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Slow Cooker Chicken Pot Pie

Tender chicken and vegetables in creamy sauce topped with golden biscuits, made effortlessly in your slow cooker.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cups mixed frozen vegetables carrots, peas, corn
  • 1 large onion diced
  • 3 celery stalks chopped
  • 3 medium carrots sliced
  • 3 cloves garlic minced
  • 2 medium potatoes cubed
Sauce
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour
  • 2 tbsp butter
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp dried sage
  • salt and pepper to taste
Topping
  • 1 package refrigerated biscuit dough
  • 2 tbsp fresh parsley chopped

Equipment

  • 6-quart slow cooker
  • Mixing bowls
  • Measuring cups
  • Wooden spoon

Method
 

  1. Season chicken pieces with salt and pepper, then place in the bottom of a 6-quart slow cooker.
  2. Layer diced onions, celery, carrots, and potatoes over the chicken, spreading evenly throughout the slow cooker.
  3. Sprinkle minced garlic, thyme, rosemary, and sage over the vegetables, distributing seasonings evenly.
  4. Pour chicken broth over all ingredients, ensuring liquid covers most of the contents without overfilling.
  5. Cover and cook on low heat for 6-7 hours, until chicken is tender and vegetables are cooked through.
  6. In a small bowl, whisk flour with 1/2 cup heavy cream until smooth, creating a thickening slurry.
  7. Stir the flour mixture into the slow cooker along with remaining cream and frozen vegetables.
  8. Season with additional salt and pepper to taste, mixing all ingredients thoroughly.
  9. Place biscuit dough pieces on top of the filling, spacing them evenly across the surface.
  10. Cover and continue cooking for 45-60 minutes more, until biscuits are golden brown and cooked through.
  11. Remove lid and let stand for 10 minutes before serving to allow filling to thicken further.
  12. Garnish with fresh chopped parsley before serving in bowls with additional biscuits if desired.

Notes

For best results, use chicken thighs instead of breasts as they stay more tender during long cooking. Biscuits should be golden brown when done. Let cool for 10 minutes before serving to allow sauce to thicken.