Slow Cooker Chicken Pot Pie is a comforting dish that brings warmth to any dinner table. With its rich flavors and hearty texture, this recipe is perfect for those chilly nights when you want something filling and satisfying. Plus, it requires minimal effort with the convenience of a slow cooker, making it a go-to for busy days.
Why Make This Recipe
There are many reasons to make Slow Cooker Chicken Pot Pie. It’s a complete meal in one dish, combining protein, vegetables, and fluffy biscuits. Not only is it delicious, but it is also easy to prepare. Just toss everything in the slow cooker and let it do the work for you. This dish is great for family gatherings, potlucks, or simply enjoying a cozy meal at home.
How to Make Slow Cooker Chicken Pot Pie
Making Slow Cooker Chicken Pot Pie is straightforward and quick. Here’s how to do it:
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 2 10.5-ounce cans condensed cream of chicken soup
- 1 16-ounce bag frozen mixed vegetables
- 1 16-ounce can refrigerated biscuit dough
Directions:
- Arrange the chicken breasts in the bottom of a 6-quart slow cooker.
- Spoon the condensed cream of chicken soup evenly over the chicken.
- Scatter the frozen mixed vegetables over the top.
- Cover and cook on LOW for 5-6 hours or HIGH for 2 1/2-3 1/2 hours, until the chicken reaches 165 degrees F.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir gently and cook for another 10-15 minutes.
- Meanwhile, bake the refrigerated biscuits according to the package directions until golden.
- Spoon the creamy chicken filling into bowls and serve with the warm biscuits.
How to Serve Slow Cooker Chicken Pot Pie
Serve the Slow Cooker Chicken Pot Pie in deep bowls. Ladle the creamy chicken filling into the bowls and place a warm biscuit on the side or on top. This will make for a hearty, satisfying meal. You can also add a sprinkle of fresh herbs like parsley for a touch of color and flavor.
How to Store Slow Cooker Chicken Pot Pie
To store leftover Slow Cooker Chicken Pot Pie, let it cool completely. Then, place it in an airtight container and refrigerate for up to 3 days. If you want to freeze it, ensure it’s in an airtight container or freezer bag to avoid freezer burn, where it can last for up to 2 months. Reheat in the microwave or on the stove until hot.
Tips to Make Slow Cooker Chicken Pot Pie
- For extra flavor, you can add herbs and spices to the chicken before adding the soup.
- If you prefer, use fresh vegetables instead of frozen ones, but be sure to chop them into small pieces for even cooking.
- If you want a thicker filling, mix in a bit of cornstarch combined with water just before serving.
Variation
For a twist on the classic, consider adding sliced mushrooms or chopped potatoes to the mix. You could also substitute the chicken for turkey if you have leftovers from another meal.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier flavor. Just make sure they are boneless and skinless.
2. How can I make this dish healthier?
You can use low-fat cream of chicken soup and add more vegetables or use whole wheat biscuit dough for a healthier option.
3. Can I cook it on HIGH if I’m short on time?
Definitely! Cooking on HIGH for 2 1/2 to 3 1/2 hours will work just fine, as long as the chicken reaches the proper internal temperature.
Slow Cooker Chicken Pot Pie
Ingredients
Method
- Arrange the chicken breasts in the bottom of a 6-quart slow cooker.
- Spoon the condensed cream of chicken soup evenly over the chicken.
- Scatter the frozen mixed vegetables over the top.
- Cover and cook on LOW for 5-6 hours or HIGH for 2 1/2-3 1/2 hours, until the chicken reaches 165 degrees F.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir gently and cook for another 10-15 minutes.
- Spoon the creamy chicken filling into bowls and serve with the warm biscuits.
