🥧 Slow Cooker Chicken Pot Pie – Comfort Food Made Easy!

Servings: 6
Prep Time: 15 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
🛒 Ingredients
1 yellow onion, chopped
1½ cups carrots, chopped
1½ cups celery, chopped
¼ cup fresh parsley, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp kosher salt
1 tsp black pepper
1 cup chicken stock
2 cans cream of chicken soup (10.5 oz each)
3–4 boneless skinless chicken breasts
1½ cups frozen peas
1 can corn, drained
1 can refrigerated biscuits, baked according to package
👩‍🍳 Instructions
1️⃣ Layer the base
Add the chopped onion, carrots, celery, and parsley to the bottom of the slow cooker.
2️⃣ Season and add liquids
Sprinkle paprika, oregano, salt, and pepper over the vegetables.
Pour in the chicken stock and both cans of cream of chicken soup. Stir gently to combine.
3️⃣ Add the chicken
Place the chicken breasts into the mixture, making sure they are mostly covered.
4️⃣ Slow cook
Cook on LOW for 6–7 hours
or
Cook on HIGH for 3–4 hours
Until the chicken is fully cooked and tender.
5️⃣ Shred the chicken
Remove the chicken breasts, shred with two forks, then return the shredded chicken to the slow cooker.
6️⃣ Add final vegetables
Stir in the frozen peas and drained corn.
Cover and cook on HIGH for 20–30 minutes until heated through.
7️⃣ Prepare the biscuits
Bake the refrigerated biscuits according to package directions.
8️⃣ Serve
Spoon the creamy chicken pot pie filling into bowls and top each serving with a warm baked biscuit.
🔥 Pro Tips
For extra richness, stir in ¼ cup heavy cream at the end.
Want it thicker? Leave the lid slightly ajar for the last 20 minutes.
Add diced potatoes if you want a heartier version.
Sprinkle extra parsley on top for fresh flavor.