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Easy Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

Close-up of a serving of slow cooker chicken pot pie with creamy filling, vegetables, and a flaky biscuit topping.
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Make this creamy, hearty slow cooker chicken pot pie for a simple, hands-off dinner. It is pure comfort food, perfect for busy weeknights, and you finish it with easy, flaky biscuits.

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 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 (8 ounce) can refrigerated biscuit dough

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, thyme, parsley, salt, and pepper 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 shreds.
  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 everything.
  7. Increase the slow cooker setting to HIGH if it is not already on it.
  8. Arrange the biscuit dough pieces on top of the chicken mixture, leaving small gaps between them so they can expand.
  9. Cover the slow cooker and cook for an additional 20 to 30 minutes, or until the biscuits are puffed and cooked through. Check the biscuits near the end to prevent burning.
  10. Serve immediately with a biscuit on top of the creamy chicken mixture. This is a family favorite slow cooker meal.

Notes

  • If you prefer a thicker filling, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the mixture during the last 30 minutes of cooking before adding the biscuits.
  • For a richer flavor, use all chicken thighs instead of breasts.
  • If you do not have biscuit dough, you can serve this as a hearty chicken pot pie soup with crackers or crusty bread.

Nutrition

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