Comforting Slow Cooker Chicken Pot Pie That’s Pure Bliss
introduction
Slow cooker recipes are a lifesaver for busy weeknights, and there’s nothing quite like a gathering around a warm, hearty meal that feels like a hug in a bowl. The Comforting Slow Cooker Chicken Pot Pie is one such dish that combines the classic flavors of a traditional pot pie but with the ease of slow cooking. This recipe brings together tender chicken, colorful vegetables, and creamy sauces, all topped with fluffy biscuits. It’s pure comfort food that will satisfy your cravings and warm your soul.
why make this recipe
Why choose this Comforting Slow Cooker Chicken Pot Pie? Simply put, it’s ideal for anyone looking for a hearty meal without much fuss. This dish allows you to set it and forget it. Just toss the ingredients together in your slow cooker in the morning, and by dinner time, you’ll have a flavorful and satisfying meal waiting for you. It’s also perfect for families, as everyone loves the combination of chicken, veggies, and creamy sauce, topped with biscuits. Plus, it’s a great way to easily include more vegetables in your family’s diet. Whether it’s for a busy weekday or a cozy weekend gathering, this dish is sure to please.
how to make Comforting Slow Cooker Chicken Pot Pie
Making this comforting chicken pot pie in your slow cooker is incredibly simple. Follow this step-by-step guide to create a warm and flavorful meal.
Ingredients :
- 1 lb chicken breast (boneless and skinless)
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1/2 tsp paprika
- 1 medium onion (diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 package biscuits (for topping)
Directions
- Prepare the Chicken: Start by placing the boneless, skinless chicken breast at the bottom of your 5-quart slow cooker. This will be the base of your dish.
- Season the Chicken: Sprinkle oregano, garlic powder, salt, pepper, and paprika over the chicken. This seasoning will infuse the chicken with flavor as it cooks.
- Add the Onion and Vegetables: Scatter the diced onion evenly over the chicken. Then, add the frozen mixed vegetables on top. You can use any combination of vegetables you like, such as peas, carrots, and corn.
- Mix the Soups and Broth: In a medium bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth. Stir until these ingredients mix together smoothly. This creamy mixture will create a delicious sauce for your pot pie filling.
- Combine Everything in the Slow Cooker: Gently drizzle the soup mixture over the chicken and vegetables in the slow cooker. Make sure everything is well-coated with the creamy sauce.
- Cook the Mixture: Place the lid on the slow cooker and set it to cook on high for 3-4 hours or on low for 5-7 hours. The chicken should reach an internal temperature of 165°F when fully cooked.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
- Add Heavy Cream: Return the shredded chicken to the slow cooker and stir in the heavy cream. Set the slow cooker to warm while you prepare the biscuits.
- Bake the Biscuits: Preheat your oven and bake the biscuits according to the package instructions.
- Serve: When the biscuits are golden brown, ladle the warm chicken pot pie filling into bowls and top with the flaky biscuits.
how to serve Comforting Slow Cooker Chicken Pot Pie
Serving Comforting Slow Cooker Chicken Pot Pie is simple and rewarding. Use deep bowls so you can generously ladle in the creamy chicken and vegetable filling. Top each serving with a warm biscuit, allowing it to soak up some of the delicious sauce below. You can offer extra biscuits on the side for those who want an additional treat. Pair your pot pie with a fresh green salad or some steamed green beans for a balanced meal.
how to store Comforting Slow Cooker Chicken Pot Pie
Storing leftovers of your Comforting Slow Cooker Chicken Pot Pie is easy! Allow the dish to cool down to room temperature. Then, transfer any leftovers to an airtight container and store them in the refrigerator. This dish can last for 3-4 days when properly stored.
For longer storage, consider freezing the filling (without the biscuits). Place it in a freezer-safe container and it can last up to three months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave. Bake fresh biscuits when you’re ready to serve for that homemade touch.
tips to make Comforting Slow Cooker Chicken Pot Pie
- Cooking Time: If you prefer your chicken to be extra tender, you can cook it on low for the full 7 hours. This allows the flavors to meld beautifully.
- Veggie Variations: Feel free to customize the vegetables based on what’s in your fridge. Carrots, green beans, or even potatoes would work wonderfully.
- Gluten-Free Option: Substitute the cream soups with gluten-free versions if you’re looking for a gluten-free meal. Pair it with gluten-free biscuits to match.
- Flavor Boost: Add a splash of white wine or a tablespoon of Dijon mustard to the soup mixture for an extra depth of flavor.
variation
One popular variation of the Comforting Slow Cooker Chicken Pot Pie is to swap out the chicken for turkey. This is especially great for post-holiday meals when you might have leftover turkey. Another variation is to make it a Southern-style pot pie by adding cooked and crumbled bacon or smoked sausage for an added layer of flavor.
You can also tweak the herbs and spices to suit your own taste. Try adding thyme, rosemary, or even a pinch of cayenne pepper for heat.
FAQs
1. Can I use frozen chicken breasts?
Yes! You can use frozen chicken breasts directly in the slow cooker. Just make sure they cook longer to ensure they reach 165°F.
2. How can I thicken the sauce if it’s too thin?
If you find the sauce to be thinner than you’d like, you can mix a tablespoon of cornstarch with water and stir it into the mixture in the last 30 minutes of cooking. This will help thicken up the sauce.
3. Can I use homemade soup instead of canned?
Absolutely! If you have homemade cream of chicken and cream of celery soup, feel free to use those. Just ensure the consistency is similar to the canned versions.
This Comforting Slow Cooker Chicken Pot Pie is a delightful dish that’s sure to become a family favorite. With its creamy chicken filling, colorful vegetables, and warm biscuits, every spoonful is pure bliss. Enjoy your cooking adventure and gather around the table for this comforting meal!
Print
Comforting Slow Cooker Chicken Pot Pie
- Total Time: 225 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A warm, hearty chicken pot pie made easy in the slow cooker with tender chicken, colorful vegetables, and creamy sauce topped with fluffy biscuits.
Ingredients
- 1 lb chicken breast (boneless and skinless)
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1/2 tsp paprika
- 1 medium onion (diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 package biscuits (for topping)
Instructions
- Prepare the chicken: Start by placing the boneless, skinless chicken breast at the bottom of your slow cooker.
- Season the chicken: Sprinkle oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the onion and vegetables: Scatter the diced onion and add the frozen mixed vegetables on top.
- Mix the soups and broth: In a bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
- Combine everything in the slow cooker: Drizzle the soup mixture over the chicken and vegetables.
- Cook the mixture: Cook on high for 3-4 hours or low for 5-7 hours until the chicken reaches 165°F.
- Shred the chicken: Remove the chicken and shred into bite-sized pieces.
- Add heavy cream: Return shredded chicken to the slow cooker and stir in heavy cream.
- Bake the biscuits: Preheat oven and bake the biscuits according to package instructions.
- Serve: Ladle the pot pie filling into bowls and top with biscuits.
Notes
For best results, allow the dish to cool before storing the leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg