Is chicken pot pie good for cutting?

If you're watching calories, this dish can be modified. Use low-sodium soups, light cream, and serve with just half a biscuit. It’s hearty, so a small serving goes a long way.

Is chicken pot pie easy on the stomach?

Yes, it's gentle and creamy. You can skip onions or heavy cream if needed for sensitive tummies.

Where did chicken pot pie originate?

Chicken pot pie has roots in both British and American cuisine. It evolved from savory meat pies, traditionally baked with a crust and filled with creamy meats and veggies.

How to know when chicken pot pie is cooked?

Make sure the chicken reaches 165°F. You’ll notice the filling is bubbling and thick, and the shredded chicken blends in smoothly.

Easy Slow Cooker Chicken Pot Pie Recipe + Comfort Classic

Name: Easy Slow Cooker Chicken Pot Pie
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 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 oz) can condensed cream of chicken soup; 1 (10.5 oz) can condensed cream of celery soup; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 (16.3 oz) can Grands or jumbo biscuits (8 count)

Description

Creamy, hearty, and loaded with flavor—this Easy Slow Cooker Chicken Pot Pie is a cozy family dinner made simple. Just toss everything in, let it simmer, and top with flaky biscuits.

Ingredients

Scale

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 oz) can condensed cream of chicken soup

1 (10.5 oz) can condensed cream of celery soup

1/2 cup chicken broth

1/2 cup heavy cream

1 (16.3 oz) can Grands or jumbo biscuits (8 count)

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Instructions

1. Place chicken breasts in a 5-quart or larger slow cooker.

2. Sprinkle with oregano, garlic powder, salt, pepper, and paprika.

3. Add diced onion and top with frozen vegetables.

4. In a bowl, whisk together cream of chicken soup, cream of celery soup, and chicken broth.

5. Pour soup mixture evenly over ingredients in slow cooker.

6. Cover and cook on high for 3–4 hours or low for 5–7 hours until chicken reaches 165°F.

7. Remove chicken, shred, then return to slow cooker.

8. Stir in heavy cream and switch to warm.

9. Bake biscuits per package instructions.

10. Serve pot pie warm with biscuits.

Notes

Frozen vegetables do not need to be thawed.

Avoid lifting the lid during cooking to maintain even temperature.

For thicker filling, reduce broth or stir in a cornstarch slurry at the end.

Make it vegetarian by using plant-based protein and more veggies.

Store leftovers in the fridge for up to 3 days; freeze without biscuits up to 3 months.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Slow Cooker Recipes
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 676
Sugar: 5g
Sodium: 2209mg
Fat: 29g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0.02g
Carbohydrates: 61g
Fiber: 6g
Protein: 43g
Cholesterol: 130mg