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Easy Slow Cooker Chicken Pot Pie with Flaky Biscuits

A close-up of a serving of slow cooker chicken pot pie topped with golden biscuits, showing creamy filling, chicken, peas, and carrots.
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This recipe gives you the classic comfort of chicken pot pie using your slow cooker. You get tender chicken, creamy vegetables, and a simple biscuit topping with minimal effort for a satisfying family dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 (8 ounce) package refrigerated biscuit dough

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the chicken broth over the chicken.
  3. Cook on low for 4 to 5 hours, or until the chicken is cooked through and easily shreds.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the cream of chicken soup, cream of celery soup, thyme, salt, and pepper until combined.
  6. Add the carrots, peas, celery, and onion to the mixture. Stir well.
  7. Cover and cook on low for an additional 1 to 2 hours, or until the vegetables are tender.
  8. About 30 minutes before serving, prepare the biscuit dough according to package directions.
  9. Increase the slow cooker setting to high, if possible. Arrange the biscuits on top of the filling, leaving a small space between them.
  10. Cover and cook for 20 to 30 minutes, or until the biscuits are cooked through and puffed.
  11. Serve immediately.

Notes

  • For a thicker filling, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the filling during the last 30 minutes of cooking.
  • You can use pre-cooked rotisserie chicken to reduce the initial cooking time. Add the shredded chicken at the beginning with the soups and broth.
  • If you prefer a crust instead of biscuits, you can line the bottom of a baking dish with pie crust, pour the filling in, top with another crust, and bake at 400°F for 25 minutes after the slow cooker phase.

Nutrition

Find it online: https://www.purecookingjoy.com/slow-cooker-chicken-pot-pie/

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