Ingredients
For the Chicken Filling
- 2 pounds boneless, skinless chicken breasts or chicken thighs
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups frozen mixed vegetables, such as peas, carrots, and corn
- 2 medium potatoes, peeled and cut into small cubes
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 cup whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 tablespoon butter
For the Biscuit Topping
- 1 can refrigerated biscuits, or about 8 homemade biscuits
- 2 tablespoons melted butter
- 1/2 teaspoon dried parsley, optional
Optional Additions
- 1/2 cup chopped celery
- 1/2 cup sliced mushrooms
- 1/2 teaspoon poultry seasoning
- 1/2 cup shredded cheddar cheese
- 1 tablespoon fresh parsley for serving
Instructions
Method 1: Prepare the Crockpot
Lightly grease the inside of a 6-quart slow cooker with cooking spray or a small amount of butter.
Place the chicken breasts or thighs in the bottom of the crockpot.
Add the chopped onion, minced garlic, and diced potatoes around and over the chicken.
Method 2: Make the Creamy Sauce
In a separate bowl, combine the condensed cream of chicken soup, chicken broth, milk or cream, salt, black pepper, dried parsley, thyme, garlic powder, onion powder, and paprika.
Whisk until the mixture is smooth and well combined.
Pour the creamy mixture over the chicken and vegetables.
Add the tablespoon of butter on top.
Method 3: Slow Cook the Chicken
Cover the crockpot with the lid.
Cook on LOW for approximately 5 to 6 hours or on HIGH for approximately 3 to 4 hours, depending on the size and thickness of the chicken.
The chicken should reach an internal temperature of 165°F (74°C).
Avoid repeatedly opening the lid during cooking because this allows heat to escape and can increase the cooking time.
Method 4: Shred the Chicken
Once the chicken is fully cooked, carefully remove it from the crockpot and place it on a plate or cutting board.
Allow it to rest for a few minutes, then shred it using two forks.
Return the shredded chicken to the crockpot.
Stir everything together so the chicken becomes coated in the creamy sauce.
Method 5: Add the Vegetables
Stir in the frozen mixed vegetables.
Cover the crockpot again and cook for another 20 to 30 minutes, or until the vegetables are tender and heated through.
If you are using mushrooms or celery, they can be added at this stage as well.
Taste the filling and adjust the salt and pepper if necessary.
Method 6: Prepare the Biscuit Topping
While the filling is finishing, prepare the refrigerated or homemade biscuits according to their package or recipe instructions.
For a golden topping, brush the biscuits lightly with melted butter.
Sprinkle with a little dried parsley if desired.
Method 7: Finish the Pot Pie
For the best biscuit texture, the biscuits can be baked separately in the oven until golden brown.
Spoon the creamy chicken filling into bowls and place a warm biscuit on top of each serving.
Alternatively, if your particular slow cooker and biscuit method allows it, biscuits can be placed on top of the filling toward the end of cooking, although baking them separately generally produces a crisper and more reliable result.
Formation of the Dish
The beauty of this Crockpot Chicken Pot Pie comes from its layers of flavor.
The chicken provides the hearty protein, while the onion and garlic create the savory foundation. Potatoes add substance and help make the meal more filling. The mixed vegetables provide sweetness, color, and texture.
The cream of chicken soup combines with chicken broth and milk to create a thick, rich sauce that surrounds every ingredient. Thyme, parsley, garlic, onion, and black pepper give the filling the familiar flavor associated with traditional chicken pot pie.
Finally, the warm, buttery biscuit provides a soft interior and golden exterior that contrasts beautifully with the creamy chicken filling.