Slow Cooker Chicken Pot Pie
Shredded chicken and vegetables in a creamy gravy, cooked in the slow cooker and served over golden biscuits.
Equipment
- Slow cooker (5 quart or larger)
- Baking sheet
- Two forks or meat claws
- Instant read thermometer
Ingredients
Main Ingredients
- 2 ½ lb boneless, skinless chicken breasts about 4
- 2 tsp dried oregano
- 1 ½ tsp garlic powder
- 1 tsp cracked black pepper
- ½ tsp smoked paprika
- 1 large yellow onion diced
- 1 can (10.5 oz) reduced sodium condensed cream of chicken soup
- 1 can (10.5 oz) reduced sodium condensed cream of celery soup
- ½ cup low sodium chicken broth
- ½ cup heavy cream
- 3 cup frozen mixed vegetables
- 1 can (16.3 oz) refrigerated jumbo biscuits 8 count
Instructions
Cooking
- Layer. Put the chicken in a 5 quart slow cooker, season with oregano, garlic powder, pepper, and paprika, and top with the onion.
- Add the sauce. Whisk the soups and broth together and pour over the chicken.
- Cook. Cover and cook on high 3 to 4 hours or low 4 to 5 hours, until the chicken reaches 165 degrees F.
- Shred. Shred the chicken and return it to the cooker with the cream and frozen vegetables. Cook on high 30 minutes.
- Serve. Bake the biscuits per the package directions and spoon the filling over them.
Notes
Substitutions: Boneless thighs replace breasts. Drop biscuits or sourdough biscuits replace canned.
Tips: Add the vegetables and cream at the end and taste before adding salt.
Storage: Refrigerate the filling 3 to 4 days and reheat to 165 degrees F. Freeze the filling up to 3 months and bake biscuits fresh.