Slow Cooker Chicken Pot Pie
This slow cooker chicken pot pie combines tender shredded chicken and vegetables in a rich, creamy filling. Top each bowl with a warm, buttery biscuit for an easy comfort food dinner with minimal prep.
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Servings: 8
Calories: 469kcal
Equipment
- Crock Pot
Ingredients
- 4 chicken breasts boneless, skinless (approximately 1½ to 2 pounds total)
- 1 yellow onion chopped
- 1 1/2 cups carrots chopped
- 1 1/2 cups celery sliced
- 1/4 cup Italian parsley chopped
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup 2 cans
- 1 1/2 cups peas frozen
- 1 1/2 cups corn frozen
- 16.3 oz refrigerated biscuits 8 count
Instructions
- Place the chicken breasts in the bottom of a large slow cooker. Add the onion, carrots, celery, parsley, paprika, oregano, salt and pepper.
- Pour the chicken stock and cream of chicken soup over the chicken and vegetables. Stir the vegetables, seasonings, stock and soup together, leaving the chicken beneath the mixture.
- Cover and cook on Low for 5 1/2 to 7 1/2 hours or High for 2 1/2 to 3 1/2 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- During the final 30 minutes of the total cooking time, transfer the chicken to a cutting board and shred it using two forks.
- Return the shredded chicken to the slow cooker. Add the frozen peas and corn and stir until combined.
- Cover and cook for the remaining 30 minutes, until the vegetables are heated through. The total cooking time will be 6 to 8 hours on Low or 3 to 4 hours on High.
- Meanwhile, bake the biscuits according to the package directions. Spoon the chicken pot pie filling into bowls and top each serving with a warm biscuit.
Video
Notes
- Low versus High. Both settings work, but I prefer cooking this recipe on Low when time allows. The chicken becomes especially tender, shreds easily and has the best overall flavor.
- Filling consistency. This recipe produces a creamy, spoonable filling. For a thicker chicken pot pie filling, reduce the chicken stock to 1/2 cup.
- Thicken after cooking. If the finished filling is thinner than you prefer, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water. Stir the slurry into the filling and cook for an additional 15 to 30 minutes.
- Chicken thighs. Boneless, skinless chicken thighs can replace the chicken breasts. Use approximately the same total weight.
- Rotisserie chicken shortcut. Omit the raw chicken and stir 3 to 4 cups of shredded rotisserie chicken into the filling with the peas and corn during the final 30 minutes.
- Vegetable substitution. Replace the peas and corn with 3 cups of frozen mixed vegetables, adding them during the final 30 minutes.
- Extra-creamy filling. Stir in 1/2 cup heavy cream with the peas and corn for an even richer filling.
- Keep the biscuits separate. Bake the biscuits in the oven for the best golden, fluffy texture. Biscuits cooked directly in the slow cooker may remain soft or doughy on the bottom.
- Storage. Refrigerate cooled filling in an airtight container for up to 4 days. Store the biscuits separately to prevent them from becoming soggy.
- Freezing. Freeze the cooled filling without the biscuits for up to 3 months. Thaw overnight in the refrigerator and serve with freshly baked biscuits.Add the peas and corn during the final 30 minutes and bake the biscuits separately. This prevents mushy vegetables and gives every serving a golden, fluffy biscuit instead of a soft or soggy topping.
Nutrition
Serving: 1g | Calories: 469kcal | Carbohydrates: 51g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1288mg | Potassium: 1325mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5001IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 3mg
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