Go Back
Slow cooker chicken pot pie with a golden top, cut open on a plate

Slow Cooker Chicken Pot Pie

Tender chicken, potatoes and vegetables in a creamy thyme sauce, made in the slow cooker and served with golden oven-baked biscuits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb 680 g boneless, skinless chicken breasts (or thighs — see variations)
  • 1 medium yellow onion diced (about 1 cup / 150 g)
  • 3 medium potatoes peeled and cut into 1/2-inch cubes (about 3 cups / 450 g)
  • 3 cups frozen mixed vegetables about 450 g — peas, carrots, corn and green beans, added frozen
  • 2 cans 10.5 oz / 298 g each cream of chicken soup
  • 1/2 cup 120 ml low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or poultry seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup 120 ml heavy cream or sour cream, for finishing
  • 1 can 16.3 oz / 462 g refrigerated biscuits, for serving

Method
 

  1. Load the slow cooker: add the onion and potatoes to a 6-quart slow cooker first, then lay the chicken on top; pour in the frozen mixed vegetables.
  2. Mix and pour the sauce: whisk the cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt and pepper; pour evenly over everything; put the lid on and leave it on.
  3. Cook low and slow: LOW for 6–7 hours, or HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) and the potatoes are tender.
  4. Shred the chicken with two forks and return it to the filling; stir.
  5. Finish the sauce: stir in the heavy cream (or sour cream), lid back on, rest 10–15 minutes to thicken.
  6. Bake the biscuits in the oven exactly as the package directs, until deep golden, while the filling rests.
  7. Serve: spoon the filling into bowls and top each with a biscuit split in half.