This slow cooker chicken pot pie filling uses chicken and vegetables, then gets topped with baked biscuits.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- 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 giant biscuits (8 count)
How to make it
Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
Add the diced onion in an equal layer, then top with the frozen mixed vegetables.
In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until well incorporated.
Pour the soup mixture evenly over all the ingredients in the slow cooker.
Cover and cook on high for 3-4 hours or on low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F.
Carefully remove the chicken from the slow cooker and shred it using two forks or meat claws.
Return the shredded chicken to the slow cooker and add the heavy cream. Stir well to incorporate, then turn the slow cooker temperature to warm while you prepare the biscuits.
Bake the biscuits according to the package recommendations (usually in a preheated oven).
Serve the warm chicken pot pie filling topped with freshly baked biscuits.
Tips and serving
Check chicken for 165°F (74°C) before shredding and bake biscuits separately as directed.
For more ideas, try Easy Homemade Chicken Vegetable Soup with Fresh Herbs or Slow-Cooked Creamy Cajun Chicken Pasta Recipe for Easy Weeknights.
Easy Slow Cooker Chicken Pot Pie
This slow cooker chicken pot pie filling uses chicken and vegetables, then gets topped with baked biscuits. Makes 8 servings.
- 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 giant biscuits (8 count)
Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
Add the diced onion in an equal layer, then top with the frozen mixed vegetables.
In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until well incorporated.
Pour the soup mixture evenly over all the ingredients in the slow cooker.
Cover and cook on high for 3-4 hours or on low for 5-7 hours, or until the chicken reaches an internal temperature of 165 degrees F.
Carefully remove the chicken from the slow cooker and shred it using two forks or meat claws.
Return the shredded chicken to the slow cooker and add the heavy cream. Stir well to incorporate, then turn the slow cooker temperature to warm while you prepare the biscuits.
Bake the biscuits according to the package recommendations (usually in a preheated oven).
Serve the warm chicken pot pie filling topped with freshly baked biscuits.
Check chicken for 165°F (74°C) before shredding and bake biscuits separately as directed.