Print

Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

A serving of creamy slow cooker chicken pot pie topped with golden, fluffy biscuits on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, hearty chicken pot pie effortlessly in your slow cooker. This set it and forget it recipe delivers classic comfort food with minimal hands-on time, finished with a flaky biscuit topping 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 cup heavy cream or milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 1 (8 ounce) package refrigerated biscuit dough (for topping)

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Pour the chicken broth over the chicken.
  3. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through.
  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, heavy cream, thyme, salt, and pepper until combined.
  6. Add the carrots, peas, celery, and onion to the mixture. Stir gently to combine all ingredients.
  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 topping according to the package directions.
  9. Arrange the biscuits on top of the chicken mixture in the slow cooker. Cover and cook on high for 15 to 20 minutes, or until the biscuits are puffed and cooked through.
  10. Serve the slow cooker chicken pot pie immediately.

Notes

  • For a richer flavor, substitute half of the chicken broth with dry white wine during the initial cooking phase.
  • If you prefer a thicker filling, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the filling during the last 30 minutes of cooking.
  • If your slow cooker does not have a high enough setting to bake the biscuits, transfer the filling to a baking dish and bake the biscuits on top in a preheated oven at 375°F for 12-15 minutes.

Nutrition

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