Easy Slow Cooker Chicken Pot Pie with Biscuit Topping

Think of the coziest, most comforting meal you know, like a classic chicken pot pie with a rich, creamy sauce and tender vegetables. Now, imagine getting that same soul-warming masterpiece on the table with only five minutes of prep work. That is the reality of this Slow Cooker Chicken Pot Pie. You let the slow cooker do all the heavy lifting while you go about your day. It is the ultimate weeknight lifesaver and, without a doubt, the easiest way to enjoy a homemade pot pie without the usual fuss.

Get ready to master the art of the deconstructed pot pie, a recipe so simple and delicious, it will become your new go-to for a comforting, effortless dinner.

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Why This Slow Cooker Pot Pie Will Be Your New Comfort Food Obsession

You are going to be completely amazed by how much rich, slow-simmered flavor you can get with such minimal effort. This dish is a true game-changer. Here’s why:

• Melt-in-Your-Mouth Shredded Chicken: The low-and-slow cooking process makes the chicken breasts unbelievably tender and juicy, shredding effortlessly with two forks.
• A Foolproof, Ultra-Creamy Sauce: Using condensed soups is the secret shortcut to a perfectly smooth, rich, and flavorful sauce that never fails.
• The Ultimate “Set It and Forget It” Meal: With a genuine 5-minute prep time, this is the perfect meal to throw together in the morning for a delicious, hot dinner that’s ready when you are.
• Packed with Veggies and Flavor: Loaded with a classic mix of vegetables and perfectly seasoned, this is a complete, balanced, and incredibly satisfying meal in one pot.
• Perfectly Topped with Fluffy Biscuits: Serving the creamy filling with a warm, golden, freshly baked biscuit on top is the perfect modern twist on a classic crust.

Recipe Snapshot

Your Shopping List for the Coziest Pot Pie

This impressive dinner comes together with a handful of simple, powerful pantry staples.

→ For the Creamy Filling

• 4 boneless, skinless chicken breasts → About 2 ½ pounds total.
• Spices: 2 tsp dried oregano, 1 ½ tsp garlic powder, 1 ½ tsp salt, 1 tsp cracked black pepper, ½ tsp smoked paprika for a warm, savory flavor base.
• 1 large yellow onion → Diced, for an aromatic foundation.
• 3 cups frozen mixed vegetables → A classic mix of peas, carrots, corn, and green beans is the perfect time-saver.
• 1 can each condensed cream of chicken & cream of celery soup → The secret to an ultra-creamy, foolproof sauce.
• ½ cup chicken broth → To thin the sauce to the perfect consistency.
• ½ cup heavy cream → Stirred in at the end for a final touch of richness.

→ For the Topping

• 1 (16.3 ounce) can of Grands or jumbo biscuits → The perfect, fluffy, golden-brown topping.

Let’s Get Cozy! Your Step-by-Step Slow Cooker Guide

Ready for the easiest, most comforting pot pie of your life? Let’s get that crockpot loaded up.

Part 1: The “Dump and Go” Slow Cook

1. Layer the Chicken and Spices: Place the chicken breasts in a single layer in the bottom of a 5-quart or larger slow cooker. Sprinkle the oregano, garlic powder, salt, pepper, and paprika evenly over the chicken.
2. Add the Veggies: Scatter the diced onion over the chicken in an even layer, followed by the frozen mixed vegetables.
3. Make the Sauce: In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until they are smooth and combined.
4. Combine and Cook: Pour the soup mixture evenly over the ingredients in the slow cooker. Do not stir! Place the lid on and cook on LOW for 5-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.

Part 2: The Final Creamy Touches

5. Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. It should be fall-apart tender.
6. Make It Creamy: Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir everything together to combine. Turn the slow cooker to the “warm” setting.

Part 3: Bake the Biscuits and Serve

7. Bake the Biscuits: While the pot pie is keeping warm, bake the canned biscuits according to the package directions until they are puffed and golden brown.
8. Serve: Ladle the hot, creamy chicken pot pie filling into bowls. Top each serving with a warm, fresh-from-the-oven biscuit and enjoy immediately!

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Slow Cooker Chicken Pot Pie with Biscuits

This easy Slow Cooker Chicken Pot Pie is the ultimate comfort food! Tender, shredded chicken and mixed vegetables are simmered in an ultra-creamy sauce, all made in the crockpot with just 5 minutes of prep. Serve with fluffy biscuits for a perfect weeknight meal.

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Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American

Calories: 676

Ingredients Equipment Method Notes

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 condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of celery soup
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 (16.3 ounce) can Grands or jumbo biscuits 8 count

Equipment

• 5-quart or larger slow cooker
• Medium mixing bowl
• Whisk
• Forks (for shredding)
• Baking sheet (for biscuits)

Method

 

1. Place the chicken breasts in the bottom of a large slow cooker. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
2. Add the diced onion in an even layer, then top with the frozen vegetables.
3. In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined. Pour this mixture over the ingredients in the slow cooker.
4. Cover and cook on high for 3-4 hours or on low for 5-7 hours, until the chicken is cooked through.
5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker.
6. Stir in the heavy cream. Turn the slow cooker to the ‘warm’ setting.
7. Bake the biscuits according to the package directions.
8. Serve the warm chicken pot pie filling in bowls, topped with a freshly baked biscuit.

Notes

Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Store biscuits separately at room temperature.

Freezing: The filling freezes well for up to 3 months. Cool completely before freezing to prevent condensation. Thaw in the refrigerator before reheating.

Chicken Choice: For an even more moist and flavorful result, you can substitute the chicken breasts with boneless, skinless chicken thighs.

WiseRecipes’ Top Tips for Perfect Pot Pie

These simple secrets will ensure your slow cooker pot pie is a flawless, flavorful triumph.

1. Chicken Thighs for Extra Flavor. While chicken breasts work wonderfully, you can substitute them with boneless, skinless chicken thighs for an even richer, more moist result that’s virtually impossible to overcook.
2. Don’t Lift the Lid! The magic of the slow cooker happens in that sealed, steamy environment. Every time you lift the lid, you add 15-20 minutes to the cooking time. Trust the process and let it do its thing.
3. The Heavy Cream Finish is Key. Don’t be tempted to skip the final addition of heavy cream! Stirring it in at the end, off the main cooking heat, adds a luxurious richness and velvety texture that takes the sauce to the next level.
4. For a Thicker Sauce… If you find your sauce is thinner than you’d like at the end of the cook time, you can make a simple slurry by whisking 2 tablespoons of cornstarch with ¼ cup of cold water. Stir it into the crockpot, turn the heat to high, and let it cook for 15-20 minutes to thicken up.
5. Layer, Don’t Stir. The initial instruction to layer the ingredients and pour the sauce over top without stirring is intentional. It allows the chicken at the bottom to cook gently in the direct heat while the vegetables on top steam perfectly.

Keep It Cozy! Storing Your Pot Pie

This recipe makes for fantastic leftovers, perfect for a comforting lunch the next day.

• Refrigerator Storage: Store any leftover filling in an airtight container in the refrigerator for up to 3 days. It’s best to store the baked biscuits in a separate container or bag at room temperature to keep them from getting soggy.
• Freezing for Later: The pot pie filling freezes beautifully! Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. Thaw it in the refrigerator overnight before reheating.

FAQs: Your Slow Cooker Pot Pie Questions, Answered!

Can I make this with a real pie crust instead of biscuits?

You can! After the filling is finished, you can pour it into a pie dish, top it with a refrigerated pie crust, cut a few vents, and bake it at 400°F for about 20-25 minutes, until the crust is golden brown and the filling is bubbly.

Can I use fresh vegetables instead of frozen?

Absolutely. A fresh mix of diced carrots, celery, and peas would be delicious. You can add them in the same step as the frozen vegetables; they will soften up perfectly during the long cook time.

Can I make my own “cream of” soups?

Yes, if you prefer to avoid the canned versions, you can make a simple béchamel sauce. Melt 6 tablespoons of butter in a saucepan, whisk in 6 tablespoons of flour, then slowly whisk in about 2 cups of milk and/or chicken broth and cook until thickened. Season it well before adding it to the crockpot.

Can I use leftover cooked chicken or turkey?

This is a great recipe for leftovers! If using already cooked chicken or turkey, you can reduce the initial cooking time. Just cook the onions, veggies, and sauce on low for about 3-4 hours to let the flavors meld, then add your shredded, cooked meat and the heavy cream for the final 30 minutes to heat through.

Final Thoughts: The Ultimate One-Pot Comfort Meal

There is nothing more satisfying than a hearty, creamy, and delicious meal that required almost no effort to prepare. This Slow Cooker Chicken Pot Pie is the perfect embodiment of smart, comforting home cooking. It’s a dish that will warm you from the inside out, please the whole family, and give you back your precious time on a busy day. I hope it becomes a new favorite in your home. Happy Cooking!