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Slow Cooker Chicken Pot Pie

Comforting Slow Cooker Chicken Pot Pie for Busy Nights

This Slow Cooker Chicken Pot Pie is a comforting dish that transforms everyday ingredients into a family favorite.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2-3 pieces Boneless, Skinless Chicken Breasts or chicken thighs for richer flavor or tofu for vegetarian version.
  • 1 teaspoon Dried Oregano or Italian seasoning as a substitute.
  • 1 teaspoon Garlic Powder or fresh garlic in moderation.
  • 1 teaspoon Salt adjust based on broth and soup sodium levels.
  • 1 teaspoon Cracked Black Pepper white pepper can be used for a smoother taste.
  • 1 teaspoon Smoked Paprika substitute with regular paprika if preferred.
  • 1 large Yellow Onion or shallots for a milder flavor.
  • 2 cups Frozen Mixed Vegetables or fresh options like carrots, green beans, or peas.
  • 1 can Cream of Chicken Soup or cream of mushroom for a twist.
  • 1 can Cream of Celery Soup or broccoli soup as an alternative.
  • 1 cup Chicken Broth or vegetable broth for a vegetarian option.
  • ½ cup Heavy Cream or half-and-half for a lighter option.
For the Topping
  • 1 package Grands or Jumbo Biscuits homemade biscuits can be used for added flavor.

Equipment

  • 5-quart slow cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing 2 to 3 boneless, skinless chicken breasts at the bottom of your 5-quart slow cooker.
  2. Sprinkle dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken.
  3. Dice one large yellow onion and scatter it over the seasoned chicken, followed by the frozen mixed vegetables.
  4. In a separate bowl, combine one can each of cream of chicken soup, cream of celery soup, and about 1 cup of chicken broth.
  5. Pour the creamy soup mixture evenly over the chicken and vegetables in the slow cooker.
  6. Cover the slow cooker lid tightly and set it to cook on high for 3 to 4 hours or low for 5 to 7 hours.
  7. Once cooked, carefully remove the chicken, shred it into bite-sized pieces, and return it to the slow cooker.
  8. Stir in about ½ cup of heavy cream into the pot.
  9. Bake the Grands or jumbo biscuits according to package instructions, and serve alongside the pot pie.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

This recipe is customizable for dietary preferences and can easily be made vegetarian. Leftovers can be stored in airtight containers for up to 3 days in the fridge or 3 months in the freezer.

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