Let’s Talk About Slow Cooker Chicken Pot Pie (and Why I Love It)
If you’re looking for a comforting dinner that feels like a hug (yes, I said it), let me introduce you to my easy slow cooker chicken pot pie. Truth is, I started making this on pure accident. Years ago, I was majorly craving pot pie, but the oven? Absolutely not. It was the middle of August and my kitchen was hotter than a July barbecue in Texas. So I pulled out the slow cooker, tossed in what I had, and hoped for the best. The result? Family legend, at least according to my kids. I still joke they only remember the ‘pie’ part because I sneak in extra peas, but hey, whatever works.
Why You’ll Love This (or At Least Why I Do)
I make this when I don’t feel like fussing with pie crusts or, honestly, when I just want a dinner that practically cooks itself. My family goes a bit bonkers for this, especially if I actually remember to serve biscuits on the side. Sometimes (okay, a lot) I use frozen veggies because life’s too short to peel carrots every time. And if I’m totally honest, the main reason I make this: it turns even blah chicken breasts into magic. Plus, you only mess up one big bowl and the slow cooker.
Around the Kitchen Table: Ingredients
- 2 large chicken breasts (thighs work too; actually, they taste even better if you ask me)
- 2 cups frozen mixed veggies (peas, carrots, corn—you know the ones; or chop up what you find rolling around in your crisper!)
- 1 onion, chopped kind of chunky
- 2–3 garlic cloves, minced (or lazy version: a big squeeze of garlic paste, which my brother swears by)
- 1 can (10.5 oz) cream of chicken soup — if you want to go all homemade, Ali’s recipe here is pretty solid. But canned is fine, promise.
- 1/2 cup chicken broth (sometimes I just use water and a bouillon cube, which—sorry Grandma—works fine)
- 1/2 teaspoon dried thyme or Italian seasoning (or both, if you like herbal chaos!)
- 1 teaspoon salt (give or take; you know your tastebuds best)
- 1/2 teaspoon black pepper
- 2 tablespoons flour—just to thicken things. Or, cornstarch works in a pinch.
- 1/2 cup milk or cream (optional, but a little splash makes it extra cozy)
- Puff pastry or store biscuits for topping (sometimes I use crescent roll dough because, why not?)
How To Throw It All Together
- First thing: Grease your slow cooker a bit—just a quick spray or swipe with butter will help. Don’t skip this, trust me.
- Layer onion, veggies, and garlic at the bottom. Pop in your chicken breasts. (If it looks like a crazy pile, that just means you’re doing it right.)
- In a bowl, mix your soup, broth, flour, herbs, salt, and pepper. Whisk (or just attack with a fork until it’s all mostly smooth). Pour that over the chicken. It’s gonna look a bit… gloopy. Promise—it evens out.
- Put the lid on and set to low for 6 to 7 hours or high for about 4, depending on how patient (or hungry) you are.
- About 30 minutes before you want to eat, shred the chicken right in the pot (two forks do the trick—though sometimes mine just falls apart on its own). Stir in the milk or cream now, if you’re using it. Give it a good mix. This is usually when I sneak a taste—and burn my tongue almost every time. Worth it.
- For topping, you’ve got options: bake some biscuits or puff pastry according to package directions. I’ll be honest; sometimes I just whack canned biscuits in the oven and call it a win.
- Scoop that creamy filling into bowls and top with the warm, fluffy biscuit. Or rip the biscuit in half and pile the filling on. I won’t judge.
Stuff I’ve Learned (Mostly The Hard Way)
- Once I tried to add raw dough into the slow cooker—nope, never sets up right. Oven is best for the biscuit bit.
- If your filling feels too thick, just splash in more broth or a bit of milk. Too thin? Let it cook uncovered for a bit or toss in a spoonful more flour, but mix it with water first.
- Don’t stress about skinless vs bone-in chicken—whatever you have is probably fine, just fish out bones later if needed.
Tinkering With This Recipe (Some Hits and, Well…)
- I swapped turkey for chicken after Thanksgiving one year. Absolute winner—maybe even better than the chicken version.
- Tried using sweet potatoes? Look, nobody liked it (not even the dog). But hey, you live and learn, right?
- Sometimes I add a bit of sharp cheddar or a handful of fresh parsley if I’m feeling fancy (or want to impress the neighbor who drops by at dinnertime… again).
If You Don’t Have A Slow Cooker—Don’t Panic!
You could totally do this in a heavy Dutch oven on low on the stovetop, stirring occasionally, though I did once leave it too long and had a sticky disaster. Watch out, that stuff bubbles up like crazy. Or, if you want to check out more gear ideas, Serious Eats has a decent slow cooker roundup that helped me once when my old Crock-Pot bit the dust.
Storing The Leftovers (If By Some Miracle You Have Any)
This keeps in the fridge for a couple days, though honestly, in my house it never lasts more than a day! Reheats well, maybe even tastes better after a night in the fridge (no one knows why, it’s just science). You can freeze it too, but the veggies go a bit mushy. I still do it when I’ve got too much.
How My Family Likes To Serve It (And How I Do)
We usually just plop it in bowls, top with split biscuits, and call it dinner. But for a Sunday twist, I’ll serve with a simple salad or even some roasted green beans (which is, by the way, the only way my kids will eat them—drowned in ranch). My husband heaps on extra black pepper, though Dad prefers a dot of hot sauce. Each to their own, right?
Pro Tips I’ve Picked Up, Sometimes The Hard Way
- I once tried rushing the chicken shredding step. Not wise—the pieces were too chunky, and the filling didn’t get that lovely creamy texture. Take the two minutes to shred it right.
- Don’t forget to taste for salt at the end. The soup has some, but every batch is weirdly different. I always have to adjust.
- Actually, I find it works better if you don’t overfill the slow cooker. Leave some space for things to bubble, or you’ll have a lava mess.
FAQ: Real Questions, Real Answers (Some I’ve Actually Gotten!)
- Can I use rotisserie chicken? You sure can! Just cut the cooking time in half, since the chicken’s already cooked. Add it in an hour before you plan to eat so it soaks up all that tasty sauce.
- Can I make it vegetarian? Yep, swap in cooked chickpeas or a block of tofu (press it a bit, so it’s not soggy) and use cream of mushroom soup.
- Does the biscuit get soggy? Not if you bake it separately! Tried that in the slow cooker, and it turned out like wallpaper paste. Not recommended.
- Is there a gluten-free option? Totally—sub a gluten-free flour blend for the thickener, and use GF biscuits or bread for topping. Or just spoon over mashed potatoes. Actually, that’s pretty tasty.
- Can I throw everything in frozen? Most veggies, yes; chicken, not really. It cooks unevenly. I learned this the hard way with a half-frozen chunk. Never again.
By the way, if you want the science behind why slow cookers work so well, Cook’s Illustrated gets into it here. Or just trust—low and slow wins the day.
So there you go—that’s my best shot at easy slow cooker chicken pot pie. Hope yours turns out even better than mine, and if not? Add extra biscuits; everyone forgives you when there are enough carbs!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, diced
- 3 cups low-sodium chicken broth
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 can (16 oz) refrigerated biscuit dough
Instructions
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1Place chicken breasts in the bottom of the slow cooker.
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2Add frozen vegetables and diced onion on top of the chicken.
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3Stir together chicken broth, cream of chicken soup, dried thyme, garlic powder, and black pepper. Pour mixture over the chicken and vegetables.
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4Cover and cook on low for 6 hours, or until chicken is cooked through and tender.
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5Shred the chicken inside the slow cooker and stir to combine. Cut biscuit dough into quarters and place pieces on top of the filling. Cover and cook on high for an additional 1 hour, or until biscuits are golden and cooked through.
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6Serve warm and enjoy your easy slow cooker chicken pot pie.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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