Description
A comforting slow‑cooker version of chicken pot pie — creamy chicken, vegetables, and flaky biscuits with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts (about 2½ pounds)
- 2 teaspoons dried oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of celery soup
- ½ cup chicken broth
- ½ cup heavy cream
- 1 (16.3 oz) can Grands or jumbo biscuits (8‑count)
Instructions
- Place chicken breasts in the bottom of a 5‑quart (or larger) slow cooker.
- Sprinkle oregano, garlic powder, salt, pepper, and paprika evenly over the chicken.
- Add diced onion in a single layer over the chicken, then top with the frozen mixed vegetables.
- In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
- Pour the soup mixture over the ingredients in the slow cooker, distributing it evenly.
- Cover and cook on high for ~3–4 hours or on low for ~5–7 hours, until the chicken reaches 165 °F (74 °C).
- Carefully remove the chicken and shred it with forks; return the shredded meat to the slow cooker and stir in the heavy cream.
- Preheat oven and bake the refrigerated biscuits according to package directions.
- Serve the slow cooker chicken pot pie warm, topped or served with the freshly baked biscuits.
Notes
- Leftovers store in an airtight container in the refrigerator for up to 3 days; store biscuits separately.
- You can freeze leftovers (without biscuits) up to 3 months; thaw in the refrigerator before reheating.
- To thicken the filling, reduce the chicken broth (e.g. use ½ cup) or stir in a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp water) after shredding the chicken, then cook 15–30 min longer.
- Swap in homemade biscuits or add herbs/cheese to customize the biscuit topping.
- You may substitute cream soup varieties (e.g. cream of mushroom) or use extra vegetables for a vegetarian version (omit chicken and use plant‑based protein).
Nutrition
- Calories: 676 kcal
- Sugar: 5 g
- Sodium: 2209 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.02 g
- Carbohydrates: 61 g
- Fiber: 6 g
- Protein: 43 g
- Cholesterol: 130 mg
