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

Yes, you can use frozen chicken, but it’s best to add an extra hour of cooking time on low heat. Make sure the internal temperature reaches 165°F before shredding the meat for your easy slow cooker chicken pot pie.

How do I thicken the filling if it’s too watery?

If your filling turns out thinner than you’d like, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last 15 minutes of cooking on high. This trick gives your slow cooker chicken pot pie a creamy, stew-like texture.

Can I bake the biscuits on top of the filling?

Technically yes, but it’s better to bake biscuits separately in the oven for that golden, flaky texture. Adding dough directly to the slow cooker can make them soggy, so serve them on top just before eating for the perfect contrast.

Can I make this dish ahead of time?

Absolutely! You can assemble all the ingredients (except the biscuits) in the slow cooker insert the night before, cover, and refrigerate. In the morning, set it to low and let your chicken pot pie filling cook while you go about your day.

Easy Slow Cooker Chicken Pot Pie – 5 Cozy Comfort Secrets You’ll Love

Name: Easy Slow Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 2 medium russet potatoes, peeled and diced; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 can (10.5 oz) cream of chicken soup; ½ cup chicken broth; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon thyme; ½ teaspoon poultry seasoning; 1 tablespoon all-purpose flour (optional, for thickening); 1 package refrigerated biscuit dough

Description

This easy slow cooker chicken pot pie delivers classic comfort with tender chicken, creamy vegetables, and golden biscuits, all cooked effortlessly for a cozy family meal.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts or thighs

2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)

2 medium russet potatoes, peeled and diced

1 small yellow onion, chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of chicken soup

½ cup chicken broth

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon thyme

½ teaspoon poultry seasoning

1 tablespoon all-purpose flour (optional, for thickening)

1 package refrigerated biscuit dough

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Instructions

1. Place the chicken in the slow cooker and season with salt, pepper, thyme, and poultry seasoning. Add garlic and onions.

2. Add the frozen mixed vegetables and diced potatoes evenly over the chicken.

3. Whisk the cream of chicken soup with chicken broth until smooth, then pour over the ingredients in the slow cooker.

4. Cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.

5. Shred the chicken and stir to combine. If needed, thicken the sauce using a flour or cornstarch slurry.

6. Bake the biscuits separately until golden and serve the creamy chicken filling topped with a warm biscuit.

Notes

For best texture, bake biscuits separately to keep them crisp. Store leftovers in an airtight container for up to 4 days. Reheat with a splash of milk or broth.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5g
Sodium: 780mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 31g
Cholesterol: 105mg