Go Back

Slow Cooker Chicken Pot Pie

A comforting dish with rich flavors and hearty texture, perfect for chilly nights and easy preparation in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts
  • 2 10.5-ounce cans condensed cream of chicken soup
  • 1 16-ounce bag frozen mixed vegetables Can substitute with fresh chopped vegetables.
  • 1 16-ounce can refrigerated biscuit dough Bake according to package directions.

Method
 

Preparation
  1. Arrange the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Spoon the condensed cream of chicken soup evenly over the chicken.
  3. Scatter the frozen mixed vegetables over the top.
  4. 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.
  5. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  6. Stir gently and cook for another 10-15 minutes.
Serving
  1. Spoon the creamy chicken filling into bowls and serve with the warm biscuits.

Notes

For extra flavor, you can add herbs and spices to the chicken before adding the soup. If you want a thicker filling, mix in a bit of cornstarch combined with water just before serving. To store leftovers, cool completely and refrigerate for up to 3 days, or freeze for up to 2 months.