Slow Cooker Chicken Pot Pie
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6
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Calories
386 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Pot Pie
Description
Slow Cooker Chicken Pot Pie starts with a hearty blend of onion, carrots, celery, and fresh parsley seasoned with paprika, oregano, salt, and pepper, combined with chicken stock and condensed cream of chicken soup. Boneless chicken breasts cook in this thick, flavorful base for eight hours on low heat. Shredded chicken is returned to the pot along with frozen peas and drained canned corn for the last half hour of cooking. The casserole is served topped with baked refrigerated biscuits rather than a traditional pie crust, offering a soft, buttery complement that soaks up the creamy filling. This slow cooker method produces tender chicken and a rich, thick stew thanks to the condensed soup and chicken stock base, while the vegetables add texture and natural sweetness. The baked biscuits provide a simple yet satisfying topping that requires little hands-on time.
This dish is well suited as a filling family meal, especially when you want a comforting, hands-off preparation that can cook all day. The slow cooker makes it convenient for busy days, and the use of canned soup and biscuits simplifies the kitchen work. The recipe yield depends on biscuit servings but should serve multiple people.
An optional homemade biscuit recipe can be used instead of store-bought for a fresher topping experience. Ensure to shred the chicken carefully before returning it to the slow cooker to mix evenly. The final addition of peas and corn keeps their brightness and avoids overcooking when added near the end of the cooking process.
Ingredients
- 1 yellow onion chopped
- 1 ½ cups carrot chopped
- 1 ½ cups celery chopped
- ¼ cup parsley chopped, fresh leaves
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 cup chicken stock 240 g
- 2 cans cream of chicken condensed soup 10.5 ounces each
- 3-4 boneless chicken breasts about 2 pounds, skinless
- 1 ½ cups peas frozen
- 1 can corn drained, 15 ounces
- 1 can refrigerated biscuits baked, 16.3 ounces
Instructions
- Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
- Nestle the chicken breasts into the mixture and spoon the mixture over the chicken to coat.
- Cover the slow cooker. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return the shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
- Serve topped with a biscuit.
Notes
- You can substitute canned cream of chicken soup with homemade white sauce and chicken broth if desired.
- Add peas and corn close to the end to maintain their texture and color.
- Use baked biscuits as the topping rather than baking raw dough in the slow cooker.
- Shred chicken before returning it to the pot to ensure even distribution.
- Consider pairing with a side salad to balance the richness of the pot pie filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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