Creamy Crockpot Chicken Pot Pie with Biscuits
Comfort food made easy! This Creamy Crockpot Chicken Pot Pie features tender chicken, hearty vegetables, and a rich, creamy sauce made right in the slow cooker, topped with warm buttery biscuits.
Equipment
- slow cooker
- cutting board
- chef's knife
- baking sheet
Ingredients
- 2 lbs boneless skinless chicken breasts
- 3 medium potatoes, peeled and diced
- 2 cups carrots, sliced
- 1 medium onion, diced
- 2 cans cream of chicken soup (10.5 oz each)
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 can refrigerated biscuits (16 oz)
Instructions
- Add chicken breasts, diced potatoes, sliced carrots, diced onion, cream of chicken soup, and chicken broth to the slow cooker. Season with thyme, black pepper, and salt, then stir to combine.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until chicken is tender and vegetables are cooked through.
- Remove chicken breasts, shred with two forks, and return shredded chicken to the slow cooker.
- Stir in frozen peas and corn and let heat through.
- While filling finishes, bake biscuits according to package directions until golden brown.
- Ladle creamy chicken mixture into bowls and top each serving with a warm biscuit. Serve immediately.
Notes
Cut potatoes and carrots into uniform pieces for even cooking. For a thicker filling, stir in a cornstarch slurry during the last 30 minutes. Baking biscuits separately ensures a crispy texture instead of soggy dough.