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The Ultimate Easy Slow Cooker Chicken Pot Pie with No-Fuss Butter Biscuits

A spoonful being lifted from a dish of slow cooker chicken pot pie topped with golden, flaky biscuits.
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This slow cooker chicken pot pie recipe delivers classic comfort food flavor with minimal effort. You combine tender chicken, vegetables, and a creamy sauce in your Crock-Pot, letting it cook while you relax. Finish it with simple, flaky butter biscuits for a hearty, satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 3 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • 1 (10 ounce) package refrigerated biscuit dough

Instructions

  1. Place the chicken breasts, chicken broth, cream of chicken soup, cream of celery soup, milk, thyme, pepper, and salt into the basin of your slow cooker.
  2. Cover 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.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. In a small bowl, whisk together the flour and cold water until smooth to create a slurry. Stir this slurry into the slow cooker mixture.
  5. Add the frozen mixed vegetables and chopped onion to the slow cooker. Stir well.
  6. Cover and cook on high for an additional 30 minutes, or until the filling has thickened.
  7. About 15 minutes before serving, prepare the biscuit dough according to package directions.
  8. Arrange the biscuits on top of the thickened chicken pot pie filling in the slow cooker. Do not stir them in.
  9. Cover the slow cooker and cook on high for 10 to 15 minutes, or until the biscuits are puffed and cooked through. Check the biscuits near the end to prevent overcooking.
  10. Serve the slow cooker chicken pot pie immediately with the biscuits on top.

Notes

  • For a richer flavor, substitute 1/2 cup of the chicken broth with dry white wine during the initial cooking phase.
  • If you prefer a soupier consistency, reduce the amount of flour used in the slurry to 2 tablespoons.
  • You can use pre-cooked shredded chicken to reduce the cooking time, but add it during the last hour of cooking.

Nutrition

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