Description of this recipe: This is a hearty, comforting, and incredibly easy chicken pot pie recipe made entirely in your slow cooker, with the final touch of warm, golden biscuits baked separately for the perfect pot pie experience. It’s a simple, satisfying meal that requires minimal effort, perfect for busy weeknights or cozy weekends.
Why you will love this recipe:
- Unbelievably Easy: Dump-and-go slow cooker convenience makes this recipe a lifesaver on busy days. No pre-cooking or browning required!
- Comfort Food at Its Finest: Rich, creamy sauce, tender shredded chicken, and a medley of vegetables create a warm and comforting dish that everyone will love.
- Customizable: Easily adaptable to your favorite vegetables or dietary needs.
- Minimal Clean-Up: The slow cooker does most of the work, leaving you with minimal dishes to wash.
- Perfect for Meal Prep: Make a big batch on the weekend and enjoy leftovers throughout the week.
Introduction
Chicken pot pie is a classic comfort food dish, conjuring up images of warmth, home, and hearty satisfaction. But let’s face it, traditional pot pie recipes can be time-consuming and require multiple steps. This easy slow cooker version delivers all the deliciousness of a traditional pot pie, but with a fraction of the effort. By using the slow cooker, we can achieve incredibly tender chicken and a rich, flavorful sauce without spending hours in the kitchen. The addition of store-bought biscuits as a topping makes this recipe even simpler and faster to prepare. This recipe is perfect for beginner cooks or anyone looking for a fuss-free weeknight meal. Get ready to enjoy a comforting and delicious chicken pot pie that’s both easy to make and guaranteed to please!
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 (such as peas, carrots, corn, and green beans)
- 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)
Preparation:
Step 1: Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. Ensure the chicken breasts are evenly distributed to promote even cooking. The slow cooker will gently cook the chicken to perfect tenderness, infusing it with the flavors of the herbs and spices.
Step 2: Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken breasts. Don’t be afraid to be generous with the seasoning! These spices will create a flavorful foundation for the entire pot pie. The smoked paprika adds a subtle smoky depth that enhances the overall taste.
Step 3: Add the diced yellow onion in an even layer over the seasoned chicken, then top with the frozen mixed vegetables. Ensure the vegetables are evenly distributed. Diced onion is crucial for that savory layer. Frozen mixed vegetables are a convenience powerhouse, ensuring consistent and colorful additions to this recipe. The frozen vegetables will cook perfectly in the slow cooker, retaining their texture and nutrients.
Step 4: In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until well combined. Ensure there are no lumps in the soup mixture. This creamy blend forms the base of the pot pie’s rich and comforting sauce. Whisking everything in advance allows for smooth integration. Adding chicken broth helps to thin the mixture to the perfect consistency, allowing the flavors to meld beautifully during the slow cooking process.
Step 5: Pour the soup mixture evenly over the ingredients in the slow cooker. Ensure that the chicken and vegetables are well coated in the soup mixture. This ensures the chicken will be wonderfully moist and flavorful when you shred it.
Step 6: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C). Cooking times may vary depending on your slow cooker. Use a meat thermometer to ensure the chicken is fully cooked. The slow cooking process allows the flavors to meld together beautifully, creating a rich and savory sauce.
Step 7: Remove the chicken from the slow cooker and shred it using two forks or meat claws. The chicken should be incredibly tender and easy to shred. Shredding the chicken distributes it evenly throughout the pot pie, ensuring every bite is full of flavor.
Step 8: Return the shredded chicken to the slow cooker and add the heavy cream. Stir gently to combine, ensuring the cream is evenly distributed. The heavy cream adds richness and a luxurious texture to the sauce. Turning the slow cooker to warm will keep the pot pie at the perfect serving temperature while the biscuits bake.
Step 9: Bake the biscuits according to the package directions. Follow the instructions on the biscuit package for best results. Baking the biscuits separately ensures they are perfectly golden and flaky.
Step 10: Serve the chicken pot pie warm with freshly baked biscuits. Place the biscuits on top of the pot pie or serve them on the side for dipping. This combination of creamy chicken pot pie and warm, flaky biscuits is the ultimate comfort food experience.
COOKING Rating:
- Ease of Preparation: Very Easy
- Taste: Excellent
- Overall: Highly Recommended
Serving Suggestions:
- Serve the chicken pot pie in individual bowls, topped with a warm biscuit.
- Offer a side salad for a lighter meal.
- Garnish with fresh parsley for added color and freshness.
Tips:
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the slow cooker during the last 30 minutes of cooking.
- Add different vegetables such as potatoes, mushrooms, or celery for added flavor and texture.
- Use bone-in, skin-on chicken thighs for a richer flavor.
- If you don’t have heavy cream, you can substitute half-and-half or milk.
- For a healthier option, use low-fat cream of chicken soup and skim milk.
- If you want to use homemade biscuits, prepare them while the chicken is cooking in the slow cooker.
- To make ahead, prepare the chicken pot pie filling in the slow cooker, let it cool, and refrigerate it overnight. Reheat in the slow cooker or on the stovetop before serving with freshly baked biscuits.
Prep Time:
15 minutes
Cook Time:
3-4 hours on high or 5-7 hours on low
Total Time:
Approximately 3 hours 15 minutes to 7 hours 15 minutes
Nutritional Information (per serving, estimated):
- Calories: 550-650 (depending on biscuit size and ingredients)
- Protein: 35-45 grams
- Sodium: 800-1000 mg (depending on soup and biscuit brands)
Conclusion
This Easy Slow Cooker Chicken Pot Pie is a fantastic way to enjoy a classic comfort food dish without spending hours in the kitchen. The slow cooker does all the hard work, resulting in tender chicken, flavorful vegetables, and a rich, creamy sauce. The addition of store-bought biscuits makes this recipe incredibly convenient and perfect for busy weeknights. Whether you’re a beginner cook or a seasoned pro, this recipe is sure to become a family favorite. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a warm and comforting meal that will satisfy your cravings and leave you feeling happy and content.
Questions and Answers:
Q1: Can I use different vegetables in this recipe?
A: Absolutely! One of the great things about this recipe is its versatility. Feel free to substitute or add any vegetables you enjoy. Some great options include diced potatoes, sliced mushrooms, chopped celery, or even fresh spinach. Just be mindful of the cooking time for harder vegetables like potatoes; you might want to dice them smaller to ensure they cook through properly in the slow cooker. Also, you may need to adjust the level of broth depending on the liquid the vegetables create.
Q2: Can I use homemade biscuits instead of store-bought?
A: Definitely! If you prefer homemade biscuits, go right ahead. You can use your favorite biscuit recipe or find one online. Just be sure to bake them according to the recipe instructions and have them ready when the chicken pot pie filling is done in the slow cooker. Homemade biscuits can add an extra layer of flavor and satisfaction to this already delicious dish.
Q3: What if I don’t have cream of chicken or cream of celery soup?
A: While cream of chicken and cream of celery soup provide a specific flavor profile, you can substitute them with other condensed cream soups. Cream of mushroom soup is a great alternative that adds a savory umami flavor. You can also use a combination of cream of mushroom and cream of vegetable soup. Just be sure to adjust the seasonings accordingly to your taste preferences.
Q4: Can I make this recipe ahead of time and freeze it?
A: Yes, you can definitely make the chicken pot pie filling ahead of time and freeze it. Allow the filling to cool completely before transferring it to a freezer-safe container or bag. When you’re ready to serve, thaw the filling overnight in the refrigerator and then reheat it in the slow cooker or on the stovetop. Then bake your biscuits as directed. This is a great way to meal prep and have a comforting meal ready to go whenever you need it. It is not recommended that you freeze canned biscuits, as the texture will change significantly.
Q5: How can I make this recipe healthier?
A: There are several ways to lighten up this recipe without sacrificing flavor. You can use low-fat or fat-free cream of chicken and cream of celery soup, substitute half-and-half or skim milk for the heavy cream, and load up on extra vegetables. You can also use whole-wheat biscuits for added fiber. By making these simple swaps, you can enjoy a healthier version of this classic comfort food. You can also consider adding sweet potato, for the benefits of the color and nutrients.
