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Easy Slow Cooker Chicken Pot Pie with Biscuit Topping

A single serving of creamy slow cooker chicken pot pie topped with a golden, flaky biscuit.
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Make classic comfort food with minimal effort using your slow cooker. This recipe delivers tender chicken, vegetables, and a creamy sauce, topped with flaky biscuits for a satisfying, hands-off weeknight dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 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
  • 1/4 teaspoon salt
  • 1 (16.3 ounce) package refrigerated biscuit dough

Instructions

  1. Place the chicken breasts, carrots, peas, celery, and onion into the basin 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 evenly over the chicken and vegetables in the slow cooker.
  4. 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.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
  6. About 30 minutes before serving, arrange the refrigerated biscuit dough pieces on top of the chicken mixture in the slow cooker. Do not overlap the biscuits.
  7. Cover and cook on HIGH for the time specified on the biscuit package, usually 15 to 20 minutes, until the biscuits are puffed and cooked through.
  8. Serve immediately for a hearty, creamy chicken pot pie dinner.

Notes

  • For a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the filling during the last 30 minutes of cooking before adding the biscuits.
  • If you prefer a casserole style instead of biscuits, omit the biscuits and stir in 1 cup of frozen pearl onions and 1 cup of cubed potatoes with the other vegetables. Thicken the sauce as noted above.
  • You can substitute pre-cooked rotisserie chicken for the raw chicken to reduce the cooking time significantly.

Nutrition

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