Description
This Easy Slow Cooker Chicken Pot Pie is a comforting and hearty dish that is perfect for a cozy weeknight dinner. Tender chicken, mixed vegetables, and a creamy sauce are slow-cooked to perfection and topped with warm, flaky biscuits.
Ingredients
Scale
For the Filling:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon poultry seasoning (optional)
- 1 can (10.5 ounces) cream of chicken soup
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
For Topping:
- 1 can refrigerated biscuits
- fresh parsley for garnish (optional)
Instructions
- Prepare the Filling: Place chicken, carrots, peas, potatoes, celery, onion, garlic, thyme, salt, pepper, and poultry seasoning in the slow cooker. Add cream of chicken soup and chicken broth, stirring to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked and vegetables are tender. Shred the chicken and stir in the heavy cream.
- Thicken (if needed): If the mixture is too thin, stir in the cornstarch slurry and cook on high for an additional 15–20 minutes until thickened.
- Prepare the Biscuits: Bake the refrigerated biscuits according to package directions.
- Serve: Ladle the creamy chicken filling into bowls and top with a warm biscuit. Garnish with fresh parsley if desired.
Notes
- For added flavor, use fresh herbs like rosemary or sage.
- You can also use frozen mixed vegetables in place of fresh.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with 1 biscuit
- Calories: 430
- Sugar: 5g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
