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Ultimate Easy Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

A spoonful lifts a fluffy biscuit out of a bowl of creamy slow cooker chicken pot pie filling with shredded chicken and vegetables.
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This recipe translates the classic comfort of chicken pot pie into an easy slow cooker format. You get tender chicken, vegetables, and a creamy sauce that cooks while you do other things. Finish it with simple biscuits for a hearty, homemade meal without the fuss.

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 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 cup chopped onion
  • 1 package (16.3 ounces) 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, celery, and onion 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. About 30 minutes before serving, arrange the refrigerated biscuit dough pieces on top of the filling in a single layer. Do not stir them in.
  8. Cover the slow cooker and continue cooking on HIGH for the remaining 30 minutes, or until the biscuits are puffed and cooked through.
  9. Serve immediately with the biscuits on top or alongside the creamy filling.

Notes

  • If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl. Stir this slurry into the filling during the last 30 minutes of cooking before adding the biscuits.
  • For a more savory flavor, replace the cream of celery soup with cream of mushroom soup.
  • If you do not want a biscuit topping, you can serve this as a hearty chicken pot pie soup over rice or egg noodles.

Nutrition

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