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Easy Creamy Slow Cooker Chicken Pot Pie with Biscuit Topping

A close-up of a serving of creamy slow cooker chicken pot pie topped with a golden biscuit crust.
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Make this ultimate comfort food with minimal effort. This hands-off slow cooker chicken pot pie fills your home with warmth and delivers a rich, creamy filling topped with fluffy biscuits for a satisfying family dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (16.3 ounce) container refrigerated biscuit dough

Instructions

  1. Place the chicken breasts, carrots, and celery in the basin of your slow cooker.
  2. Pour the cream of chicken soup, cream of mushroom soup, and chicken broth over the chicken and vegetables.
  3. Stir in the dried thyme, pepper, and salt.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the frozen peas and corn. Cook on HIGH for 15 minutes, or until the vegetables are heated through.
  7. About 30 minutes before serving, prepare the biscuit dough according to package directions.
  8. Arrange the biscuits on top of the chicken mixture in the slow cooker. Cover and cook on HIGH for the time specified on the biscuit package, usually 15 to 20 minutes, until the biscuits are puffed and cooked through.
  9. Serve immediately.

Notes

  • For a thicker filling, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the mixture during the last 30 minutes of cooking.
  • You can use pre-cooked rotisserie chicken to reduce the cooking time significantly. Shred the chicken and add it during the last hour of cooking.
  • This recipe works well as a soup base; omit the biscuit topping and serve the creamy mixture in bowls.

Nutrition

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