Slow Cooker Chicken Pot Pie

Enjoy the ultimate comfort food with Slow Cooker Chicken Pot Pie! Tender chicken, savory vegetables, and creamy sauce topped with golden biscuits make this an easy, hearty meal.

Course dinner, Main Course

Cuisine American

Keyword chicken, crock pot, crockpot, pot pie, slow cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 336kcal

Equipment

6 qt slow cooker

Ingredients

4 chicken breasts - boneless skinless
2 cups gold potatoes peeled and cubed (about 5-6 potatoes)
1 medium onion chopped
4 celery stalks chopped
3 garlic cloves minced (3-5 depending on your preference)
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
21 ounces cream of chicken soup - condensed soup, 10.5-ounce cans
1 cup chicken broth
½ cup heavy cream or whole milk
16 ounces mixed vegetables frozen

Serving

16.3 ounce Grands southern homestyle butter tastin’ biscuits, for serving

Fresh parsley, for garnish (optional)

US Customary - Metric

Instructions

Spray the cooker insert with cooking spray.
Arrange the chicken breasts in a single layer on the bottom of the cooker insert.
Add the potatoes, onion, celery, garlic, thyme, salt, and pepper evenly over the top of the chicken.
Top with the cream of chicken soup, broth, and heavy cream.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Be sure to stir every 60-90 minutes to ensure things are cooking evenly.
When you reach the last hour of cooking, preheat the oven and prepare the biscuits according to the package directions.
While the biscuits are cooking, remove the chicken from the cooker and cut into cubes. You can also pull it apart with two forks if you prefer a shredded texture over bite-sized pieces.
Add the chicken back to the cooker along with the frozen veggies. Stir to combine.
Cover and cook for the remaining hour or until the vegetables are cooked through and softened.
Serve with the baked biscuits and parsley for garnish if desired.

Notes

Chicken breast or chicken thighs can be used.
Gold potatoes, red potatoes, baby potatoes, or russet potatoes can be used.
You can serve it with any store-bought or homemade biscuits or French bread, or sourdough loaf. OR you can omit the bread altogether.
Do not go past the recommended cooking times or the chicken will dry out.
For a thicker and creamier soup, use less broth and add a little more cream.
To make a thicker consistency, add a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water and stirring the mixture into the soup. Cook for 10 more minutes, or until desired consistency is reached.
If you want the mixed veggies extra soft and tender, you can add them with the rest of the ingredients at the start of cooking.

STORING
Allow to cool before covering and storing. Store leftover soup in an airtight container in the refrigerator for 3-5 days.

Store the biscuits in a separate container and refrigerate for up to 5 days.

Nutrition