Name: Slow Cooker Chicken Pot Pie Recipe with Soft Veggies and Comforting Texture
Ingredients: 4 boneless, skinless chicken breasts about 2 ½ pounds; 2 teaspoons dried oregano; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons salt; 1 teaspoon cracked black pepper; 1/2 teaspoon smoked paprika; 1 large yellow onion diced; 3 cups frozen mixed vegetables; 1 (10.5 ounce) can of condensed cream of chicken soup; 1 (10.5 ounce) can of condensed cream of celery soup; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 (16.3 ounce) can of Grands or jumbo biscuits 8 count

Description

This slow cooker chicken pot pie is a cozy, comforting meal made with tender shredded chicken, soft vegetables, and a creamy sauce. It’s an easy crockpot dinner that comes together with minimal prep and works perfectly for busy days when you want something warm and filling waiting for you.

Ingredients

Scale

4 boneless, skinless chicken breasts about 2 ½ pounds
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1 large yellow onion diced
3 cups frozen mixed vegetables
1 (10.5 ounce) can of condensed cream of chicken soup
1 (10.5 ounce) can of condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream

1 (16.3 ounce) can of Grands or jumbo biscuits 8 count

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Instructions

Place the chicken breasts in the bottom of a 5-quart or larger slow cooker in an even layer.
Sprinkle the oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken.
Add the diced onion on top of the chicken, followed by the frozen mixed vegetables in an even layer.
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
Pour the soup mixture evenly over the ingredients in the slow cooker.
Cover and cook on high for 3–4 hours or on low for 5–7 hours, until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the slow cooker and shred it using two forks or meat claws.
Return the shredded chicken to the slow cooker, add the heavy cream, and stir until fully combined.
Turn the slow cooker to warm while the biscuits bake.
Bake the biscuits according to the package directions.

Serve the chicken pot pie filling warm with freshly baked biscuits.

Notes

Frozen vegetables can be added directly without thawing.
Shredding the chicken while warm makes it easier to mix back into the sauce.

Keep biscuits separate until serving to maintain their texture.
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Yield: 6 servings
Category: Dinner
Method: Slow Cooker
Cuisine: American