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Easy Slow Cooker Chicken Pot Pie with Biscuit Topping

Close-up of golden biscuits topping creamy slow cooker chicken pot pie filling with visible shredded chicken and vegetables.
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This slow cooker chicken pot pie recipe delivers pure comfort food with minimal effort. You combine tender chicken, mixed vegetables, and a creamy sauce in your crock pot, letting it cook while you relax. Top it with simple biscuits for a hearty, satisfying family dinner.

Ingredients

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  • 2 pounds 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 in 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, pepper, and salt until smooth.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Add the carrots, peas, corn, and celery around the chicken. Do not stir.
  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 gently to combine with the vegetables and sauce.
  7. About 30 minutes before serving, arrange the refrigerated biscuits on top of the filling in the slow cooker. Leave small gaps between the biscuits for steam to escape.
  8. Cover and cook on high for the remaining 20 to 30 minutes, or until the biscuits are puffed and cooked through.
  9. Serve immediately for a hearty, creamy chicken dinner.

Notes

  • For a thicker filling, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, then stir this slurry into the pot during the last 30 minutes of cooking before adding the biscuits.
  • You can use pre-cooked rotisserie chicken to reduce the cooking time significantly; just add it during the last hour of cooking before topping with biscuits.
  • If you prefer a crispier biscuit topping, bake the biscuits separately on a baking sheet according to package directions and place them on top of the filling just before serving.

Nutrition

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