Ultimate Slow Cooker Chicken Pot Pie
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.
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.