Crock Pot Chicken Pot Pie

This easy slow cooker chicken pot pie has tender chicken, hearty vegetables, and a creamy savory sauce. It is finished with warm biscuits for a comforting family dinner.

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Prep Time 20

Cook Time 6 30

Total Time 6 50

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2 pound boneless, skinless chicken breasts
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 stalks celery, sliced
3 cloves garlic, minced
2 cup frozen peas
1 can condensed cream of chicken soup (10.5 ounces)
1 cup chicken broth
1 cup whole milk
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried parsley
1/4 cup unsalted butter, cut into pieces
2 can refrigerated biscuit dough

Equipment

slow cooker
mixing bowl
whisk
cutting board
chef's knife
oven

Method

Place the chicken breasts, onion, carrots, celery, and garlic into the crock pot.
In a medium bowl, whisk together the cream of chicken soup, chicken broth, milk, thyme, salt, pepper, and parsley until smooth.
Pour the soup mixture over the chicken and vegetables, then scatter the butter pieces on top.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender.
Remove the chicken from the crock pot, shred it with two forks, then return it to the slow cooker.
Stir in the frozen peas and let them warm through for 10 to 15 minutes.
About 15 minutes before serving, bake the biscuit dough according to package directions until golden brown.
Serve the chicken pot pie filling in bowls and top each serving with warm biscuits.

Notes

For a thicker filling, let the slow cooker cook uncovered for the last 15 to 20 minutes. You can also swap the biscuits for pie crust or serve the filling over mashed potatoes.