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Slow Cooker French Onion Chicken Pot Pie Recipe

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4.2 from 25 reviews

This Slow Cooker French Onion Chicken Pot Pie is a comforting and hearty meal that combines tender bite-sized chicken, savory French onion soup, mixed vegetables, and creamy chicken soup, all slow-cooked to perfection. Topped with fluffy refrigerated biscuits and melted provolone cheese, this pot pie offers a deliciously easy and hands-off dinner perfect for busy days. The slow cooker method ensures a rich, deeply flavored filling and soft, fluffy biscuit topping, finished with fresh parsley for a bright touch.

  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 1 1/2 pounds boneless, skinless chicken breasts (cut into bite sized pieces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme

Vegetables and Aromatics

  • 1 medium yellow onion (thinly sliced)
  • 12 ounces frozen mixed vegetables
  • 2 cloves garlic (minced)

Soups and Flavorings

  • 1 10.5 ounce can condensed French onion soup
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Toppings

  • 1 16.3 ounce can refrigerated biscuits
  • 6 slices provolone cheese
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Add and Season the Chicken: Place the bite sized raw chicken pieces into a 6-quart slow cooker. Evenly sprinkle with salt, black pepper, garlic powder, and dried thyme to flavor the chicken pieces thoroughly before adding other ingredients.
  2. Add the Onion, Vegetables, and Garlic: Scatter the thinly sliced yellow onion over the chicken, then add the frozen mixed vegetables and minced garlic directly without thawing. This layer will cook slowly, softening perfectly.
  3. Spoon in the Soups: Pour the condensed French onion soup and condensed cream of chicken soup over the chicken and vegetables. Distribute evenly to create a rich, savory gravy base.
  4. Add Worcestershire and Stir: Drizzle Worcestershire sauce over the mixture and gently stir to coat all ingredients with the soup base without breaking up the vegetables. Smooth the filling into an even layer.
  5. Slow Cook Until Tender: Cover and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and vegetables are tender. Use doneness as a guide rather than the clock alone.
  6. Thicken the Filling: Whisk cornstarch and cold water together until smooth, then stir into the hot filling. Cover and cook on HIGH for another 10 to 15 minutes to thicken the gravy into a creamy filling.
  7. Arrange the Biscuits: Place refrigerated biscuits in a single layer over the thickened filling, leaving spaces between them to allow steam circulation for even cooking.
  8. Cook the Biscuits Through: Cover and cook on HIGH for 45 to 60 minutes, avoiding lid lifts during the first 40 minutes to retain heat and steam. Check the center biscuit for doneness before proceeding.
  9. Melt the Provolone: Lay provolone slices evenly over the cooked biscuits, cover again, and let sit for about 5 minutes until the cheese melts into a gooey layer.
  10. Finish With Parsley and Serve: Sprinkle freshly chopped parsley over the melted cheese and serve hot, scooping biscuits with the creamy chicken filling for a satisfying meal.

Notes

  • Use a 6-quart slow cooker for best results to allow enough room for the filling and biscuits.
  • Do not thaw the frozen mixed vegetables before adding; the slow cooker will cook them thoroughly.
  • Resist the temptation to lift the lid frequently during cooking, especially while baking the biscuits, to maintain heat and steam.
  • You can substitute provolone cheese with mozzarella or cheddar if preferred.
  • For a gluten-free version, use gluten-free biscuits and check soup labels carefully for gluten content.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-french-onion-chicken-pot-pie-recipe/