Description
This Slow Cooker Chicken Pot Pie is a comforting, hearty dish made with tender chicken breasts, a medley of vegetables, and a creamy sauce cooked low and slow in a crockpot. It’s easy to prepare and perfect for cozy meals, served alongside warm biscuits to complete the classic pot pie experience without the fuss of making a crust.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- 1 small white or yellow onion, chopped
- 4 small russet potatoes, peeled then diced
- 1/3 cup chopped celery
- 2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans, and carrots mix)
- 1 can (10 ounces) cream of chicken soup
- 1 cup milk (2% recommended)
- 1 Tablespoon salted butter
- 1 Tablespoon dry ranch seasoning mix
- 2 teaspoons minced garlic
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Serving
- Warm biscuits, for serving on the side
Instructions
- Combine Ingredients: Place the chicken breasts, chopped onion, diced potatoes, chopped celery, frozen mixed vegetables, cream of chicken soup, milk, salted butter, dry ranch seasoning mix, minced garlic, seasoned salt, and black pepper into a large 7-quart slow cooker. Ensure everything is evenly distributed.
- Cook: Cover the slow cooker with its lid and set to low heat for 6 hours, or alternatively, cook on high heat for 3 hours. This slow cooking will thoroughly cook the chicken and vegetables while allowing flavors to meld into a creamy pot pie filling.
- Shred Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred them using two forks until pulled apart into bite-sized pieces.
- Combine and Serve: Return the shredded chicken to the slow cooker and gently stir everything to combine evenly. Serve the hot chicken pot pie mixture in individual bowls, accompanied by warm biscuits on the side for a cozy and satisfying meal.
Notes
- You can use fresh vegetables if preferred, but be sure to adjust cooking time accordingly.
- For a thicker filling, reduce the amount of milk slightly or add a slurry of cornstarch and water before finishing the cooking.
- Substitute chicken breasts with thighs if you prefer a juicier texture.
- Adding herbs such as thyme or rosemary can enhance the flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
