SLOW COOKER CHICKEN POT PIE Recipe

I made this Slow Cook Chicken Pot Pie using a surprising shortcut and pantry staples that will make you want to save this pin for game day.

I never thought a crock pot could make me this smug on gameday, but here we are. Slow Cook Chicken Pot Pie that does the heavy lifting while you cheer, nap, or scroll.

I pile in boneless skinless chicken breasts and finish it with flaky refrigerated biscuit dough, and somehow it turns into something ridiculous and oddly impressive. It’s rich, needs almost no babysitting, and hides a couple tiny tricks that make people ask for the recipe twice.

Trust me you’re gonna want to save this one, even if you think you’ve pinned every comfort dish already.

Ingredients

• Chicken breasts: lean protein powerhouse, helps muscle repair, low fat but can get dry
• Frozen mixed vegetables: provide fiber, vitamins, color and sweetness, cheap and convenient
• Condensed soups: add creamy body, sodium is high so taste first, thickener included
• Chicken broth: boosts savory flavor, hydrates gravy, choose low sodium to control salt
• Milk or half and half: adds richness and silkiness, increases calories but improves mouthfeel
• Flour: thickens filling, adds mild carbs, whisk well to avoid lumps or pasty bits
• Biscuit dough or puff pastry: golden topping, gives buttery crunch, adds carbs and crowd appeal

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup low sodium chicken broth
• 1/2 cup milk or half and half
• 2 tbsp all purpose flour
• 1 tsp dried thyme
• 1 tsp poultry seasoning
• 1 tsp dried parsley flakes
• 1/2 tsp black pepper
• 3/4 tsp kosher salt, or to taste
• 2 tbsp unsalted butter
• 1 can refrigerated biscuit dough (8 count) or 1 sheet frozen puff pastry, thawed

How to Make this

1. Melt the 2 tbsp butter in a skillet over medium heat, add the diced onion and garlic and cook until soft and smelling good, about 3 to 4 minutes, then stir in the 2 tbsp flour and cook 1 minute to get rid of the raw flour taste.

2. Pour the sautéed onion mixture into the slow cooker, add the 1 can cream of chicken and 1 can cream of mushroom, then whisk in 1 cup chicken broth and 1/2 cup milk or half and half until smooth.

3. Stir in 1 tsp dried thyme, 1 tsp poultry seasoning, 1 tsp dried parsley flakes, 1/2 tsp black pepper and 3/4 tsp kosher salt (taste and adjust later), then add the frozen mixed vegetables.

4. Nestle 1 1/2 to 2 lb boneless skinless chicken breasts into the sauce, pressing them down so they get coated, cover the slow cooker.

5. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and shreds easily with a fork.

6. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir everything together; taste and adjust seasoning if needed.

7. If the filling seems too thin, whisk 1 tablespoon flour with 2 tablespoons cold water to make a slurry, stir into the hot filling and cook on high for 10 to 15 minutes to thicken.

8. For the canned biscuit option: open the 8 count biscuit dough, separate the biscuits and place them on top of the hot filling in the slow cooker, cover and cook on high for 45 to 60 minutes until the biscuits are puffed and cooked through. For the puff pastry option: transfer the filling to a 9×13 oven safe dish, drape the thawed puff pastry sheet over the top, brush with a little milk, cut a few vents and bake in a 400 F oven for 20 to 25 minutes until golden.

9. Let the pot pie sit 5 minutes before serving so the filling sets a bit, then scoop into bowls or plates and enjoy.

Equipment Needed

1. Slow cooker (4 to 6 qt), for cooking the filling and baking biscuits on top
2. 10–12 inch skillet, to melt butter and sauté the onion and garlic
3. Cutting board, for dicing onion and handling the chicken
4. Chef’s knife, sharp for chopping and trimming
5. Measuring cups and spoons, dont skip these for accurate broth, milk, flour and spices
6. Whisk, to smooth the soups and to make the flour slurry
7. Wooden spoon or heatproof spatula, for stirring and scraping the slow cooker sides
8. Can opener, for the condensed soups and biscuit can
9. Two forks, for shredding the cooked chicken
10. 9×13 ovenproof baking dish and pastry brush (if using puff pastry instead of canned biscuits)

FAQ

SLOW COOKER CHICKEN POT PIE Recipe Substitutions and Variations

• Chicken breasts: swap in boneless skinless chicken thighs (1 1/2 to 2 lb). Thighs stay juicier so less chance of dry meat, cook same time and shred or dice like normal.
• Condensed cream of chicken + mushroom soups: make a quick homemade cream base instead. Melt 2 tbsp butter, whisk in 2 tbsp flour, slowly stir in 1 cup low sodium chicken broth and 1 cup milk until thick. Add 1 tsp chicken bouillon or base for flavor and 1/2 cup sautéed mushrooms if you want that mushroom taste.
• Frozen mixed vegetables: use about 2 cups fresh peas, carrots and corn or use a 15 oz can mixed vegetables, drained. If using fresh add them later in the cook so they don’t get mushy.
• Biscuit dough or puff pastry: substitute 1 store bought pie crust, crescent roll dough, or drop biscuits. They’ll brown differently but still make a great topping, just watch timing so they don’t burn.

Pro Tips

Pro tip 1: If you want deeper flavor, brown the chicken and onions in the skillet first, even just 3 to 4 minutes per side. It adds those browned bits that make the sauce schmeier, and the meat will shred easier. If you dont want to wait, throw in cubed chicken or leftover rotisserie chicken to cut cook time.

Pro tip 2: Taste as you go, soup cans vary a lot in salt. Start light on added salt, then finish with a squeeze of lemon or a splash of apple cider vinegar to brighten the otherwise creamy stew if it tastes flat.

Pro tip 3: For a faster, clearer thicken use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead of flour; stir it in at the end and let it bubble for a few minutes. If you prefer a silkier mouthfeel, whisk a little softened cream cheese into the hot filling.

Pro tip 4: Biscuit vs puff pastry hacks: for canned biscuits, separate them and press edges slightly so they bake through, brush with an egg wash for better color. For puff pastry, keep it cold till it hits the oven, cut vents so steam escapes, and check after 18 minutes cause ovens run different.

SLOW COOKER CHICKEN POT PIE Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made this Slow Cook Chicken Pot Pie using a surprising shortcut and pantry staples that will make you want to save this pin for game day.

Pin

Servings

8

servings

Calories

435

kcal

Equipment: 1. Slow cooker (4 to 6 qt), for cooking the filling and baking biscuits on top
2. 10–12 inch skillet, to melt butter and sauté the onion and garlic
3. Cutting board, for dicing onion and handling the chicken
4. Chef’s knife, sharp for chopping and trimming
5. Measuring cups and spoons, dont skip these for accurate broth, milk, flour and spices
6. Whisk, to smooth the soups and to make the flour slurry
7. Wooden spoon or heatproof spatula, for stirring and scraping the slow cooker sides
8. Can opener, for the condensed soups and biscuit can
9. Two forks, for shredding the cooked chicken
10. 9×13 ovenproof baking dish and pastry brush (if using puff pastry instead of canned biscuits)

Ingredients

• 1 1/2 to 2 lb boneless skinless chicken breasts

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 2 cups frozen mixed vegetables (peas, carrots, corn)

• 1 can (10.5 oz) condensed cream of chicken soup

• 1 can (10.5 oz) condensed cream of mushroom soup

• 1 cup low sodium chicken broth

• 1/2 cup milk or half and half

• 2 tbsp all purpose flour

• 1 tsp dried thyme

• 1 tsp poultry seasoning

• 1 tsp dried parsley flakes

• 1/2 tsp black pepper

• 3/4 tsp kosher salt, or to taste

• 2 tbsp unsalted butter

• 1 can refrigerated biscuit dough (8 count) or 1 sheet frozen puff pastry, thawed

Directions

• Melt the 2 tbsp butter in a skillet over medium heat, add the diced onion and garlic and cook until soft and smelling good, about 3 to 4 minutes, then stir in the 2 tbsp flour and cook 1 minute to get rid of the raw flour taste.
• Pour the sautéed onion mixture into the slow cooker, add the 1 can cream of chicken and 1 can cream of mushroom, then whisk in 1 cup chicken broth and 1/2 cup milk or half and half until smooth.
• Stir in 1 tsp dried thyme, 1 tsp poultry seasoning, 1 tsp dried parsley flakes, 1/2 tsp black pepper and 3/4 tsp kosher salt (taste and adjust later), then add the frozen mixed vegetables.
• Nestle 1 1/2 to 2 lb boneless skinless chicken breasts into the sauce, pressing them down so they get coated, cover the slow cooker.
• Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and shreds easily with a fork.
• Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir everything together; taste and adjust seasoning if needed.
• If the filling seems too thin, whisk 1 tablespoon flour with 2 tablespoons cold water to make a slurry, stir into the hot filling and cook on high for 10 to 15 minutes to thicken.
• For the canned biscuit option: open the 8 count biscuit dough, separate the biscuits and place them on top of the hot filling in the slow cooker, cover and cook on high for 45 to 60 minutes until the biscuits are puffed and cooked through. For the puff pastry option: transfer the filling to a 9×13 oven safe dish, drape the thawed puff pastry sheet over the top, brush with a little milk, cut a few vents and bake in a 400 F oven for 20 to 25 minutes until golden.
• Let the pot pie sit 5 minutes before serving so the filling sets a bit, then scoop into bowls or plates and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 333g
• Total number of serves: 8
• Calories: 435kcal
• Fat: 16.4g
• Saturated Fat: 6.5g
• Trans Fat: 0.08g
• Polyunsaturated: 1.3g
• Monounsaturated: 3.8g
• Cholesterol: 118mg
• Sodium: 519mg
• Potassium: 585mg
• Carbohydrates: 45g
• Fiber: 2.5g
• Sugar: 3.8g
• Protein: 41g
• Vitamin A: 1200IU
• Vitamin C: 6mg
• Calcium: 200mg
• Iron: 3.6mg