Cozy Slow Cooker Chicken & Veggie Pot Pie

Created on September 27th, 2025 at 12:21 pm

Hearty, creamy comfort with a flaky biscuit top

There’s nothing like a slow-cooked dinner that fills your kitchen with cozy aromas while barely lifting a finger. This Slow Cooker Chicken & Veggie Pot Pie is your weeknight hero—simple to prep, easy to love, and absolutely crammed with comforting flavor. With tender shredded chicken, soft potatoes, and colorful veggies swimming in a creamy, savory sauce, it’s a soul-warming dish you’ll come back to again and again. Serve it with a golden biscuit on top and you’ve got the perfect family meal for any time of year. Bonus? It’s a true dump-and-go dinner with just a few pantry basics. 🌟

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🌟 Why You’ll Love This Recipe

• Dump & go simplicity – minimal prep, major comfort
• Family favorite – hearty, wholesome, and super kid-friendly
• Slow cooker magic – come home to a warm meal ready to serve
• Versatile – customize your veggies or biscuit topping easily
• Perfect for meal prep – makes 8 generous servings

Whether you’re winding down on a chilly fall evening or feeding a hungry crew midweek, this easy crockpot dinner brings the cozy vibes without the chaos.

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 4 hours (on high)
• Total Time: 4 hours 10 minutes
• Servings: 8

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📝 Ingredients List

Pot Pie Filling

• 3 boneless skinless chicken breasts
• 1 tsp kosher salt
• ½ tsp black pepper
• 1½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp poultry seasoning (or sage/rosemary/thyme mix)
• ½ yellow onion, diced
• ¾ cup diced celery
• 3 medium potatoes (about 1 lb), peeled & diced
• 16 oz frozen mixed vegetables

Sauce

• 1 can (10.5 oz) cream of chicken soup (or homemade)
• 1 cup milk
• ½ cup chicken broth

To Finish

• 1 tube (16 oz) flaky-style biscuits (8 biscuits)

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✨ Kitchen Tools You’ll Need

“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”

• 6-quart slow cooker
• Medium mixing bowl
• Whisk
• Large spoon or spatula

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👩‍🍳 Step-by-Step Instructions

1. Layer the base: Place chicken breasts at the bottom of your slow cooker. Sprinkle with salt, pepper, garlic powder, onion powder, and poultry seasoning.
2. Add veggies: Toss in the onion, celery, potatoes, and frozen mixed vegetables on top of the chicken.
3. Mix the sauce: In a medium bowl, whisk together cream of chicken soup, milk, and chicken broth until smooth. Pour over the contents in the slow cooker.
4. Cook low and slow: Cover and cook on low for 6–8 hours or high for 3–4 hours.
5. Bake the biscuits 🧁: About 20 minutes before serving, bake the biscuits per package instructions.
6. Shred and stir: Remove the cooked chicken, shred it with two forks, and return it to the pot. Stir to combine everything evenly.
7. Serve & enjoy 😋: Spoon the filling into bowls and top each one with a warm, golden biscuit.

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💡 Pro Tips

• Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
• Freezer-friendly: Freeze filling (without biscuit) for up to 2 months. Thaw and reheat before serving with fresh biscuits.
• Serving idea: Add a side salad for a complete meal or top with fresh herbs like thyme or parsley for extra flavor.
• Biscuit options: Swap for puff pastry squares, cornbread muffins, or even mashed potatoes!

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.