Description
This Slow Cooker Chicken Pot Pie is a hearty and comforting one-pot meal that combines tender shredded chicken, a medley of vegetables, and a creamy sauce, all slow-cooked to perfection. Perfect for busy days, it offers the classic flavors of chicken pot pie without the fuss of a crust, served best with warm biscuits on the side.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ lbs. boneless skinless chicken breasts
- 1 small white or yellow onion, chopped
- 4 small russet potatoes, peeled and diced
- 1/3 cup chopped celery
- 2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans, and carrots mix)
Seasonings and Sauce
- 1 can (10 ounces) cream of chicken soup
- 1 cup 2% milk
- 1 Tablespoon salted butter
- 1 Tablespoon dry ranch seasoning mix
- 2 teaspoons minced garlic
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
To Serve
- Warm biscuits, for serving on the side
Instructions
- Combine Ingredients: Place the boneless skinless 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. Make sure all ingredients are well distributed in the pot.
- Slow Cook: Cover the slow cooker with the lid and cook on low heat for 6 hours or on high heat for 3 hours. This allows the chicken to cook thoroughly and the flavors to meld together into a creamy, comforting filling.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker using tongs or a slotted spoon. Shred the chicken using two forks or your hands, then return the shredded chicken back to the slow cooker. Gently stir the mixture to combine all ingredients evenly.
- Serve: Ladle the hearty chicken pot pie filling into individual bowls. Serve with warm biscuits on the side for a satisfying meal. Enjoy!
Notes
- Use fresh vegetables instead of frozen if preferred, but adjust cooking time accordingly.
- For a thicker filling, add a slurry of cornstarch and water during the last hour of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- If you want to add a crust, prepare biscuits separately and top servings individually.
- This recipe is easily doubled for larger gatherings.
