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Easy Slow Cooker Chicken Pot Pie

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (low) or 3-4 hours (high), plus 1 hour for biscuits
  • Total Time: 7-8 hours
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Description

This Easy Slow Cooker Chicken Pot Pie is a comforting, hands-off meal with tender chicken, mixed vegetables, and creamy sauce, all cooked to perfection in the slow cooker. Topped with flaky biscuit dough, this is a no-fuss version of the classic pot pie that your family will love.


Ingredients

Units Scale
  • :
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
  • 1 medium onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon soy sauce (optional)
  • Salt and pepper, to taste
  • 1 can (16 oz) refrigerated biscuit dough (like Pillsbury Grands)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  • :
  • Prepare the chicken: Place the chicken breasts or thighs at the bottom of the slow cooker. Season with garlic powder, onion powder, thyme, salt, and pepper.
  • Add the vegetables and sauce: Top the chicken with frozen mixed vegetables and diced onion. In a separate bowl, combine the cream of chicken soup, chicken broth, heavy cream, and soy sauce (if using). Pour this mixture over the chicken and vegetables in the slow cooker.
  • Cook the filling: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
  • Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything to combine.
  • Add the biscuits: Cut the biscuit dough into quarters and place the pieces on top of the chicken mixture in the slow cooker. Cover and cook on high for 1 hour or until the biscuits are fully cooked and golden brown.
  • Serve: Garnish with fresh parsley, if desired, and serve the chicken pot pie hot.

Notes

  • :
  • If you prefer a thinner sauce, add a bit more chicken broth or cream.
  • You can substitute the biscuit dough with puff pastry if you prefer a flakier crust.
  • For added flavor, try adding a pinch of garlic powder or onion powder to the biscuit dough before placing it on top.

Nutrition

  • Calories: 400
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 55mg