Slow Cooker Chicken & Dumplings Pot Pie

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Prep Time:15

Cook Time:7

Total Time:7 15

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
½ teaspoon onion powder
2 tablespoons butter
2 cups frozen onion celery, carrot mix
2 cups frozen mixed vegetables
3 cloves garlic minced
1 10.5-ounce can cream of chicken soup
1 10.5-ounce can cream of celery soup
2 cups chicken broth
½ cup heavy cream
1 (16.3-ounce) can refrigerated Grands! biscuits
Chopped fresh parsley

Instructions

Step 1: Season the Chicken - Place the chicken breasts in the bottom of your slow cooker. Sprinkle them evenly with the salt, black pepper, garlic powder, poultry seasoning, and onion powder, then add the minced garlic. I like getting the seasoning directly onto the chicken instead of simply stirring everything into the sauce because the meat picks up more flavor as it cooks. You do not need to sear the chicken first. That would only add another pan to wash, and for this particular dinner, the slow cooker does a fine job without it.
Step 2: Add the Vegetables - Pour the frozen onion, celery, and carrot mixture over the seasoned chicken, followed by the frozen mixed vegetables. There is no need to thaw anything first. That is part of what makes this meal so useful on busy days. Spread the vegetables around so they form a fairly even layer. As they cook, they will soften and release some moisture into the sauce while still giving each bowl plenty of texture and color.
Step 3: Whisk the Creamy Sauce - In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, and heavy cream until everything is smooth and combined. The mixture may look fairly loose right now, and that is exactly what you want. It will thicken as it cooks and as the shredded chicken gets stirred back into the filling. Pour the sauce evenly over the vegetables and chicken, making sure it reaches most of the slow cooker.
Step 4: Add the Butter and Slow Cook - Place the butter on top of the filling, then cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. I usually choose LOW when I can because it gives the chicken plenty of time to become tender, but either setting works. The chicken is ready when it is fully cooked and pulls apart easily with a fork. Try not to lift the lid repeatedly while it cooks because every peek releases heat and adds time.
Step 5: Shred the Tender Chicken - Carefully remove the cooked chicken from the slow cooker and transfer it to a plate or cutting board. Use two forks to shred it into bite sized pieces. If the chicken is properly tender, this should take almost no effort. Return all that shredded chicken to the slow cooker and gently stir it into the vegetables and creamy sauce. At this point, the filling should look thick, hearty, and very much like the inside of a chicken pot pie.
Step 6: Cut and Arrange the Biscuits - Open the refrigerated biscuits and cut each biscuit into eight roughly equal pieces. Scatter those pieces across the top of the filling in a single layer. This part matters. Do not stir the raw biscuit dough down into the sauce. Keeping the dough on top allows the hot steam inside the slow cooker to surround the biscuit pieces and help them rise into fluffy dumplings instead of turning heavy and gummy in the filling.
Step 7: Steam the Biscuit Dumplings - Cover the slow cooker again and turn the heat to HIGH. Cook the biscuit pieces for 45 to 60 minutes, or until they are puffed and cooked through in the center. Resist lifting the lid while they cook. I know it is tempting when the whole kitchen smells like pot pie, but you want to keep that steam trapped inside. If you know your slow cooker tends to run hot, begin checking around the 40 minute mark so the biscuits do not overcook around the edges.
Step 8: Finish and Serve - Once the biscuits are fluffy and no raw dough remains in the center, sprinkle chopped fresh parsley over the top. Let the filling sit for a few minutes before spooning it into bowls because it will be very hot straight from the slow cooker. I like to finish each serving with another crack of black pepper. Make sure every bowl gets a generous scoop of chicken and vegetables along with several biscuit dumplings, because those sauce soaked biscuit bottoms are too good to miss.

Notes

Substitutions

Chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts and will give you especially tender, juicy meat.
Cream of mushroom soup: Use cream of mushroom in place of the cream of celery soup if that is what you have in the pantry or if your family prefers its flavor.
Half and half: Half and half can replace the heavy cream for a slightly lighter sauce that is still creamy and satisfying.
Southern style biscuits: Refrigerated Southern style biscuits work nicely if buttermilk biscuits are unavailable.
Fresh vegetables: You can use chopped fresh carrots, celery, and onion, though I would cut them fairly small so they become tender during the cooking time.
Cooked turkey: Leftover turkey makes a great chicken replacement, especially after a holiday meal when you are looking for a cozy way to use extras.

Variations

Herb Chicken Pot Pie and Dumplings: Add 1 teaspoon chopped fresh rosemary and 1 teaspoon chopped fresh sage to the filling for a woodsy, savory herb flavor.
Bacon Chicken Pot Pie and Dumplings: Stir in 6 slices of cooked, crumbled bacon after shredding the chicken and just before you add the biscuits.
Turkey Pot Pie and Dumplings: Replace the raw chicken with 4 cups cooked leftover turkey and cook the filling for 2 to 3 hours on LOW before adding the biscuit pieces.
Homestyle Chicken Pot Pie and Dumplings: Add ½ teaspoon celery seed with the other seasonings for the old fashioned flavor you might remember from a family pot pie.
Extra Vegetable Version: Add another cup of peas, green beans, or corn if you have a family that happily eats its vegetables when they are covered in creamy chicken gravy.
Peppery Pot Pie Version: Add a little extra coarse black pepper to the filling and another generous sprinkle at the table for a warmer, more savory bite.

Tips and Tricks

Use Grands! biscuits: The larger refrigerated biscuits hold their shape better and give you substantial dumplings instead of tiny dough pieces that disappear into the filling.
Keep the dough on top: Arrange the biscuit pieces over the filling rather than stirring them in so the steam can make them light and fluffy.
Leave the lid closed: Opening the slow cooker releases the steam the biscuits need, so save your first peek until you are close to the recommended cooking time.
Know your slow cooker: Some models cook much hotter than others, so start checking the biscuits at about 40 minutes if yours tends to run hot.
Check the center biscuits: The pieces near the center usually take the longest to cook, so test one of those rather than relying only on the biscuits around the edges.
Let the filling rest briefly: Five minutes before serving gives the creamy sauce a chance to settle and thicken slightly.
Add broth if needed: If your filling becomes thicker than you prefer, stir in a small splash of warm chicken broth until it reaches the consistency your family likes.
Season at the table: A little extra black pepper makes the creamy chicken filling taste even cozier without making the entire batch too peppery for younger kids.

Serving Ideas

Crusty bread: A warm loaf is great for wiping up every last bit of creamy sauce left at the bottom of the bowl.
Simple green salad: Crisp lettuce with a light vinaigrette adds a fresh contrast to the rich chicken and dumplings.
Roasted green beans: Their lightly browned edges and fresh flavor pair well with the soft vegetables already in the filling.
Steamed broccoli: This is an easy family side when you want another vegetable without making dinner more complicated.
Fresh fruit: Apple slices, grapes, or berries make a simple side for kids and bring a little brightness to the plate.
Extra black pepper: Sometimes the best serving idea is the simplest one, and a fresh crack of pepper over a steaming bowl is hard to beat.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled chicken, filling, and dumplings in an airtight container in the refrigerator for up to 4 days.
Reheat gently: Warm individual servings in the microwave or reheat larger portions on the stovetop over moderate heat until hot throughout.
Loosen thick filling: Add a splash of chicken broth while reheating if the sauce has thickened more than you like in the refrigerator.
Expect softer biscuits: Leftover dumplings absorb more sauce as they sit, so they will be softer the next day, which my family actually enjoys.
Freeze the filling separately: For the best texture, freeze the chicken and vegetable filling without the biscuits for up to 3 months.
Add fresh biscuits after freezing: Thaw and reheat the filling, then top it with fresh refrigerated biscuit pieces so you still get fluffy dumplings instead of freezing and reheating the cooked dough.
Prepare ingredients ahead: You can measure the seasonings and combine the frozen vegetables ahead of time so morning assembly takes only a few minutes.

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Servings: servings