When the winter wind starts to howl, you need a hug in a bowl. There is nothing quite like the smell of a savory stew simmering all day. This Slow Cooker Chicken Pot Pie is the ultimate cozy solution for your family.
It delivers all those nostalgic flavors without any of the fussy pastry work. You get a thick, creamy filling and tender vegetables every single time. It is the perfect way to end a long, cold day together.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy parents and beginner cooks alike. You just prep the ingredients and let your slow cooker do the heavy lifting. It is budget-friendly and uses simple staples you likely already have.
By using refrigerated biscuits, you save so much time and effort. Your kitchen will stay cool while the meal builds deep, rich flavor. It is a crowd-pleasing meal that even the pickiest eaters will love.
Simple Cooking Method
Making this dish is as easy as it gets for a home cook. You start by layering your fresh vegetables and chicken in the pot. Then, you simply whisk together the broth and creamy soup base.
The slow cooking process makes the chicken incredibly tender and juicy. You only need to turn on the oven for a few minutes at the end. Even if you are new to cooking, you can master this meal.
Ingredients You’ll Need
This recipe relies on fresh produce and pantry basics to create amazing flavor.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups russet potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1/2 cup yellow onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 10.5 ounces condensed cream of chicken soup
- 1 cup frozen peas
- 1/2 cup heavy cream
- 16 ounces refrigerated biscuit dough
Step-by-Step Directions
- Add chicken, potatoes, carrots, celery, onion, salt, pepper, and thyme to a 6-quart slow cooker.
- Stir in the chicken broth and condensed cream of chicken soup until well combined.
- Cover and cook on Low for 6 hours or High for 3 hours until chicken is cooked through and vegetables are tender.
- Thirty minutes before serving, stir in the frozen peas and heavy cream; replace cover.
- Preheat oven and bake biscuits according to the package instructions.
- Split baked biscuits in half and place them in bowls.
- Ladle the chicken mixture over the biscuits and serve immediately.
Best Ways to Enjoy It
Serve this Slow Cooker Chicken Pot Pie piping hot in deep, wide bowls. The golden, flaky biscuits act like a sponge for that delicious creamy gravy. You can also serve it with a light side salad for balance.
For a special touch, sprinkle a little fresh parsley over the top. It adds a pop of color and a hint of brightness. Gather the family, light a candle, and enjoy this comforting meal together.
Storage & Reheating
If you have leftovers, keep the chicken mixture in an airtight container. It will stay fresh in the fridge for up to three days. Store the biscuits separately in a bag to keep them from getting soggy.
Reheat the filling on the stove over medium-low heat until it is warm. You can pop the biscuits in a 350°F oven for five minutes. This makes a wonderful easy lunch for the next day.
Tips for Best Results
- Cut your chicken and potatoes into uniform sizes for even cooking.
- Don’t skip the heavy cream as it adds essential richness and velvety texture.
- Add the frozen peas at the very end to keep them bright green.
- Use low-sodium chicken broth if you want to control the salt levels.
- For a holiday twist, add a pinch of dried sage or rosemary.
- Always bake the biscuits fresh right before you are ready to eat.
- If the sauce is too thin, leave the lid off for the last 30 minutes.
Ways to Switch It Up
- Swap the chicken for leftover holiday turkey after Thanksgiving dinner.
- Use gluten-free flour and biscuits to make this allergy-friendly for your guests.
- Add a cup of frozen corn for extra sweetness and texture.
- Substitute the heavy cream with half-and-half for a slightly lighter version.
Common Questions
Can I use frozen vegetables instead of fresh?
Yes, you can definitely use a frozen vegetable medley to save time. Just add them during the last hour of cooking so they don’t get mushy. This is a great time-saving shortcut for busy nights.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F. It will also be tender enough to break easily with a fork. Most slow cookers will reach this point within the suggested timeframe.
Can I cook this on high instead of low?
You can cook this on High for about 3 hours if you are in a rush. However, the Low setting usually results in more tender chicken. Choose the setting that best fits your daily schedule.
I hope this cozy recipe brings warmth to your winter table tonight. It is a simple way to show your family some extra love. Happy cooking!
— Lidia
Slow Cooker Chicken Pot Pie
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups russet potatoes, peeled and diced
- 1 cup carrots , sliced
- 1 cup celery , sliced
- 1/2 cup yellow onion, chopped
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 10.5 ounces condensed cream of chicken soup
- 1 cup frozen peas
- 1/2 cup heavy cream
- 16 ounces refrigerated biscuit dough
Instructions
- Add chicken, potatoes, carrots, celery, onion, salt, pepper, and thyme to a 6-quart slow cooker.
- Stir in the chicken broth and condensed cream of chicken soup until well combined.
- Cover and cook on Low for 6 hours or High for 3 hours until chicken is cooked through and vegetables are tender.
- Thirty minutes before serving, stir in the frozen peas and heavy cream; replace cover.
- Preheat oven and bake biscuits according to the package instructions.
- Split baked biscuits in half and place them in bowls.
- Ladle the chicken mixture over the biscuits and serve immediately.
