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This Slow Cooker Chicken Pot Pie Will Change Your Weeknight Dinner Game Forever

Slow cooker chicken pot pie in bowl with biscuit topping and steam

This Slow Cooker Chicken Pot Pie is a hearty and comforting dish made with tender shredded chicken, creamy sauce, mixed vegetables, and served with warm, 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 condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)

Instructions

  1. Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
  2. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
  3. Add the onion in an even layer, then top with the frozen vegetables.
  4. In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until combined.
  5. Pour the soup mixture over the ingredients in the slow cooker.
  6. 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°F.
  7. Remove the chicken from the slow cooker and shred it using two forks or meat claws.
  8. Return the shredded chicken to the slow cooker and add the heavy cream. Stir to combine and set the cooker to warm while the biscuits bake.
  9. Bake the biscuits according to the package directions.
  10. Serve the chicken pot pie warm with freshly baked biscuits.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the biscuits in a separate container at room temperature.
  • Reheat leftovers in the slow cooker on high, on the stovetop over medium heat, or in the microwave.
  • Freeze leftovers for up to 3 months in an airtight container. Allow the pot pie to cool completely before freezing to prevent extra moisture. Thaw in the refrigerator before reheating.

Find it online: https://fiteatshub.com/slow-cooker-chicken-pot-pie/