... Print

The Ultimate Easy Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

A close-up of a golden, fluffy biscuit topping a creamy serving of slow cooker chicken pot pie filling with visible carrots and celery.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This slow cooker chicken pot pie recipe delivers classic comfort food with minimal effort. You combine tender chicken, vegetables, and a creamy sauce in your Crock Pot, then top it with flaky biscuits for a hearty, satisfying family dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1 cup heavy cream or milk
  • 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 package refrigerated biscuit dough (8 biscuits)

Instructions

  1. Place the raw 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, heavy cream, 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 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 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 it into the vegetable and sauce mixture.
  7. Increase the slow cooker setting to HIGH (if possible) or transfer the filling to a 9×13 inch baking dish if your slow cooker does not have a high setting or if you prefer a crispier topping.
  8. Arrange the refrigerated biscuit dough pieces evenly over the top of the filling. Do not overlap them too much.
  9. Cover the slow cooker (or place the baking dish in the oven) and cook until the biscuits are done, about 30 to 45 minutes on HIGH in the slow cooker, or 15 to 20 minutes in a 400°F oven until the biscuits are golden brown and cooked through.
  10. Let the pot pie rest for 10 minutes before serving with the flaky biscuit topping.

Notes

  • If you want 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.
  • For a richer flavor, substitute one can of cream of chicken soup with one can of cream of mushroom soup.
  • You can use pre-cooked rotisserie chicken instead of raw chicken; add it during the last hour of cooking with the vegetables.

Nutrition

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