Slow Cooker Chicken Pot Pie with Biscuits
Just when you thought traditional chicken pot pie couldn't get any better, here comes this Slow Cooker Chicken Pot Pie with Biscuits. This recipe version boasts all the familiar flavors of a classic chicken pot pie, assembled and left to cook in the slow cooker, ready to be enjoyed with the added convenience of canned biscuits!
While the classic chicken pot pie will always hold a place in my heart and on my dinner table, I also love to add fun and tasty twists to traditional recipes and show you that there's more than one way to savor the goodness of your favorite dish.
The chicken pot pie crust has been replaced in this recipe with a side of baked biscuits that you can make from scratch or from store-bought canned biscuits. This also makes it super easy to modify your meal to suit your dietary preferences – simply omit the biscuits and serve this slow cooker chicken pot pie with another side dish of your choice.
WHY THIS RECIPE
- Making this chicken pot pie in the slow cooker means effortless comfort food. It's as simple as adding the ingredients and getting on with your day.
- You'll get the extra convenience from making a fresh batch of flaky biscuits with store-bought canned dough!
- This dish is the perfect balance of healthy protein and vegetables with a creamy sauce and warm biscuits to dunk into. Everyone loves it!
With just 10 minutes of preparation, this has to be one of the easiest chicken pot pies ever made! The rest of the work is left to the slow cooker, melding all of the flavors of the layered ingredients and ready to be served as a nutritious and cozy midweek family dinner or lazy weekend meal.
INGREDIENT NOTES
- Chicken – Boneless skinless chicken breasts work the best for chicken pot pie, but you could also use boneless skinless chicken thighs which will add more flavor and fat content to the dish.
- Veggies – Like any classic chicken pot pie, this recipe calls for a mixture of potatoes, onion, celery, and garlic. Mushrooms can also be added when making chicken pot pie, but you would need to add the softer variety of veggies towards the end of the cooking time to avoid them turning into mush.
- Dried thyme – The type of dried herb that is typically found in this dish.
- Salt and pepper – To balance the flavors. Add more or less depending on your taste preferences.
- Cream of chicken soup – Thickens the pot pie mixture and adds incredible creamy flavor.
- Broth – Use store-bought or homemade broth.
- Heavy cream – Whole milk can be used instead, if you like. This adds flavor and creaminess.
- Frozen mixed veggies – Your frozen mixed veggies will typically include corn, peas, and carrots.
- Biscuits – I love to use the 16.3 ounce Grands Southern Homestyle butter tastin’ biscuits for serving with this slow cooker chicken pot pie. You can easily make your own biscuits from scratch for this dish, if you prefer.
- Garnish – Garnish your chicken pot pie with fresh parsley as a lovely optional extra.
NO SLOW COOKER? NO PROBLEM!
If you don't have a slow cooker, that doesn't mean that you can't still enjoy this delicious dish. Here's how I'd cook this chicken pot pie on the stovetop instead:
Stovetop Directions:
- Heat a tablespoon of oil over medium heat in a large pot of Dutch oven.
- Season the chicken breasts with salt and pepper and then sear them on both sides for about 2–3 minutes until lightly browned. They don't need to be fully cooked at this stage.
- Remove the chicken and set it aside.
- Add a little more oil to the pot if needed and then sauté the onion, celery, and minced garlic over medium heat for about 3–5 minutes, until softened and fragrant.
- Return the chicken to the pot along with the cubed potatoes, thyme, cream of chicken soup, and chicken broth.
- Stir everything to combine, cover, and bring to a simmer. Cook for about 20–25 minutes over medium-low heat, or until the chicken is cooked through and the potatoes are fork-tender.
- While the soupy base is simmering, preheat your oven and bake the Pillsbury biscuits according to the package directions.
- Once the chicken is fully cooked, remove it from the pot, chop or shred it, then return it to the pot.
- Add the frozen mixed vegetables and the heavy cream. Stir to combine and let it simmer uncovered for another 10–15 minutes, stirring occasionally until the veggies are tender and the mixture is creamy.
- Adjust the thickness of the mixture by either adding more broth to thin it out or add a cornstarch slurry for a thicker consistency.
- Once satisfied, serve your chicken pot pie mixture in serving bowls and garnish with freshly parsley. Enjoy with your freshly baked biscuits!
MORE FAIL-PROOF TIPS
- For the most tender and flavorful chicken, cooking this dish on LOW for a longer time is always best. Just be sure not to exceed the suggested cook times, or the meat may become dry.
- To make the soup extra thick and creamy, reduce the amount of broth and add a splash more cream. If it turns out thinner than you'd like, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the pot. Let it simmer for 10 minutes or until it thickens to your liking.
- For a thinner consistency, just add a bit more broth to loosen it up.
- Prefer your veggies to be extra soft? Toss them in the slow cooker at the beginning so they have plenty of time to cook through and become ultra tender.
STORAGE INSTRUCTIONS
- Refrigeration: Once completely cooled, store any leftover chicken pot pie mixture in an airtight container in the fridge for 3-5 days. The biscuits must be stored in a separate container and will last for up to 5 days in the fridge.
- Reheat: Reheat the chicken pot pie mixture in the microwave or cover with foil in a preheated oven at 300 degrees for 15 minutes or until thoroughly heated.
- Freezer: Freezer your chicken pot pie for up to 3 months. Thaw it in the fridge and then heat it in the oven or the slow cooker on the “keep warm” setting until heated through. The biscuits will also last for up to 3 months in the freezer, but be sure to wrap them with foil and plastic wrap. Remove the plastic but keep the foil on to reheat your thawed biscuits in the oven for about 6-8 minutes at 350 degrees F, then remove the foil and heat for an additional 4-6 minutes.
MORE HEARTY CHICKEN RECIPES
Slow Cooker Chicken Pot Pie With Biscuits
Slow Cooker Chicken Pot Pie boasts all the flavors of a classic chicken pot pie, ready to be enjoyed with the added convenience of canned biscuits!
Ingredients
- 4 boneless skinless chicken breasts
- 5-6 gold potatoes, peeled and cubed (about 2 cups)
- 1 medium onion, chopped
- 4 ribs/sticks celery, chopped
- 3-5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (10.5) ounce cans cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream or whole milk
- 16 ounce bag frozen mixed vegetables
- 16.3 ounce Grands southern homestyle butter tastin’ biscuits, for serving
- Fresh parsley, for garnish (optional)
Instructions
- Place chicken breasts in an even layer inside the slow cooker.
- Evenly top with the potatoes, onion, celery, garlic, and seasonings. Then pour in the cream of chicken soup, chicken broth, and heavy cream.
- Place the lid on the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- During the last 1 hour, preheat the oven and prepare the biscuits according to package instructions.
- As the biscuits are cooking, remove the chicken breasts and transfer onto a chopping board. Cut into bite-sized cubes or shred with a fork. Return it to the slow cooker and add the frozen mixed vegetables. Stir to combine. Cover with lid and then continue cooking the remainder of the time, until the vegetables are heated through.
- Garnish with fresh chopped parsley. Ladle into bowls and serve with freshly baked biscuits. Enjoy!
Notes
- I recommend cooking low and slow for the most tender meat. Do not go past the recommended cooking times or the chicken will dry out.
- For a thicker and creamier soup, use less broth and add a little more cream. If you find the soup too thin for your liking, you can make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water and stirring the mixture into the soup. Cook for 10 more minutes, or until desired consistency is reached.
- If the soup gets too thick, simply stir in a little more broth to thin it out.
- If you want the mixed veggies extra soft and tender, you can add them in with the rest of the ingredients at the start of cooking.
FREQUENTLY ASKED QUESTIONS
Gold potatoes, red potatoes, baby potatoes, or Russet potatoes are all great options. Whichever you choose, make sure to cut them the same size for even cooking in the slow cooker.
If you don't want biscuits, consider serving this chicken pot pie recipe with crusty bread, rice, or over pasta. That will help soak up all the delicious sauce from the chicken pot pie so that nothing goes to waste!
Chicken pot pie includes lean chicken breasts and an array of healthy veggies. That said, like this recipe, it also includes other ingredients that can significantly increase the total fat content and carb content, such as cream of chicken soup, heavy cream, and the side of biscuits.
The great news is that this type of dish can easily be varied by making simple ingredient swaps. For instance, you can remove the potatoes and biscuits from the recipe for a more ketogenic-friendly version.
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