This slow cooker 5-ingredient chicken pot pie is the kind of comforting church-supper recipe that gets passed from one kitchen to the next. An older friend from our little country church wrote it out for me on a stained index card years ago, telling me, “Honey, you just toss it all in and walk away.” It’s rich, creamy, and so tender you barely need a knife, with soft shredded chicken, peas and carrots, and golden crusty bits on top that give you that cozy pot pie feeling without any fuss. On busy days or cold evenings, this is the kind of simple, stick-to-your-ribs supper that makes the whole house smell like home.
Creamy chicken pot pie filling topped with golden biscuit pieces in a shallow bowl
Creamy chicken pot pie filling topped with golden biscuit pieces in a shallow bowl
Spoon the creamy chicken mixture onto warm plates and be sure each serving gets a few of those golden biscuit pieces on top. It’s lovely with a simple side salad or some sliced fresh tomatoes in summer, and steamed green beans or buttered corn in the colder months.
I like to serve it with a dish of cranberry sauce or applesauce on the table, the way church ladies always did, for a little sweet contrast. A glass of cold milk or iced tea fits right in, and if you want to stretch the meal, add a bowl of cottage cheese or some sliced bread-and-butter pickles alongside.
Slow Cooker 5-Ingredient Chicken Pot Pie
Servings: 6
Ingredients
2 pounds boneless skinless chicken breasts (or thighs)
2 (10.5-ounce) cans cream of chicken soup
1 (12-ounce) bag frozen peas and carrots
1 cup low-sodium chicken broth
1 (16-ounce) can large refrigerated biscuits
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of butter or cooking spray to help with cleanup.
Lay the boneless skinless chicken breasts (or thighs) in an even layer on the bottom of the slow cooker. They can overlap slightly if needed.
Raw chicken breasts arranged in a slow cooker insert
Raw chicken breasts arranged in a slow cooker insert
In a medium bowl, whisk together the cream of chicken soup and chicken broth until fairly smooth. It doesn’t have to be perfect; just break up the big lumps so it will melt down evenly.
Pour the soup and broth mixture evenly over the chicken in the slow cooker, making sure the chicken is mostly covered.
Sprinkle the frozen peas and carrots over the top. There is no need to thaw them; just spread them out so they’re fairly even.
Peas and carrots scattered over creamy chicken mixture in a slow cooker
Peas and carrots scattered over creamy chicken mixture in a slow cooker
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and shreds easily with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.
About 30 minutes before serving, preheat your oven to 400°F (200°C). Open the can of refrigerated biscuits and cut each biscuit into 4 pieces. Spread the pieces out on an ungreased baking sheet, leaving a little space between them so they can crisp.
Cut biscuit pieces spaced on a baking sheet before baking
Cut biscuit pieces spaced on a baking sheet before baking
Bake the biscuit pieces for 10 to 14 minutes, or until they are puffed, deep golden brown, and crusty on the edges. Remove from the oven and let them cool slightly while you finish the filling.
Once the chicken is cooked through and very tender, remove the lid of the slow cooker. Use two forks to shred the chicken right in the pot, stirring it into the creamy sauce and vegetables until everything is well combined.
If the mixture seems too thick for your liking, you can stir in a splash more broth; if it seems too thin, leave the lid off and let it cook on HIGH for another 10 to 15 minutes to reduce slightly.
