish Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie recipe is a beloved classic for a number of reasons. First and foremost, the slow cooker takes care of the cooking while you go about your day, allowing you to return to a deliciously prepared meal without the fuss. The layers of flavors develop beautifully over the hours, ensuring that each bite is packed with comforting goodness.

Here are a few highlights that make this dish irresistible:

Effortlessly delicious thanks to slow cooking
Packed with tender chicken and colorful vegetables
Perfectly creamy with a satisfying biscuit topping
Ideal for family dinners or gatherings with friends
Great for meal prep and leftovers

Gather These Ingredients

To create your Slow Cooker Chicken Pot Pie, you’ll need a few essential ingredients. These components contribute not just to the flavor but also to the comforting essence of the dish. Here’s what you need:

4 boneless, skinless chicken breasts (about 2 ½ pounds)
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1 large yellow onion, diced
3 cups frozen mixed vegetables
1 (10.5 ounce) can of condensed cream of chicken soup
1 (10.5 ounce) can of condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

Feel free to customize ingredients based on personal taste or dietary needs.

How to Cook Slow Cooker Chicken Pot Pie

Follow these simple steps to create a delicious Slow Cooker Chicken Pot Pie that will leave your kitchen smelling divine.

Begin by placing the chicken breasts at the bottom of a 5-quart or larger slow cooker. This creates a savory base for your dish.
Next, sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken to infuse it with flavor.
Add the diced onion in an even layer on top of the chicken, and follow with the frozen mixed vegetables, creating layers of freshness.
In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until everything is smoothly combined.
Pour the soup mixture over the ingredients in the slow cooker, ensuring it covers the chicken and vegetables.
Cover the slow cooker and cook on high for 3-4 hours or on low for 5-7 hours, until the chicken reaches an internal temperature of 165 degrees F. Your kitchen will soon be filled with an inviting aroma.
Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks or meat claws, savoring the tender texture.
Return the shredded chicken to the slow cooker and add the heavy cream, stirring gently to combine all the flavors. Turn the temperature to warm while you prepare the biscuits.
Finally, bake the biscuits according to the package directions. The golden biscuits will complement the creamy filling beautifully.
Serve the Chicken Pot Pie warm with the freshly baked biscuits on the side, inviting everyone to dig in with joy.

Prep ~ 20 minutes, Cook ~ 5-7 hours, Total ~ 5-7 hours and 20 minutes, Servings ~ 8, Kcal ~ 400-500 per serving.

Make-Ahead and Prep Tips

If you’d like to get a head start on this comforting dish, consider prepping the ingredients in advance. Chop the onions and store them in the fridge, or season the chicken and place it in a resealable bag with the spices. You can combine the soup and broth and keep it refrigerated until you’re ready to cook. When it’s time to finish your Slow Cooker Chicken Pot Pie, simply layer everything in the slow cooker and set it up to cook.

How to Store Leftovers

To keep your Slow Cooker Chicken Pot Pie fresh, store any leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze portions in freezer-safe containers for up to 2-3 months. When it’s time to enjoy the leftovers, gently reheat in the microwave or on the stove over low heat, adding a splash of broth or cream to restore moisture.

What Pairs Well with Slow Cooker Chicken Pot Pie

When serving this comforting dish, consider these delightful pairings:

Crisp green salad for a refreshing contrast
Buttery mashed potatoes for an extra filling side
Roasted Brussels sprouts add a touch of sweetness
Baked sweet potatoes for a nutritious complement
A glass of crisp white wine enhances the cozy experience
Steamed green beans for a pop of color and nutrition

Flavor Twists and Substitutions

This Slow Cooker Chicken Pot Pie can easily be adapted to suit your preferences. Here are some variations to consider:

Swap the chicken for turkey if you have leftovers from a holiday meal.
Use fresh vegetables like carrots or peas for added texture and flavor.
Replace the heavy cream with half-and-half for a lighter version.
Add herbs like thyme or rosemary for an aromatic twist.
For a spicy kick, toss in a pinch of cayenne pepper.
Experiment with different types of biscuits or even a homemade pie crust on top.
Incorporate potatoes to create a heartier version.
Use low-sodium soups and broth for a healthier alternative.

Cook’s Notes and Secrets

To ensure your Slow Cooker Chicken Pot Pie turns out perfectly, keep these tips in mind:

Plan cooking times according to your slow cooker’s wattage.
Let the chicken sit for a few minutes after shredding to retain juices.
Stir the mixture gently to avoid breaking up the tender chicken.
A thermometer will help ensure your chicken is cooked to perfection.
Consider adding a sprinkle of fresh parsley before serving for brightness.

Slow Cooker Chicken Pot Pie, FAQs

Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts, but you may need to adjust the cooking time. Ensure that the chicken reaches the proper internal temperature.
Is it possible to make this dish gluten-free?
Absolutely! Opt for gluten-free biscuits and gluten-free cream of soups to enjoy this dish without gluten.
Can I add more vegetables?
Definitely! Feel free to add your favorite vegetables, like corn, peas, or even mushrooms, to enhance the flavor and nutrition.
How do I prevent the biscuits from becoming soggy?
Bake the biscuits separately and serve them alongside the dish to maintain their fluffy texture.
Can I use leftovers to make a different dish?
Yes! Shredded chicken and veggies can be repurposed into soups, casseroles, or even sandwiches for another delightful meal.

Final Thoughts

Slow Cooker Chicken Pot Pie is more than just a meal; it’s a warm hug on a plate, a gathering of flavors that inspires comfort and connection. Whether enjoyed on a quiet evening at home or shared with loved ones, this dish brings joy with every bite. With its straightforward preparation and delicious results, you’ll find yourself returning to this recipe again and again. So gather your ingredients, fire up that slow cooker, and treat yourself to this heartwarming dish soon!

Slow Cooker Chicken Pot Pie

Author: lu-ann
Total Time: 440 minutes
Yield: 8 servings 1x
Diet: Gluten Free (with substitutions)

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Description

A comforting Slow Cooker Chicken Pot Pie filled with tender chicken, hearty vegetables, and a creamy sauce, topped with fluffy biscuits.

Instructions

Place the chicken breasts at the bottom of a slow cooker.
Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika over the chicken.
Add the diced onion on top of the chicken, followed by the frozen mixed vegetables.
In a bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth.
Pour the soup mixture over the chicken and vegetables.
Cover and cook on high for 3-4 hours or on low for 5-7 hours, until chicken reaches 165°F.
Remove and shred the chicken, then return it to the slow cooker and add the heavy cream.
Stir gently and turn the temperature to warm.
Bake the biscuits according to package directions and serve warm with the pot pie.