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Easy Slow Cooker Chicken Pot Pie Recipe
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Easy Slow Cooker Chicken Pot Pie Recipe

This Easy Slow Cooker Chicken Pot Pie Recipe delivers all the comforting flavors of a classic homemade chicken pot pie with a fraction of the work. Tender shredded chicken, carrots, celery, onions, peas, and a rich, creamy herb sauce are slow cooked to perfection and topped with warm, flaky biscuits instead of a traditional pie crust.
It's the ultimate cozy dinner for busy weeknights, chilly evenings, or Sunday family suppers.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8

Ingredients

  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 1 yellow onion diced
  • ⅓ cup all-purpose flour
  • ⅓ cup chicken broth
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 2 pounds boneless skinless chicken breasts
  • 1 cup frozen peas
  • ⅓ cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can refrigerated biscuit dough

Instructions

  • Spray the slow cooker with nonstick cooking spray.
  • Add the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf. Stir to combine.
  • Place the chicken breasts on top and season with the salt and pepper.
  • Cover and cook on LOW for 4 to 6 hours or HIGH for 3 hours.
  • Remove and discard the bay leaf.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the frozen peas and heavy cream.
  • Cook for an additional 30 minutes.
  • Meanwhile, bake the refrigerated biscuits according to the package directions.
  • Ladle the chicken mixture into bowls and top each serving with a warm biscuit.