Description
A simple and comforting slow cooker chicken pot pie recipe. Juicy chicken, mixed vegetables, and a creamy sauce simmer together, served over flaky biscuits for a classic meal with minimal effort.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (or 3 small/medium)
- 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
- 1 small sweet onion finely diced
- 1/2 cup half and half
- 1 tube (16.3 oz) flaky layers biscuits (8 ct)
Instructions
- Place chicken breasts in the slow cooker.
- Sprinkle onion powder, garlic powder, and black pepper over the chicken.
- Add cream of chicken soups, frozen mixed vegetables, diced sweet onion, and half and half on top of the chicken.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Low is recommended for tenderness.
- During the last 20 minutes of cooking, prepare biscuits according to package directions.
- Shred the chicken in the slow cooker using two forks or a hand mixer on low speed. Stir the shredded chicken into the sauce.
- Serve the slow cooker chicken pot pie mixture over the prepared biscuits.
Notes
- For a thicker sauce, create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir into the slow cooker, and cook for a few minutes until thickened.
- To prevent condensation from dripping from the lid, place a tea towel or paper towels under the lid.
- Leftovers can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months. Biscuits can be stored at room temperature for 2-3 days.
- You can substitute chicken thighs or tenderloins for breasts.
- Other cream soups like cream of celery or mushroom can be used.
- Whole milk or chicken broth can be substituted for half and half, though the sauce may be thinner.
- Any type of refrigerated or homemade biscuits can be used.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 386 kcal
- Sugar: 6 g
- Sodium: 1224 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.01 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 40 mg
Keywords: Slow Cooker Chicken Pot Pie, Crockpot Chicken Pot Pie, Easy Chicken Pot Pie, Chicken Pot Pie Recipe, Comfort Food