1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts for this recipe, but make sure to extend the cooking time by 1-2 hours if cooking on low. Always check the internal temperature to ensure it reaches 165°F.

2. Can I make this recipe without the biscuits?

Absolutely! While biscuits provide a traditional and delicious topping, you can opt for mashed potatoes, puff pastry, or even a simple biscuit mix to suit your taste or dietary needs.

3. How do I store leftovers?

Store any leftover Slow Cooker Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. Reheat the filling in the microwave or stovetop, and bake fresh biscuits when ready to serve.

Slow Cooker Chicken Pot Pie - Easy & Comforting

Name: Slow Cooker Chicken Pot Pie
Prep time: 10 min
Cook time: PT-489009H35S
Total time: PT-489009H35S
Cuisine: American
Ingredients: 3 Boneless-Skinless Chicken Breasts; 1 teaspoon Kosher Salt; ½ teaspoon Black Pepper; 1 ½ teaspoons Garlic Powder; ½ teaspoon Onion Powder; ¾ teaspoon Poultry Seasoning (or Sage, Rosemary, Thyme); ½ Yellow Onion, diced; ¾ cup Diced Celery; 3 medium Potatoes, peeled and diced; 16 oz bag Frozen Mixed Vegetables; 1 can (10.5 oz) Cream of Chicken Soup; 1 cup Milk (whole milk recommended); ½ cup Chicken Broth (low sodium preferred); 1 can (16 oz) Grands Biscuits (flaky layers style)

Description

Slow Cooker Chicken Pot Pie is a comforting, one-pot meal with tender chicken, vegetables, and a creamy sauce, topped with golden biscuits. It’s an easy recipe that takes minimal preparation and is perfect for busy weeknights or cozy dinners.

Ingredients

Scale

3 Boneless-Skinless Chicken Breasts
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
1 ½ teaspoons Garlic Powder
½ teaspoon Onion Powder
¾ teaspoon Poultry Seasoning (or Sage, Rosemary, Thyme)
½ Yellow Onion, diced
¾ cup Diced Celery
3 medium Potatoes, peeled and diced
16 oz bag Frozen Mixed Vegetables
1 can (10.5 oz) Cream of Chicken Soup
1 cup Milk (whole milk recommended)
½ cup Chicken Broth (low sodium preferred)
1 can (16 oz) Grands Biscuits (flaky layers style)

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Instructions

Place chicken breasts in the slow cooker and sprinkle with salt, black pepper, garlic powder, onion powder, and poultry seasoning.
Add the diced onion, celery, potatoes, and frozen mixed vegetables to the slow cooker.
In a separate bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Pour this mixture over the vegetables, ensuring the chicken remains at the bottom.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken reaches an internal temperature of 165°F.
About 20 minutes before serving, bake the biscuits according to the package instructions.
Remove the chicken from the slow cooker, shred it, and add it back into the pot. Stir to combine everything.
Serve hot with a freshly baked biscuit on top of each serving.

Notes

If using frozen chicken, add 1-2 hours of cook time on low or check the internal temperature to ensure it reaches 165°F.
For a gluten-free version, use gluten-free biscuits or mashed potatoes as a topping.
Make-ahead: The filling can be made ahead of time and stored in the fridge for up to 2 days. Just add the biscuits and finish cooking when ready to serve.
If you prefer a different topping, puff pastry, crescent rolls, or homemade dumplings can be used instead of biscuits.

Prep Time: 10 minutes
Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.25 cups, plus 1 biscuit
Calories: 294
Sugar: 3.4g
Sodium: 655mg
Fat: 9.7g
Saturated Fat: 1.5g
Unsaturated Fat: 4.3g
Trans Fat: 0g
Carbohydrates: 32.5g
Fiber: 4.2g
Protein: 16.4g
Cholesterol: 40mg