Go Back
–+ servings
Merry

Homemade Slow Cooker Chicken Pot Pie

This Creamy Chicken & Biscuit Bake is the ultimate comfort food, featuring tender, seasoned chicken, a medley of mixed vegetables, and a rich, creamy sauce, all topped with golden, flaky biscuits. It’s a one-pan meal that’s easy to make, incredibly satisfying, and perfect for busy weeknights or cozy family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts (4, about 2 ½ pounds)
  • Dried oregano 2 teaspoons
  • Garlic powder 1 ½ teaspoons
  • Salt 1 ½ teaspoons
  • Cracked black pepper 1 teaspoon
  • Smoked paprika ½ teaspoon
  • Yellow onion 1 large, diced
  • Frozen mixed vegetables 3 cups
  • Condensed cream of chicken soup 1 can, 10.5 ounces
  • Condensed cream of celery soup 1 can, 10.5 ounces
  • Chicken broth ½ cup
  • Heavy cream ½ cup
  • Grands or jumbo biscuits 1 can, 16.3 ounces, 8 count

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Season the chicken with oregano, garlic powder, salt, black pepper, and smoked paprika.
  3. Sauté the onions in a large skillet over medium heat until soft. Add the seasoned chicken and cook until lightly browned.
  4. Create the creamy base by stirring in the condensed soups, chicken broth, and heavy cream. Add the frozen mixed vegetables and simmer for 2-3 minutes.
  5. Shred or slice the chicken, return it to the skillet, and stir to coat it in the sauce.
  6. Transfer the mixture to the prepared baking dish and evenly place the biscuits on top.
  7. Bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbly.
  8. Let the dish rest for 5 minutes before serving.

Notes

  • For extra crisp biscuits, bake them separately and place them on top before serving.
  • Add shredded cheddar cheese to the filling for a cheesy twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350°F.
  • Swap chicken for turkey or use a rotisserie chicken for a quicker version.

Tried this recipe?

Let us know how it was!