Slow Cooker Chicken Pot Pie
I mentioned in my large family weekly meal plan a few weeks back that we were having Slow Cooker Chicken Pot Pie. I received many requests for a cooking vlog, so today I’m sharing that recipe with you! You can watch the full Slow Cooker Chicken Pot Pie Cooking Vlog here.
Slow Cooker Chicken Pot Pie Recipe
Slow Cooker Chicken Pot Pie Ingredients
What’s needed:
- Frozen Mixed Veggies ( 2, 12-oz bags work well)
- Canned Potatoes
- 2 to 4 lbs Boneless/Skinless Chicken Breasts (again, any cuts of chicken will do)
- I also added in various vegetables that need to be used up from my fridge. You don’t have to do this 🙂
- 2 cans of biscuits or make homemade biscuits (here’s a quick recipe for making homemade biscuits and here’s a great recipe for homemade wheat biscuits – you might also be interested in trying homemade freezer biscuits!)
Making Homemade Cream of Chicken Soup
As I mention in the video, if all you have on-hand is condensed cream of chicken soup, you can skip this step. However if you have about 5-minutes extra (and believe me moms, I totally understand if some days you literally *do not have 5 extra minutes* — total grace!), you can make healthy, homemade cream of chicken soup for your chicken pot pie in the slow cooker, or any recipe that calls for cream of chicken.
- One stick of butter
- 4 cups of chicken broth
- 1 cup flour
- Garlic powder, onion powder, spices that your family enjoys
Cream of Chicken Cooking Directions:
- Melt one stick of butter over medium heat in sauce pan, stirring constantly.
- Quickly add in 4 cups of chicken broth, then 1 cup flour
- Stir constantly for 3-5 minutes
- At the end of the 3-5 minutes you’ll have a yummy Cream of Chicken soup that’s perfect for Chicken Pot Pie!
Homemade Chicken Pot Pie in the Slow Cooker
The next steps for making Slow Cooker Chicken Pot Pie is so, so, easy peasy. You now have your homemade cream of chicken soup poured over the 4 lbs of boneless/skinless chicken breast (or chicken thighs, or whatever chicken pieces you’re cooking with) in the slow cooker.
Add in 2, 12 oz bags of mixed frozen vegetables. Now is also the time to add in cans of chopped potatoes if desired.
Add in paprika and other spices to taste.
At this point I also added in extra veggies that were in my fridge. I had several zucchini that needed a home, cauliflower, and a few mushrooms. I’d rather stuff these extra veggies into a recipe than have them go to waste. You can totally skip the refrigerator cleaning-out step. 🙂
Then I put the lid on the slow cooker for 3 hours on high. Of course, slow cooker times may vary and your recipe may need a little longer or less time. After 3 hours I scooped my chicken breast out and shredded them with a fork, then added them back to the mixture and gave everything a good stir.
Remember that extra 5 minutes we talked about earlier? Well if you had about another 10-15 minutes or so you could make fluffy homemade biscuits to top off your Slow Cooker Chicken Pot Pie. However, on the day I made this recipe I didn’t have those extra minutes. Instead, my five-year-old and I popped open two cans of premade biscuits to top off our pot pie. The only trick with the biscuits is to make sure you wait until right before serving to put your biscuits on top of the slow cooker chicken pot pie.
And you’re done! Serve your Slow Cooker Chicken Pot Pie on a busy weeknight. Enjoy leftovers the following day for lunch. Make it work for you 🙂
Additional Variations You Might Like to Try:
Homemade Cream of Chicken Soup – from Pinch of Yum
Home-Made Cream of Chicken Soup – all recipes
(Condensed) Homemade Cream Of Chicken Soup – from Gimme Some Oven
Slow-Cooker Chicken Pot Pie – The Girl Who Ate Everything
Slow-Cooker Creamy Chicken Pot Pie – Pillsbury
Slow-Cooker Upside-Down Chicken Pot Pie – Betty Crocker
More Slow Cooker Recipes:
Slow Cooker Italian Chicken Recipe
Slowcooker Chicken Broccoli Alfredo Recipe
Easy Slowcooker Chicken Fajitas Recipe
Large Family Tuna Cakes Recipe
PrintDescription
Comforting and delicious, this easy slow-cooker Chicken Pot Pie is sure to please the whole family.
Ingredients
- One stick of butter
- 4 cups of chicken broth
- 1 cup flour
- Garlic powder, onion powder, paprika and spices that your family enjoys
- 2 12 oz bags of frozen veggies or 2-3 cups of fresh veggies
- 1 can of potatoes or 2-3 fresh potatoes cut and peeled
- 1 can biscuits
Instructions
- Melt one stick of butter over medium heat in a saucepan, stirring constantly.
- Quickly add in 4 cups of chicken broth, then 1 cup of flour
- Stir constantly for 3-5 minutes
- At the end of the 3-5 minutes, you’ll have a yummy Cream of Chicken soup that’s perfect for Chicken Pot Pie!
- Pour the homemade cream of chicken soup over the 4 lbs of boneless/skinless chicken breast (or chicken thighs, or whatever chicken pieces you’re cooking with) in the slow cooker.
- Add in 2, 12 oz bags of mixed frozen vegetables and canned potatoes.
- Add paprika and other spices to taste.
- Add in the extra veggies you desire. I used several zucchini that needed a home, cauliflower, and a few mushrooms.
- Put the lid on the slow cooker and cook for 3 hours on high.
- After 3 hours, scoop chicken breast out and shred them with a fork, then added them back to the mixture and give it a good stir.
- In the last 30 minutes of cooking, open the can of biscuits and bake them.
- When both and completed, place biscuits on top of the soup or serve them on the side.
Keywords: Chicken Pot Pie