Easy Slow Cooker Chicken Pot Pie (Print Version)
Chicken, veggies, and a creamy, savory sauce slow-cooked and topped with golden biscuits for an easy comfort meal.
# Ingredients:
01 -
4 boneless, skinless chicken breasts (about 2 ½ pounds)
02 -
2 teaspoons dried oregano
03 -
1 1/2 teaspoons garlic powder
04 -
1 1/2 teaspoons salt
05 -
1 teaspoon cracked black pepper
06 -
1/2 teaspoon smoked paprika
07 -
1 large yellow onion, diced
08 -
3 cups frozen mixed vegetables
09 -
1 (10.5 ounce) can of condensed cream of chicken soup
10 -
1 (10.5 ounce) can of condensed cream of celery soup
11 -
1/2 cup chicken broth
12 -
1/2 cup heavy cream
13 -
1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
# Directions:
01 -
Place the chicken breast in the bottom of a 5-quart or larger slow cooker. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken. Add the diced onion in an even layer, then top with the frozen mixed vegetables.
02 -
In a medium mixing bowl, whisk the condensed cream of chicken soup, cream of celery soup, and chicken broth until combined.
03 -
Pour the soup mixture over the ingredients in the slow cooker. Cover and cook on high for 3-4 hours or low for 5-7 hours, or until the chicken reaches an internal temperature of 165°F.
04 -
Remove the chicken from the slow cooker and shred it using two forks or meat claws.
05 -
Return the shredded chicken to the slow cooker and add the heavy cream. Stir to combine, and set the slow cooker to warm while the biscuits bake.
06 -
Bake the biscuits according to the package directions.
07 -
Serve the chicken pot pie warm with freshly baked biscuits.
# Notes:
01 -
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Keep biscuits in a separate container at room temperature.
02 -
Leftovers can be frozen for up to three months in an airtight container. Fully cool the dish before freezing to avoid excess moisture upon thawing. Thaw in the refrigerator before reheating.