Best Slow Cooker Chicken Pot Pie
This comforting slow cooker chicken pot pie is loaded with tender shredded chicken, hearty vegetables, and a cozy creamy sauce, all topped with golden flaky biscuits. A one-pot favorite the whole family will love.
Equipment
- 1 6-quart Slow Cooker
- 1 Medium Bowl
- 1 Whisk
- 1 Large Spoon
Ingredients
Main ingredients
- 3 boneless skinless chicken breasts seasoned with salt and pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon poultry seasoning or mix of sage, rosemary, and thyme
- ½ yellow onion diced
- ¾ cup diced celery
- 3 medium potatoes peeled and diced (about 1 lb)
- 1 bag frozen mixed vegetables 16 oz
- 1 can cream of chicken soup 10.5 oz
- 1 cup milk
- ½ cup chicken broth
- 1 tube Grands biscuits 16 oz, 8 flaky layers
Instructions
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Sprinkle the chicken with kosher salt, black pepper, garlic powder, onion powder, and poultry seasoning.
- Add the diced onion, celery, potatoes, and frozen mixed vegetables on top of the seasoned chicken.
- In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Pour over the vegetables and gently mix without disturbing the chicken.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Remove the chicken, shred it with two forks, return it to the pot and stir everything to combine.
- If a thicker filling is desired, mix 2 tablespoons cornstarch with 2 tablespoons water and stir in. Cook on high for 15–20 minutes more.
- Bake biscuits according to package directions and serve on top or on the side of hot filling.
Notes
Use pre-cut frozen veggies and canned soup for an easy shortcut. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat low and slow to retain texture.