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Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is a simple, hands-off meal featuring tender shredded chicken, mixed vegetables, and flaky biscuits on top, making it a warm and creamy comfort food perfect for family dinners.
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Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (15 oz) mixed vegetables, drained Drain well to avoid extra liquid
  • 1 cup frozen peas
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen hashbrowns or frozen diced potatoes
  • 1/2 cup heavy cream For a richer sauce, add a little more heavy cream
  • 1 package refrigerated biscuit dough (8 biscuits)

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the slow cooker raw.
  2. Pour in the cream of chicken soup, mixed vegetables, frozen peas, and chicken broth. Sprinkle in garlic powder, onion powder, salt, and pepper; stir to coat the chicken.
  3. Cover and set cooker to low for 6-7 hours or high for 3-4 hours.
  4. About 30 minutes before serving, shred the chicken and return it to the slow cooker.
  5. Stir in hashbrowns or diced potatoes and heavy cream; mix well and cook for another 20-30 minutes until potatoes are tender.
  6. Cut biscuit dough into quarters; place on top of the mixture. Cover and cook for another 20-30 minutes until biscuits are golden brown.
Serving
  1. Spoon the creamy filling into bowls and top each bowl with a biscuit piece. Garnish with chopped parsley if desired.

Notes

Use thawed or fresh chicken for even cooking. If sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook 10–15 minutes.