Can I use frozen chicken in a slow cooker chicken pot pie?

It's best to thaw the chicken before adding it to your slow cooker. Cooking from frozen can affect texture and food safety. Thawed chicken absorbs flavor better, resulting in tender and juicy bites.

How do I thicken my chicken pot pie filling?

To thicken the filling, remove the slow cooker lid for the last 20 minutes of cooking or stir in a cornstarch slurry made of one tablespoon cornstarch mixed with two tablespoons water. Let it simmer until creamy and thick.

Can I make this chicken pot pie without canned soups?

Yes, you can skip canned soups. Replace them with a homemade roux made of butter, flour, and milk or broth. This creates a delicious Crockpot chicken pot pie no cream of version that’s lighter yet flavorful.

What side dishes go well with slow cooker chicken pot pie?

This dish pairs perfectly with a green salad, roasted carrots, or buttery mashed potatoes. The light sides balance the creamy, hearty filling for a complete and comforting meal.

Can I freeze leftovers of chicken pot pie?

Yes. Allow the pot pie to cool completely before freezing in airtight containers for up to three months. Thaw overnight in the refrigerator, then reheat on the stovetop or in your slow cooker until warm.

Slow Cooker Chicken Pot Pie – Easy & Delicious Comfort

Description

Simplify dinner with this easy slow cooker chicken pot pie. Tender chicken, veggies, and a creamy sauce make the perfect comforting meal.

Ingredients

4 boneless, skinless chicken breasts (about 2½ pounds)

2 tsp dried oregano

1½ tsp garlic powder

1½ tsp salt

1 tsp cracked black pepper

½ tsp smoked paprika

1 large yellow onion, diced

3 cups frozen mixed vegetables

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of celery soup

½ cup chicken broth

½ cup heavy cream

1 can (16.3 oz) refrigerated biscuits (8 count)

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Instructions

1. Place chicken in slow cooker.

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

3. Add diced onion and frozen vegetables.

4. In a bowl, whisk soups and broth until smooth. Pour over chicken and veggies.

5. Cover and cook on low for 6–7 hours or high for 3–4 hours.

6. Remove chicken, shred, and return to slow cooker.

7. Stir in heavy cream and let warm while baking biscuits.

8. Bake biscuits according to package directions.

9. Serve chicken mixture with warm biscuits on top.

Notes

Store leftovers in airtight containers in the fridge up to 3 days.

Freeze for up to 3 months. Thaw before reheating.

Serve with a green salad or roasted vegetables.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
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