Slow Cooker Chicken Pot Pie

A serving of chicken pot pie over top biscuits

Slow Cooker Chicken Pot Pie is the ultimate comfort food made simple. Juicy tender chicken, mixed vegetables, and a creamy sauce simmer low and slow and then get served over golden brown, buttery flaky biscuits for that classic pot pie flavor without all the work!

Course Dinner, Slow Cooker

Cuisine American

Keyword slow cooker chicken pot pie

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 386kcal

Author Jessica - Together as Family

Equipment

My Favorite Slow Cooker

Ingredients

2 large boneless, skinless chicken breasts (or 3 small/medium size)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
2 cans (10.5 oz each) cream of chicken soup
1 bag (12 oz) frozen mixed vegetables (carrots, peas, corn, green beans)
1 small sweet onion finely diced
1/2 cup half and half
1 tube (16.3 oz) flaky layers biscuits (8 ct)

Instructions

Place the chicken breasts into the slow cooker. Sprinkle the onion powder, garlic powder, and black pepper over the chicken trying to coat each one well in the seasonings.
2 large boneless, skinless chicken breasts, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper
Add the cream of chicken soups, frozen mixed vegetables, chopped sweet onion, and milk on top of the chicken.
2 cans (10.5 oz each) cream of chicken soup, 1 bag (12 oz) frozen mixed vegetables, 1 small sweet onion, 1/2 cup half and half
Cover with the lid and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours. I recommend cooking on low heat for the best and most tender results.
During the last 20 minutes of the cook time prepare the biscuits according to the package directions.
1 tube (16.3 oz) flaky layers biscuits
Use two forks to shred the chicken inside the slow cooker or remove it to a plate to shred (or you can use a hand mixer on low speed inside the slow cooker to shred the chicken) and stir the shredded meat into the sauce until everything is combined.
Serve the chicken pot pie mixture over top a buttery flaky biscuit. Enjoy!
^{*You can leave the biscuit whole, or my family likes to split a biscuit in half (hamburger way, lengthwise) and put chicken pot pie over halved biscuits.}

Notes

Nutrition Information & Serving Size : There are 8 biscuits so you can easily get 8 servings from this recipe, however, for a good healthy portion of dinner I find that 6 servings is safe. Some of my kids eat 1.5 biscuits or even 2 biscuits. And, I always bake up two packages of flaky biscuits because my family loves them so much with this dinner.

Chicken Breasts : You could also use boneless, skinless chicken thighs or even chicken tenderloins.

Cream of Chicken Soup : There are lots of different options here; cream of celery, cream of onion, cream of mushroom with garlic, cream of chicken with herbs, or try using a mix & match of two different creamed soup flavors. I like using one cream of chicken soup + one cream of chicken with herbs soup.

Milk : Half and half is the best choice, as lower-percentage milks can make the dish too runny. Chicken broth is another substitute for milk if wanted, but the sauce won't be nearly as creamy and thick.

Biscuits : Buy the refrigerated biscuits, frozen ones, or make your own. I use the flaky layers butter biscuits but you can use buttermilk, southern style, or even crescents if wanted. I always make 2 cans of the flaky layers biscuits.

Nutrition