If you’re looking for a comforting, hearty meal that’s both simple to make and incredibly satisfying, this Easy Slow Cooker Chicken Pot Pie is the answer. Perfect for busy weekdays or a cozy weekend dinner, this recipe combines tender chicken, vegetables, and a creamy sauce, all topped with a flaky biscuit crust. And the best part? It’s made in your slow cooker, allowing you to set it and forget it until mealtime!
Why You’ll Love This Recipe
- Minimal Prep Time: With just a few ingredients and a bit of chopping, you’ll have everything ready to go into your slow cooker in no time.
- No Fuss, One Pot Meal: The beauty of this recipe lies in the slow cooker. You’ll only need one pot for everything, which means less cleanup after dinner.
- Comfort Food in Every Bite: The rich, creamy filling and flaky biscuit topping deliver all the warm, homey flavors you love from a classic chicken pot pie, without the hassle of baking from scratch.
Ingredients
For this easy slow cooker version, you’ll need:
- 2 pounds of boneless, skinless chicken breasts or thighs (cut into chunks)
- 1 cup of carrots (peeled and chopped)
- 1 cup of peas (frozen or fresh)
- 1/2 cup of celery (chopped)
- 1 medium onion (diced)
- 1 can of cream of chicken soup (or homemade if preferred)
- 1 cup of chicken broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 pack of refrigerated biscuit dough (for the topping)
Instructions
- Prepare the Chicken and Veggies: Start by chopping the chicken into bite-sized pieces and preparing your vegetables. Add them to the slow cooker.
- Add the Sauces and Spices: Pour in the cream of chicken soup and chicken broth. Add garlic powder, onion powder, salt, and pepper. Stir everything together to coat the chicken and veggies evenly in the sauce.
- Cook on Low: Cover the slow cooker and set it on low for 6-7 hours. The chicken should be tender, and the flavors will meld together perfectly.
- Add the Biscuits: About 30 minutes before serving, take your refrigerated biscuit dough and break it into pieces. Place the biscuit pieces on top of the chicken mixture. Cover and cook for another 30 minutes, or until the biscuits are golden and cooked through.
- Serve and Enjoy: Once the biscuits are done, dish up your Easy Slow Cooker Chicken Pot Pie and enjoy the rich, comforting flavors of this classic dish. Serve it with a side salad or steamed vegetables for a complete meal.
Tips for the Perfect Chicken Pot Pie
- Use Chicken Thighs: If you prefer juicier, more flavorful meat, chicken thighs are a great option for this recipe.
- Homemade Soup: For a more homemade touch, you can substitute the canned cream of chicken soup with a homemade version made from scratch.
- Veggie Variations: Feel free to swap or add vegetables to your liking. Corn, green beans, or potatoes are excellent additions.
- Make it Ahead: This recipe can be made ahead and stored in the refrigerator for up to 3 days. Reheat it on low in the slow cooker for a quick meal.
Why Slow Cooker Chicken Pot Pie is Perfect for Busy Days
We all know how hectic life can get, but with the Easy Slow Cooker Chicken Pot Pie, you can enjoy a homemade meal with little effort. Simply add all your ingredients to the slow cooker in the morning, and by the time dinner rolls around, you’ll have a delicious meal waiting for you. The slow cooking process ensures that all the flavors develop beautifully, while the biscuit topping gives it that signature chicken pot pie charm.
Conclusion
For those seeking comfort food with minimal effort, Easy Slow Cooker Chicken Pot Pie is a must-try. This recipe offers all the flavors of a classic pot pie without the time-consuming prep. It’s a perfect weeknight dinner or a cozy weekend meal, and everyone in your family is sure to love it. Serve it with a side of your favorite vegetables or a fresh salad, and you’ve got a meal that’s both satisfying and delicious.
Serving and Storage Tips for Easy Slow Cooker Chicken Pot Pie
Serving Tips:
- Pair with a Side Salad: This dish is rich and hearty, so pairing it with a light, crisp salad (such as a simple green salad or a Caesar salad) can balance out the meal.
- Fresh Bread: For extra comfort, serve your chicken pot pie with warm, crusty bread or dinner rolls to soak up the creamy sauce.
- Garnish: If you’d like to add a little extra flavor or visual appeal, sprinkle some fresh herbs (like parsley or thyme) over the top before serving. A dash of cracked black pepper can also elevate the dish.
Storage Tips:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before refrigerating it to preserve its freshness.
- Freezing: While the biscuit topping may lose its texture after freezing, the filling of the pot pie freezes well. To freeze, allow the dish to cool completely, then transfer the filling into an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, reheat the filling in the slow cooker or stovetop, and bake fresh biscuits to top it off.
- Reheating: For the best results when reheating, use the slow cooker or oven. To reheat in the slow cooker, place the leftover chicken pot pie filling on low for about 2 hours, and add fresh biscuit dough on top for the last 30 minutes of heating. Alternatively, you can reheat in the oven at 350°F (175°C) for 20-25 minutes, adding fresh biscuits for a crispy topping.
By following these serving and storage tips, you can enjoy your Easy Slow Cooker Chicken Pot Pie as a comforting meal for several days!
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken in this recipe. However, be sure to add extra cooking time to allow the chicken to fully thaw and cook through. It’s best to check the internal temperature of the chicken to ensure it reaches 165°F (74°C) for safety. You may need to cook the pot pie for an additional hour or so if using frozen chicken.
2. Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free. Simply use gluten-free biscuit dough instead of regular biscuits. Make sure the cream of chicken soup and chicken broth are also gluten-free, as some brands may contain gluten. Many stores offer gluten-free options for both.
3. Can I add other vegetables to this recipe?
Absolutely! This recipe is versatile, and you can add or swap vegetables based on your preferences. Popular options include corn, green beans, potatoes, or even spinach. Just be sure to chop them into bite-sized pieces so they cook evenly with the chicken.
4. How do I avoid the biscuits from becoming soggy?
To prevent the biscuits from becoming soggy, make sure they are placed on top of the chicken mixture just before the final 30 minutes of cooking. This ensures they cook through without absorbing too much of the liquid. If you prefer crispier biscuits, you can also bake them separately and place them on top right before serving.
Easy Slow Cooker Chicken Pot Pie
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 7 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
This easy slow cooker chicken pot pie combines tender chicken, hearty vegetables, and a creamy sauce, all topped with flaky biscuits for the ultimate comfort food. With minimal effort and maximum flavor, it’s perfect for busy weeknights or lazy weekends.
Ingredients
For the filling:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 1/4 cup all-purpose flour
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
For the topping:
- 1 package (8 biscuits) refrigerated biscuit dough (or homemade biscuits)
Instructions
- Prepare the slow cooker base:
- Place the chicken breasts in the slow cooker. Add the onion, garlic, dried thyme, parsley, salt, and pepper. Pour the chicken broth over the top.
- Cook the chicken:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the chicken:
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Make the creamy sauce:
- In a small bowl, whisk together the heavy cream (or milk) and flour until smooth. Pour the mixture into the slow cooker and stir to combine.
- Add the vegetables:
- Stir in the frozen mixed vegetables. Cover and cook on high for an additional 30 minutes, or until the sauce thickens and the vegetables are tender.
- Prepare the biscuit topping:
- While the filling finishes cooking, bake the biscuits according to the package instructions (or prepare homemade biscuits).
- Assemble and serve:
- Spoon the chicken and vegetable filling into bowls and top each with a warm biscuit. Serve immediately.
Notes
- For a one-pot meal, transfer the filling to an oven-safe dish, top with unbaked biscuits, and bake at 200°C (400°F) for 10–12 minutes, or until the biscuits are golden.
- You can use rotisserie chicken instead of raw chicken for an even quicker prep. Simply add it in the final hour of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.