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This No-Fuss Crockpot Chicken Pot Pie combines all the cozy goodness of traditional pot pie without any hassle. You'll love how the chicken turns out super tender, swimming in a rich sauce, paired with puffy, crisp biscuits. It's the ultimate comfort food you can throw together any day when you want something warm and satisfying.
What You'll Need
- Chicken Breasts (no bones or skin): They'll get super soft during the long cooking time.
- Garlic Powder: Gives a nice flavor kick without needing fresh garlic.
- Dried Oregano: Adds that nice earthy taste that makes everything better.
- Black Pepper (cracked): Brings a bit of heat to cut through the creamy sauce.
- Diced Yellow Onion: Adds a touch of sweetness and plenty of flavor to the mix.
- Mixed Veggies (frozen): A simple way to get peas, carrots and corn without extra chopping.
- Cream of Chicken Soup (condensed): Creates the creamy base that makes this dish so yummy.
- Cream of Celery Soup (condensed): Works with the chicken soup to make everything extra velvety.
- Chicken Broth: Thins out the sauce just enough while adding more chicken flavor.
- Jumbo or Grands Biscuits: Baked on their own, they turn out golden and fluffy - the perfect topping.
How To Make It
- Step 1:
- Put your chicken breasts at the bottom of your slow cooker (5-quart or bigger).
- Step 2:
- Shake the dried oregano, garlic powder, and black pepper all over the chicken to give it some zip.
- Step 3:
- Spread the chopped yellow onion over everything, then dump in all your frozen mixed veggies.
- Step 4:
- Grab a bowl and mix your cream of chicken soup, cream of celery soup, and chicken broth until they're all blended together.
- Step 5:
- Dump the soup mix into your slow cooker, making sure it covers all the veggies, onions and chicken.
- Step 6:
- Put the lid on and cook until the chicken hits 165°F inside - about 4-5 hours on high or 6-8 hours on low.
- Step 7:
- Take out your chicken, shred it up with two forks, then toss it back in and stir everything up good.
- Step 8:
- Turn your slow cooker to the warm setting. While that's happening, follow the package directions to bake your biscuits until they're puffy and golden.
- Step 9:
- Scoop the warm chicken mixture into bowls and top each one with a fresh biscuit. Dig in and enjoy this hearty, home-cooked goodness!
Keeping and Enjoying Leftovers
- Always top each bowl with a fresh biscuit right before you eat it.
- Try it with a simple green salad or some steamed greens on the side.
- Got leftovers? They'll stay good in the fridge for about 3 days in a sealed container.
- When you want seconds, just zap it in the microwave or warm it in a pot. Add a splash of broth if it looks too thick.
Quick Tips
- Try throwing in some smoked paprika or dried thyme to mix up the flavors.
- Want it thicker? Use less broth or stir in a bit of flour to your soup mix before cooking.
- In a rush? Grab a rotisserie chicken, tear it up, and toss it in during the final hour instead of using raw chicken.
Pro Chef Advice
- Ina Garten says don't skimp on seasoning when you're slow cooking - it makes all the difference.
- Ree Drummond thinks frozen veggie mixes are a smart shortcut for pot pies.
- Rachael Ray always bakes her biscuits separately so they stay crispy on top of creamy dishes.
What Makes This So Good
- You get that amazing pot pie taste without standing over the stove all day - just let your slow cooker do the work.
- The mix of soft chicken, velvety sauce and fresh-baked biscuits hits all the right comfort food notes.
- Everything happens in one pot (except the biscuits), so cleanup is super quick.
Mix It Up
- Switch out the celery soup for cream of mushroom if you want a deeper flavor.
- Try using puff pastry on top instead of biscuits for something different.
- Throw in some shredded cheddar to make it extra indulgent.