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Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

Close-up of a bowl of slow cooker chicken pot pie topped with four golden, flaky biscuits.
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Make this hearty, creamy slow cooker chicken pot pie for a simple, comforting dinner. This set it and forget it meal uses your Crock Pot to tenderize the chicken and vegetables, finishing with a quick biscuit topping.

Ingredients

Scale
  • 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 chopped celery
  • 1/2 cup chopped onion
  • 1 (10 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, pepper, and salt until smooth.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Add the carrots, peas, celery, and onion 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 easily shredded.
  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. Increase the slow cooker setting to high (if it was on low). Arrange the biscuit dough pieces evenly over the top of the filling. Do not overlap the biscuits.
  8. Cover the slow cooker and cook on high for 30 to 45 minutes, or until the biscuits are puffed and cooked through. Check the biscuits at 30 minutes to prevent overcooking.
  9. Serve immediately. This is a great Crock Pot Chicken Pot Pie for easy weeknight chicken dinners.

Notes

  • If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the filling during the last 30 minutes of cooking before adding the biscuits.
  • You can bake the biscuits separately in the oven according to package directions for a crispier topping. Add the filling to individual oven-safe bowls and top with the baked biscuits before serving.
  • Use pre-cooked rotisserie chicken to reduce the slow cooker time to about 2 hours on high, just long enough to heat through and cook the vegetables.

Nutrition

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