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Why You’ll Love This Recipe

  • Effortless Cooking: Set it and forget it with the slow cooker.

  • Classic Comfort: All the flavors of traditional chicken pot pie.

  • Tender Chicken and Veggies: Perfectly cooked, juicy, and flavorful.

  • Customizable: Use your favorite vegetables or toppings.

  • Great for Busy Days: Minimal prep and easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, diced

  • 3 cups mixed vegetables (carrots, peas, corn, green beans)

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup chicken broth

  • ½ cup milk or cream

  • 2 teaspoons dried thyme

  • Salt and pepper to taste

  • 1 sheet refrigerated biscuit dough or puff pastry (for topping)

  • Optional: fresh parsley for garnish

Directions

  1. Add Ingredients to Slow Cooker: Place diced chicken, mixed vegetables, onion, garlic, cream of chicken soup, chicken broth, milk, thyme, salt, and pepper in the slow cooker. Stir to combine.

  2. Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until chicken is cooked through and vegetables are tender.

  3. Add Topping: About 30 minutes before serving, place biscuit dough or puff pastry over the filling in the slow cooker. Cover and cook until topping is cooked through and golden, about 25-30 minutes.

  4. Serve: Garnish with fresh parsley if desired and serve warm.

Servings and Timing

  • Servings: 6

  • Prep Time: 15 minutes

  • Cook Time: 5-6 hours (low) or 2-3 hours (high)

  • Total Time: Approximately 6 hours (low) or 3 hours (high)

Variations

  • Vegetarian: Use chickpeas or tofu and vegetable broth.

  • Different Toppings: Use mashed potatoes or cornbread instead of biscuit dough.

  • Gluten-Free: Use gluten-free soup and topping options.

  • Herb Variations: Add rosemary, sage, or parsley.

  • Creamier: Stir in cream cheese or sour cream before serving.

Storage/Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheating: Reheat in the microwave or oven until warmed through.

  • Freezing: Freeze filling and topping separately for up to 2 months.

FAQs

Can I use frozen vegetables?

Yes, adjust cooking time slightly as frozen vegetables may cook faster.

Can I prepare this ahead?

Yes, assemble ingredients in the slow cooker insert and refrigerate until ready to cook.

What if I don’t have biscuit dough?

Use puff pastry or make a homemade biscuit topping.

Can I make this in the oven?

Yes, bake filling in a casserole dish and top with biscuits or pastry.

How do I thicken the filling?

Add a slurry of cornstarch and water if too thin.

Can I use rotisserie chicken?

Yes, add cooked chicken in the last hour of cooking.

Is this recipe dairy-free?

Use dairy-free soup and milk alternatives.

Can I use chicken thighs?

Yes, they add extra flavor and remain tender.

How do I prevent topping from getting soggy?

Add topping closer to the end of cooking time.

Can I double the recipe?

Yes, use a larger slow cooker or cook in batches.

Conclusion

Slow Cooker Chicken Pot Pie is the ultimate easy comfort food, delivering all the classic flavors with minimal effort. Perfect for busy days, this creamy and hearty dish warms the soul and satisfies the whole family.

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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 5-6 hours
  • Total Time: 0 hours
  • Yield: Servings: 6
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

Slow Cooker Chicken Pot Pie is a comforting and hearty one-pot meal that combines tender chicken, mixed vegetables, and a creamy sauce cooked low and slow. Finished with a flaky biscuit or puff pastry topping, this easy slow cooker recipe delivers classic pot pie flavors with minimal effort, perfect for busy weeknights or cozy dinners.

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, diced

  • 3 cups mixed vegetables (carrots, peas, corn, green beans)

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup chicken broth

  • ½ cup milk or cream

  • 2 teaspoons dried thyme

  • Salt and pepper, to taste

  • 1 sheet refrigerated biscuit dough or puff pastry (for topping)

  • Optional: fresh parsley for garnish

Instructions

  • Add Ingredients to Slow Cooker: Combine diced chicken, mixed vegetables, onion, garlic, cream of chicken soup, chicken broth, milk, thyme, salt, and pepper in the slow cooker. Stir well.

  • Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until chicken is cooked and vegetables are tender.

  • Add Topping: About 30 minutes before serving, place biscuit dough or puff pastry over the filling. Cover and cook until topping is golden and cooked through, about 25-30 minutes.

  • Serve: Garnish with fresh parsley if desired. Serve warm.

Notes

Use chickpeas or tofu with vegetable broth for a vegetarian version.Swap biscuit dough for mashed potatoes or cornbread topping.Add rosemary, sage, or parsley for different herb flavors.Stir in cream cheese or sour cream for extra creamy filling.Use gluten-free soup and toppings for a gluten-free meal.

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