Easy Slow Cooker Chicken Pot Pie: A Comforting Recipe

Okay, mom tribe, let’s talk about the dinner dilemma we all face: How do we get a delicious, satisfying meal on the table without losing our ever-loving minds? I’ve got the answer today with my family’s go-to slow cooker chicken pot pie.

My first attempt at slow cooker chicken pot pie was a comedy of errors. Picture this: It was a Tuesday – the day that felt like five Mondays rolled into one. I was trying to juggle school pick-up, a conference call, and the ever-present Mount Washmore (that’s my laundry pile!). In my haste, I forgot to thaw the chicken and used cream of mushroom soup instead of cream of chicken.

The result? A gloopy, oddly flavored mess that my kids politely referred to as “interesting.” But, hey, even kitchen warriors stumble! I learned from my mistakes, tweaked the recipe, and now I’m sharing my foolproof (yes, foolproof) version of slow cooker chicken pot pie with you. This slow cooker chicken pot pie has become a regular in our meal rotation. I’m so glad I didn’t give up after that first try. It’s now a family favorite.

This recipe fits perfectly into my real, chaotic, beautiful-mess kind of family life because it’s easy and adaptable. And I know that you will love this slow cooker chicken pot pie recipe, and your families will, too! Kitchen warriors, grab your slow cookers, and let’s get cooking!

Here’s what you’ll need for this super simple slow cooker chicken pot pie. Trust me, this ingredient list is short because mama doesn’t have time for fancy!

• 2 lbs boneless, skinless chicken breasts: You can use thighs too, but my kids prefer breasts.
• 1 (10.75 oz) can condensed cream of chicken soup: The classic!
• 1 cup mixed vegetables, frozen: I grab whatever’s on sale at Target while doing my regular grocery run.
• 1 medium onion, chopped: Yellow or white, whatever you have on hand.
• 2 cloves garlic, minced: Adds a nice little flavor punch.
• 1 teaspoon dried thyme: Adds a little extra flavor for this slow cooker chicken pot pie.
• 1/2 teaspoon salt: Or to taste.
• 1/4 teaspoon black pepper: Freshly ground is always best, but pre-ground works fine.
• 1 cup chicken broth: Low sodium is my go-to.
• 1 can (10 oz) refrigerated biscuit dough: The magic ingredient!
• 2 tablespoons butter, melted: For brushing on top of the biscuits.

No worries if you don’t have cream of chicken soup – I use cream of celery soup all the time in my slow cooker chicken pot pie. This slow cooker chicken pot pie doesn’t have to break the bank – frozen veggies are your friend! They’re just as nutritious as fresh and last longer.

Here’s a mom hack that saved my sanity: I chop the onion and garlic on Sunday and store them in the fridge. It makes weeknight cooking SO much faster. Store any leftover cooked chicken pot pie in an airtight container in the fridge for up to 3 days. My family loves when I add extra veggies to this slow cooker chicken pot pie. My youngest loves peas, so I always toss in a handful extra!

Okay, kitchen warriors, let’s do this! Follow along, and you’ll have a delicious slow cooker chicken pot pie simmering away in no time.

1. Prep the chicken: Place the chicken breasts in the bottom of your slow cooker. Don’t worry about browning them first – the slow cooker will take care of it all!
2. Add the goodies: In a large bowl, mix together the cream of chicken soup, mixed vegetables, onion, garlic, thyme, salt, pepper, and chicken broth. Pour this mixture over the chicken in the slow cooker.
3. Slow cook to perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
5. Biscuit time: Open the can of biscuit dough and cut each biscuit into quarters. Drop the biscuit pieces on top of the chicken mixture in the slow cooker.
6. Brush with butter: Brush the tops of the biscuits with melted butter. This helps them brown nicely.
7. Cook until golden: Cover and cook on high for another 30-45 minutes, or until the biscuits are golden brown and cooked through. This timing can depend on your individual crock pot.

Here’s where I used to mess up my slow cooker chicken pot pie – don’t make my mistake! I used to overcook the biscuits. Now, I watch them closely during the last 30-45 minutes to make sure they don’t burn. While your slow cooker chicken pot pie is doing its thing, pour yourself that well-deserved coffee! The slow cooker chicken pot pie should smell amazing by now. If the biscuits are browning too quickly, you can place a paper towel under the lid to absorb some of the moisture.

In my chaotic kitchen, this **slow cooker chicken pot pie** usually takes about 7 hours on low. This slow cooker chicken pot pie reminds me of another family favorite, pretzel crusted chicken from my site! For more sanity-saving dinner ideas, check out my white chicken chili recipe.

Alright, let’s talk serving suggestions for this slow cooker chicken pot pie. This is the fun part!

The kids devour this slow cooker chicken pot pie when I serve it with a simple side salad. The freshness of the salad balances out the richness of the pot pie. I also sometimes serve it with a side of steamed green beans or roasted carrots. My family loves a side of mashed potatoes with just about anything.

This slow cooker chicken pot pie is perfect for those crazy weeknight dinners when everyone is running in different directions. I also love making it on a chilly Sunday afternoon. It’s the ultimate comfort food! I like to sprinkle a little fresh parsley on top for a pop of color. You can also add a dollop of sour cream or Greek yogurt for extra creaminess.

Leftovers (if there are any!) are great for lunch the next day. I usually just reheat them in the microwave. If you want to get fancy, you can bake them in the oven until heated through. One of my friends told me how much she loved that this recipe for a delicious slow cooker chicken pot pie can be easily adjusted for dietary needs.

Okay, mom tribe, let’s tackle some of those burning questions you might have about this slow cooker chicken pot pie.

Can my picky eater handle this slow cooker chicken pot pie?

Absolutely! The great thing about this recipe is that you can easily customize it to your picky eater’s preferences. You can leave out any vegetables they don’t like or add in their favorites. My kids are more likely to eat it if I let them help me make it.

What if I burn my slow cooker chicken pot pie? (Asking for a friend… okay, it was me!)

Don’t panic! If the biscuits start to burn, turn off the slow cooker and let it sit for a few minutes. The residual heat will continue to cook the biscuits without burning them. You can also place a piece of aluminum foil loosely over the top to prevent further browning.

Can I make this slow cooker chicken pot pie ahead for meal prep?

Yes, you can! Prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator. When you’re ready to cook, simply dump it into the slow cooker and follow the instructions. You can also assemble the entire pot pie ahead of time and store it in the refrigerator until you’re ready to cook.

Can I use rotisserie chicken instead of raw chicken breasts?

Definitely! Using rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the slow cooker along with the other ingredients. You may need to reduce the cooking time slightly since the chicken is already cooked. This way, a quick slow cooker chicken pot pie is ready even faster!

Can I add different vegetables to this slow cooker chicken pot pie?

Absolutely! Feel free to add any vegetables you like. Some popular additions include carrots, celery, potatoes, and peas. I often add extra vegetables to sneak in some extra nutrients for my kids.

Is this slow cooker chicken pot pie gluten-free?

Not as written, but you can easily make it gluten-free by using gluten-free cream of chicken soup and gluten-free biscuit dough. There are several brands of gluten-free biscuit dough available at most grocery stores.

Can I freeze this slow cooker chicken pot pie?

I don’t recommend freezing the entire pot pie with the biscuits on top, as the biscuits may become soggy when thawed. However, you can freeze the chicken and vegetable mixture separately. When you’re ready to serve, thaw the mixture and top with fresh biscuits before baking.

This slow cooker chicken pot pie is more than just a recipe to me. It’s about creating a warm, comforting meal that brings my family together. It’s a reminder that even on the busiest days, we can still share a delicious meal without spending hours in the kitchen.

Slow Cooker Chicken Pot Pie Mom Hacks:

• Veggies: Use frozen to save time and money.
• Chicken: Rotisserie chicken is your friend for a quick shortcut.
• Biscuits: Keep an eye on them to prevent burning!

Here are a few family-tested variations to try with this slow cooker chicken pot pie:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Cheesy Goodness: Sprinkle some shredded cheddar cheese on top of the biscuits before baking.
• Creamy Dreamy: Add a splash of heavy cream or half-and-half to the chicken mixture for extra creaminess.

My daughter loves the cheesy version, while my son prefers a little bit of spice. I encourage you to experiment and make this slow cooker chicken pot pie your own. And if your feeling extra inspired check out this external link, Slow Cooker Chicken Pot Pie | Large Family Style Recipe.

I hope this recipe brings as much joy and comfort to your family as it has to mine. Remember, cooking should be fun and stress-free. Don’t be afraid to experiment, make mistakes, and most importantly, enjoy the process! Good luck making this easy slow cooker chicken pot pie, and don’t worry about a thing. You have got this!