Introduction to Slow Cooker Chicken Pot Pie
Isn’t there something magical about warm comfort food after a long day, there sure is there”? My heart is warm when I just think about it – a Classic Slow Cooker Chicken Pot Pie. The ultimate hugglefood, that’s so ideal for busy mommies and busy professionals. Imagine biting into tender chicken and hearty vegetables, all intermixed with yummy flaky biscuits. With minimal effort, enjoy this delectable yet convenient assembly that will attract everyone. We all are having hectic lives, but this recipe shall turn an ordinary evening period into the most warm cozy family gathering.
Why You’ll Love This Slow Cooker Chicken Pot Pie
This Slow Cooker Chicken Pot Pie is a game changer for your busy weeknights. It’s unbelievably easy, letting you toss everything in and forget about it while you tackle your to-do list. The flavors are mouthwatering, combining tender chicken, savory veggies, and creamy sauce. Plus, it wraps up beautifully in flaky biscuits that everyone loves. You’ll find yourself craving this comforting meal again and again, making weeknight dinners a breeze!
Ingredients for Slow Cooker Chicken Pot Pie
Gathering the right ingredients is the first step to creating a delightful Slow Cooker Chicken Pot Pie. Here’s what you need:
- Boneless, Skinless Chicken Breasts: The star of the show! They cook up tender and juicy.
- Dried Oregano: This herb adds a touch of earthy flavor that elevates the dish.
- Garlic Powder: A sprinkle brings in that aromatic depth that warms the soul.
- Salt: Essential for bringing out the flavors of all the ingredients.
- Cracked Black Pepper: A bit of heat to balance the creaminess of the dish.
- Smoked Paprika: This adds a subtle smokiness that makes the meal intriguing.
- Yellow Onion: Diced onions contribute sweetness and depth – a classic flavor building block.
- Frozen Mixed Vegetables: Convenient and colorful! You can use your favorites like peas, carrots, and corn.
- Condensed Cream of Chicken Soup: A creamy base that thickens the whole pot pie and enriches the flavor.
- Condensed Cream of Celery Soup: Adds a nice, subtle twist that enhances the creaminess.
- Chicken Broth: To deepen the flavor of the sauce, making it rich and savory.
- Heavy Cream: This gives a velvety finish to the sauce, making it indulgent.
- Grands or Jumbo Biscuits: The crowning glory of the dish, these flaky biscuits are perfect for scooping!
Feel free to get creative! You can substitute your favorite vegetables or even experiment with fresh herbs like thyme or rosemary for added flavor.
If you’re curious about specific quantities, you can find them at the bottom of this article, ready for printing. Let’s dive into the cooking process next!
How to Make Slow Cooker Chicken Pot Pie
Step 1: Prepare the Chicken
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. You can use a 5-quart or larger size for this recipe. Sprinkle the dried oregano, garlic powder, salt, pepper, and smoked paprika over the chicken. These seasonings will infuse each bite with flavor. You might find yourself craving this combination!
Step 2: Add Vegetables
Next, dice your large yellow onion and lay it evenly on top of the chicken. Then, grab your bag of frozen mixed vegetables and pour them over the onions. I love the convenience of frozen veggies; they save time, taste fantastic, and add vibrant color to the dish. You can even swap them for fresh ones if you prefer!
Step 3: Mix the Sauce
In a medium mixing bowl, combine the condensed cream of chicken soup, cream of celery soup, and chicken broth. Whisk them together until they’re smooth. This will create a luscious sauce that envelops everything in creamy goodness. Pour this mixture gently over the layers in the slow cooker, ensuring everything gets a nice coating.
Step 4: Slow Cook
Cover your slow cooker and set it to cook on high for 3-4 hours or low for 5-7 hours. I recommend using a meat thermometer to check that the chicken reaches 165 degrees F. The slow cooking method turns the chicken so tender, it practically melts in your mouth. No more dried-out meat here!
Step 5: Shred the Chicken
When the cooking time is up, carefully remove the chicken from the slow cooker. Using two forks or meat claws, shred the chicken into bite-sized pieces. It’s so tender that it should shred easily! Return the shredded chicken to the slow cooker, mixing it well with the other ingredients for flavor.
Step 6: Add Cream and Serve
Finally, pour in the heavy cream and stir it all together. This adds rich creaminess that makes the dish extra indulgent. Keep the slow cooker on warm while you bake the biscuits according to the package directions. Serve the chicken pot pie warm with those freshly baked biscuits on the side. It’s pure comfort food bliss!
Tips for Success
- Make sure to season the chicken well; it’s the foundation of flavor!
- Use a meat thermometer for perfect chicken; stopping at 165 degrees F is key.
- Let the slow cooker do the work—resist the urge to lift the lid while cooking!
- Consider adding a splash of white wine for extra richness if desired.
- Don’t hesitate to get creative with different vegetables or herbs!
Equipment Needed
- Slow Cooker: A 5-quart or larger model works best. An Instant Pot can also serve the purpose.
- Mixing Bowl: Any medium-sized bowl for combining the sauces is fine.
- Meat Thermometer: Essential for checking chicken doneness; a fork will do in a pinch!
- Measuring Cups: Handy if you prefer precision in liquids!
Variations of Slow Cooker Chicken Pot Pie
- Vegetarian Version: Substitute the chicken with hearty vegetables like mushrooms and add a can of chickpeas for protein.
- Gluten-Free Adaptation: Use gluten-free biscuits and check that your cream soups are certified gluten-free.
- Herb-Infused Delight: Add fresh herbs such as rosemary, thyme, or parsley for an aromatic twist that brightens the flavor.
- Spicy Kick: Toss in some diced jalapeños or a few dashes of hot sauce for a spicy version that will wake up your taste buds.
- Cheesy Goodness: Mix in shredded cheese like cheddar or mozzarella towards the end for a gooey, cheesy pot pie.
Serving Suggestions for Slow Cooker Chicken Pot Pie
- Fresh Side Salad: A crisp green salad with a light vinaigrette pairs beautifully with the rich flavors.
- Crusty French Bread: Serve with a slice of warm, crusty French bread for extra dipping joy!
- Comforting Drink: Enjoy a glass of chilled white wine or hot apple cider to complement the meal.
- Presentation: Serve the pot pie in individual bowls with biscuits nestled on top for a charming look.
FAQs about Slow Cooker Chicken Pot Pie
Can I use frozen chicken for this recipe?
Yes, you can absolutely use frozen chicken! Just keep in mind that it might take a bit longer to cook. Ensure the chicken reaches an internal temperature of 165 degrees F for safety. The Slow Cooker Chicken Pot Pie will still turn out delicious!
How do I store leftovers from the slow cooker?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave or on the stovetop. This dish tastes even better the next day as the flavors meld together!
Can I make this chicken pot pie in advance?
Absolutely! You can prep everything a day ahead. Just assemble the slow cooker, cover, and refrigerate. In the morning, pop it into the slow cooker and let it do the magic while you’re busy. A warm, delicious Slow Cooker Chicken Pot Pie awaits you at dinner time!
What’s the best way to make this a healthier dish?
To make it lighter, consider using low-fat cream soups and reducing the heavy cream. You can also increase the vegetable content or swap out some chicken for beans. These simple tweaks make for a healthier version without losing those comforting flavors.
Can I use fresh vegetables instead of frozen?
Of course! Fresh vegetables can elevate the taste of your Slow Cooker Chicken Pot Pie. Just be sure to chop them into small pieces, so they cook evenly alongside the chicken. It’s a wonderful way to enjoy seasonal veggies!
Final Thoughts
Creating a Slow Cooker Chicken Pot Pie is more than just preparing a meal; it’s about crafting a cozy moment for your family to enjoy together. The aroma fills your home, inviting everyone to gather around the table. With its effortless preparation, this recipe transforms your busy days into joyful experiences. Whether you’re reminiscing about family traditions or introducing a new weeknight staple, every spoonful carries warmth and love. The flaky biscuits paired with creamy filling make each bite unforgettable. You’ll find this dish not just filling but also a trusty ally in the race against time during busy nights!
Print
Slow Cooker Chicken Pot Pie
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Comfort Food
Description
A comforting and easy slow cooker recipe for chicken pot pie with tender chicken and mixed vegetables, topped with flaky biscuits.
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 of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the onion in an even layer, then top with the frozen vegetables.
- In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the slow cooker and shred it using two forks or meat claws.
- Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
- Bake the biscuits according to the package directions.
- Serve the chicken pot pie warm with freshly baked biscuits.
Notes
- Feel free to substitute your favorite vegetables for the mixed vegetables.
- For a richer flavor, consider adding herbs like thyme or rosemary.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Slow Cooker Chicken Pot Pie
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Comfort Food
Description
A comforting and easy slow cooker recipe for chicken pot pie with tender chicken and mixed vegetables, topped with flaky biscuits.
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 of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the onion in an even layer, then top with the frozen vegetables.
- In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the slow cooker and shred it using two forks or meat claws.
- Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
- Bake the biscuits according to the package directions.
- Serve the chicken pot pie warm with freshly baked biscuits.
Notes
- Feel free to substitute your favorite vegetables for the mixed vegetables.
- For a richer flavor, consider adding herbs like thyme or rosemary.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
