ULTIMATE SLOW COOKER POT PIE

Picture this: a chilly evening, the aroma of savory chicken and vegetables filling your kitchen, and a warm, comforting pot pie waiting to be devoured. But who has time for all that fuss? That’s where our Easy Slow Cooker Chicken Pot Pie comes in! It’s the ultimate hands-off comfort food, delivering all the deliciousness of a classic pot pie without spending hours in the kitchen. Get ready for a weeknight dinner hero that everyone will adore!

Gathering Your Pot Pie Provisions

Here’s everything you’ll need to create this slow cooker masterpiece. Don’t worry, it’s mostly pantry staples!

For the Chicken Filling:

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/4 tsp salt (or to taste)

For the Biscuit Topping:

• 1 (16 oz) can refrigerated biscuit dough (like Pillsbury Grands!)

Step-by-Step to Pot Pie Perfection

Let’s get cooking! This recipe is so simple, even the most beginner cook can nail it.

Preparing the Chicken:

1. Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. You don’t need to cook them through, just get some color! This step adds a ton of flavor.

Building the Slow Cooker Base:

2. Place the chopped onion, carrots, and celery in the bottom of your slow cooker. These veggies will create a delicious flavor base.
3. Place the seared chicken breasts on top of the vegetables.
4. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, thyme, rosemary, salt, and pepper.
5. Pour the soup mixture over the chicken and vegetables in the slow cooker.

Slow Cooking to Tender Goodness:

6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
7. 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.
8. Stir in the frozen peas and corn.

Adding the Biscuit Topping:

9. Open the can of refrigerated biscuits and cut each biscuit into quarters.
10. Drop the biscuit pieces evenly over the chicken and vegetable mixture in the slow cooker.
11. Cover the slow cooker and cook on high for another 30-45 minutes, or until the biscuits are cooked through and golden brown. Keep an eye on them – you don’t want them to burn! If your slow cooker lid doesn’t allow for browning, you can carefully transfer the pot pie to a baking dish and broil for a minute or two to brown the biscuits (watch closely!).

The Secret to Extra Flavor: A Few Pro Tips

Want to take your Easy Slow Cooker Chicken Pot Pie from good to AMAZING? Here are some simple tweaks that make a huge difference.

• Spice it Up: Add a pinch of red pepper flakes for a little kick.
• Fresh Herbs: If you have fresh thyme and rosemary, use them! Fresh herbs always elevate the flavor. Use about 1 tablespoon of each, chopped.
• Worcestershire Sauce: A teaspoon of Worcestershire sauce adds a savory depth that’s hard to resist.
• Deglaze the Pan: After searing the chicken, deglaze the skillet with a splash of white wine or chicken broth. Scrape up all those browned bits from the bottom of the pan – that’s where the flavor lives! Add this to the slow cooker.

Why This Recipe Is the Ultimate Weeknight Winner

Let’s face it, weeknights are busy! This Easy Slow Cooker Chicken Pot Pie is a lifesaver because:

• It’s Hands-Off: Prep is minimal, and the slow cooker does all the work.
• It’s Customizable: Easily swap out vegetables based on what you have on hand. Add potatoes, green beans, or even mushrooms!
• It’s Budget-Friendly: Uses simple, affordable ingredients.
• It’s Crowd-Pleasing: Everyone loves a comforting pot pie, and this recipe is a guaranteed hit.
• It’s Make-Ahead Friendly: You can assemble the filling in the slow cooker in the morning before work and then just add the biscuits when you get home.

Variations to Make It Your Own

The beauty of this recipe is its versatility. Feel free to experiment and make it your own!

• Creamy Dreamy: For an even creamier pot pie, stir in a dollop of sour cream or cream cheese right before adding the biscuits.
• Veggie Power: Add a bag of mixed frozen vegetables for extra nutrients.
• Different Protein: You can easily substitute leftover cooked turkey or rotisserie chicken for the chicken breasts.
• Homemade Biscuit Topping: If you’re feeling ambitious, make your own homemade biscuit topping! There are tons of great recipes online.

Troubleshooting Your Pot Pie

Sometimes, things don’t go exactly as planned. Here are a few common issues and how to fix them.

• Biscuits Are Soggy: Make sure you’re cooking the biscuits on high, and don’t overcook them. If your slow cooker tends to trap a lot of moisture, try placing a paper towel under the lid to absorb excess condensation.
• Filling Is Too Thick: Add more chicken broth to thin it out.
• Filling Is Too Thin: Mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the filling and cook until thickened.
• Chicken Is Dry: Make sure you’re not overcooking the chicken. If it’s already cooked through and you need to continue cooking the biscuits, remove the chicken from the slow cooker and add it back in at the end. Using chicken thighs instead of breasts can also help keep the chicken moist.

Serving Suggestions and Side Dishes

This Easy Slow Cooker Chicken Pot Pie is a complete meal on its own, but here are a few side dishes that complement it perfectly:

• Simple Salad: A light and refreshing green salad with a vinaigrette dressing.
• Steamed Green Beans: A healthy and easy side dish.
• Crusty Bread: For soaking up all that delicious gravy.

Other Comfort Food Favorites

If you’re loving this Easy Slow Cooker Chicken Pot Pie, you might also enjoy these other cozy and comforting recipes:

• For a fun twist, try this CHICKEN POT PIE ORZO.
• Craving something creamy? You’ll love this CREAMIEST CROCKPOT POTATO SOUP.
• Looking for the classic? Check out this ULTIMATE CROCK POT POT PIE.
• If you want a hearty stew, try this ULTIMATE COMFORT CHICKEN STEW.
• Another way to enjoy pot pie? Make CHICKEN POT PIE SOUP.
• For an even simpler dump and go recipe, try this Slow Cooker Chicken Stew.

Storing and Reheating Leftovers

Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat it gently in a saucepan on the stovetop.

Final Thoughts: Your New Go-To Comfort Food

So there you have it – the easiest, most delicious slow cooker chicken pot pie recipe you’ll ever make! It’s the perfect solution for busy weeknights, and it’s sure to become a family favorite. Gather your ingredients, fire up your slow cooker, and get ready to enjoy a slice of pure comfort food heaven. Trust me, you’ll be making this one again and again!

Ultimate Slow Cooker Chicken Pot Pie

Amelia Chen-Morrison

This recipe delivers a comforting and flavorful chicken pot pie experience with minimal effort. The slow cooker does all the work, creating tender chicken and flavorful vegetables in a creamy sauce, topped with golden brown biscuits.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Slow cooker (6-quart or larger)
• Skillet
• Large bowl
• Whisk
• Measuring spoons
• Measuring cups
• Cutting board
• Knife
• Fork

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chicken broth
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ¼ tsp black pepper
• ¼ tsp salt

Instructions

 

• Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. You don’t need to cook them through, just get some color!
• Place the chopped onion, carrots, and celery in the bottom of your slow cooker.
• Place the seared chicken breasts on top of the vegetables.
• In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, thyme, rosemary, salt, and pepper.
• Pour the soup mixture over the chicken and vegetables in the slow cooker.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
• 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.
• Stir in the frozen peas and corn.
• Open the can of refrigerated biscuits and cut each biscuit into quarters.
• Drop the biscuit pieces evenly over the chicken and vegetable mixture in the slow cooker.
• Cover the slow cooker and cook on high for another 30-45 minutes, or until the biscuits are cooked through and golden brown. Keep an eye on them – you don’t want them to burn! If your slow cooker lid doesn’t allow for browning, you can carefully transfer the pot pie to a baking dish and broil for a minute or two to brown the biscuits (watch closely!).

Notes

For extra flavor, deglaze the skillet after searing the chicken with a splash of white wine or chicken broth and add it to the slow cooker. To prevent soggy biscuits, place a paper towel under the lid of the slow cooker during the last 30-45 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave, oven, or on the stovetop. For a creamier pot pie, stir in a dollop of sour cream or cream cheese before adding the biscuits. Add a teaspoon of Worcestershire sauce for a savory depth. Spice it up with a pinch of red pepper flakes.