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Easy Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

A spoonful of creamy filling with chicken, peas, and carrots being lifted from a baking dish of slow cooker chicken pot pie.
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Make this creamy, hearty chicken pot pie in your slow cooker for a simple comfort food dinner. This set it and forget it recipe delivers all the classic flavor with minimal effort, finished with easy, flaky biscuits.

Ingredients

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

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, thyme, salt, and pepper until smooth.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Add the carrots, peas, corn, and celery to the slow cooker. Stir gently to combine the vegetables with the liquid.
  5. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the vegetable mixture.
  7. About 30 minutes before serving, arrange the refrigerated biscuit dough pieces on top of the filling in a single layer. Do not stir them in.
  8. Cover the slow cooker and continue cooking on HIGH for the remaining 20 to 30 minutes, or until the biscuits are puffed and cooked through.
  9. Serve the slow cooker chicken pot pie directly from the pot, ensuring each serving gets tender chicken, vegetables, and a biscuit topping.

Notes

  • For a richer flavor, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken during the last hour of cooking.
  • If you prefer a traditional crust, you can skip the biscuits and use a store-bought pie crust draped over the filling during the last 30 minutes of cooking on HIGH.
  • If the filling seems too thin after cooking, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry, then stir it into the hot filling and cook for 10 more minutes until thickened.

Nutrition

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