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Slow Cooker Chicken Pot Pie

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This easy slow cooker chicken pot pie is creamy, hearty, and packed with tender chicken and veggies, all topped with golden biscuits. It’s the ultimate comfort food for busy families, perfect for cozy weeknights or special gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans—no need to thaw)
  • 1 cup diced potatoes (Yukon Gold or Russet, peeled)
  • 1/2 cup chopped celery
  • 1 small onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (to taste)
  • 1 can (16 oz) refrigerated biscuit dough
  • 1 tablespoon melted butter (optional, for brushing biscuits)
  • 1 cup shredded cheddar cheese (optional, for topping)
  • Fresh herbs (parsley or chives, optional, for garnish)

Instructions

  1. Dice chicken into 1-inch cubes. Chop potatoes, celery, onion, and mince garlic.
  2. Place chicken, potatoes, celery, onion, garlic, and frozen mixed vegetables into the slow cooker, layering chicken first.
  3. In a mixing bowl, whisk together cream of chicken soup, chicken broth, thyme, parsley, salt, and pepper. Pour over chicken and veggies.
  4. Gently stir to combine. Cover with lid.
  5. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and filling is creamy.
  6. If sauce is thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Cook for another 15-20 minutes to thicken.
  7. About 30 minutes before serving, open biscuit dough and cut each biscuit in half. Arrange on top of filling in slow cooker, leaving space between pieces.
  8. Replace lid, propping it open slightly with a wooden spoon or towel to let steam escape. Cook on HIGH for 30-45 minutes, until biscuits are golden and cooked through.
  9. Optional: For crispier biscuits, bake them separately at 375°F for 12-15 minutes, then add to slow cooker before serving.
  10. Brush biscuit tops with melted butter and sprinkle with fresh herbs or cheese if desired. Let cool a few minutes before serving.
  11. Scoop out portions, ensuring each serving has both biscuit and creamy filling.

Notes

For gluten-free, use GF biscuits and soup. For dairy-free, use coconut cream of chicken soup and dairy-free biscuits. If sauce is thin, add a cornstarch slurry. Bake biscuits separately for extra crispiness. Leftovers taste even better the next day. You can use rotisserie chicken—add during the last 2 hours of cooking.

Nutrition

Keywords: slow cooker, chicken pot pie, comfort food, easy dinner, family meal, crockpot, creamy chicken, biscuit topping, one pot meal

Find it online: https://hungermind.com/slow-cooker-chicken-pot-pie-recipe-easy-comfort-food-for-families/