Easy Slow Cooker Chicken Pot Pie Recipe: Comfort Food Made Simple

The Easy Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining the flavors of a classic chicken pot pie with the convenience of a slow cooker. If you’re a fan of hearty, creamy, and filling meals, this recipe will quickly become one of your go-to meals for busy days when you don’t want to spend hours in the kitchen. The tender chicken, mixed vegetables, and creamy filling create a delicious base, topped with golden, flaky biscuits. It’s easy to prepare and perfect for feeding a family or a group of friends.

In this article, we’ll walk you through the process of making the Easy Slow Cooker Chicken Pot Pie from start to finish. Whether you’re a beginner or an experienced cook, you’ll find that this recipe is simple, flexible, and, most importantly, full of flavor. Let’s dive into the ingredients, instructions, and tips to make your next meal an unforgettable one.

Ingredients for Easy Slow Cooker Chicken Pot Pie

For the Filling:

• 450g (1 lb) boneless, skinless chicken breasts or thighs, diced
  Tender, diced chicken forms the heart of the dish. Chicken breasts or thighs are both great choices, depending on your preference. Chicken thighs will add a bit more richness, while breasts are leaner and still perfect for this recipe.
• 2 cups chicken broth
  Chicken broth is the base of the creamy filling. It adds depth and a savory flavor to the dish.
• 1 cup heavy cream or milk
  For a rich, creamy consistency, heavy cream is ideal. However, if you’re looking to lighten it up, you can substitute milk for a slightly lighter texture.
• 1 can (10.5 oz) cream of chicken soup
  This classic canned soup adds creaminess and flavor to the filling. It’s an essential ingredient for achieving that comforting, familiar chicken pot pie taste.
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  Frozen mixed vegetables make this recipe quick and easy. You get the vibrant colors and nutrients of peas, carrots, corn, and green beans with no extra chopping or prep.
• 1 small onion, diced
  Diced onion adds a savory base note to the filling. It’s an essential ingredient for layering flavors in any savory dish.
• 2 cloves garlic, minced
  Garlic is a must-have for any dish. It adds warmth and richness to the filling, making it more aromatic and flavorful.
• 1 teaspoon dried thyme
  Thyme is an herb that complements chicken perfectly. It has a subtle earthy flavor that enhances the richness of the filling.
• 1 teaspoon dried parsley
  Parsley adds a mild, herby freshness that balances the richness of the creamy filling. It also adds a pop of color.
• ½ teaspoon salt
  Salt is essential for bringing all the flavors together and enhancing the savory goodness of the dish.
• ½ teaspoon black pepper
  Freshly ground black pepper adds a hint of spice and complexity to the filling.
• ½ teaspoon garlic powder
  Garlic powder complements the fresh garlic and adds an extra layer of garlic flavor to the dish.

For the Topping:

• 1 can (8-count) refrigerated biscuits (or homemade biscuits)
  The biscuit topping is what makes this recipe stand out. Use refrigerated biscuits for convenience or opt for homemade biscuits if you have the time and want to elevate the dish.
• 2 tablespoons butter, melted
  Brushing the biscuits with melted butter after baking gives them a golden, crispy finish and adds a touch of indulgence.

Step-by-Step Instructions for Easy Slow Cooker Chicken Pot Pie

Step 1: Prepare the Chicken Filling

Begin by preparing the filling for the Slow Cooker Chicken Pot Pie. Add the diced chicken, chicken broth, heavy cream, cream of chicken soup, and frozen mixed vegetables to the slow cooker.
Then, stir in the diced onion, minced garlic, dried thyme, dried parsley, salt, black pepper, and garlic powder. Mix everything well to ensure the flavors combine.

Cover the slow cooker with its lid, and cook on low for 6–7 hours or high for 3–4 hours. The chicken will cook through and become tender, and the flavors will meld together beautifully. By the time it’s ready, the filling will be thick, creamy, and irresistible.

Step 2: Prepare the Biscuit Topping

While the chicken filling is cooking, you can prepare the biscuit topping. Preheat the oven to 375°F (190°C). Follow the instructions on the can of refrigerated biscuits, placing them on a baking sheet.
Bake the biscuits according to the package instructions, usually for around 10-12 minutes or until they are golden brown and puffed up. Once baked, brush the biscuits with melted butter for a rich, golden finish.

Step 3: Finish the Dish

Once the chicken filling is done, shred the chicken in the slow cooker using two forks. This will make the chicken easier to mix into the creamy filling. Stir everything together to combine, ensuring that the chicken is well-coated with the sauce.
To serve, spoon the chicken pot pie filling into bowls, and top each serving with one or two of the warm, freshly baked biscuits.

Tips for Perfect Slow Cooker Chicken Pot Pie

1. Customize the Vegetables: You can switch up the frozen mixed vegetables based on your preferences. Add broccoli, peas, or even potatoes for a different twist.
2. Lighten it Up: For a lighter version, swap out the heavy cream for milk and use a low-sodium chicken broth.
3. Add Extra Flavor: If you like a bit of a kick, try adding a splash of hot sauce or a dash of white wine to the filling before cooking.
4. Use Homemade Biscuits: If you have extra time, making homemade biscuits can elevate this dish even further. They’ll be fresher and fluffier than store-bought biscuits.
5. Add Fresh Herbs: For extra freshness, sprinkle some fresh parsley or thyme on top of the dish just before serving.

Frequently Asked Questions (FAQs)

Can I make this dish in advance?

Yes, you can make the filling in advance and refrigerate it for up to a day before serving. Reheat it in the slow cooker on low for 1-2 hours until heated through, and bake the biscuits fresh just before serving.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken for this recipe. Just be sure to cook it for an additional 1-2 hours on low. If using frozen chicken breasts or thighs, make sure they are fully cooked before shredding.

Can I use a different type of meat?

Yes, you can substitute the chicken with turkey or even beef if you prefer. Just be aware that the cooking time may vary depending on the type of meat you use.

How do I store leftovers?

Store any leftover chicken pot pie filling in an airtight container in the refrigerator for up to 3 days. The biscuit topping will soften, but the filling will still be delicious.

Can I freeze this dish?

Yes, the chicken pot pie filling can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on low in the slow cooker. Bake fresh biscuits to serve on top.

Conclusion

The Easy Slow Cooker Chicken Pot Pie is the epitome of comfort food. It’s a dish that’s not only simple to make but also incredibly satisfying. With tender chicken, creamy filling, and a biscuit topping that melts in your mouth, it’s the perfect meal for any occasion. Whether you’re cooking for a busy family or hosting a cozy dinner, this dish is sure to become a favorite. The slow cooker does most of the work, leaving you with more time to relax while your home fills with the inviting aroma of a classic chicken pot pie.

Print