Crock Pot Chicken Pot Pie with Biscuits

5 from 4 votes

Crock Pot Chicken Pot Pie with Biscuits

An easy Crockpot chicken pot pie with creamy filling and fluffy biscuits for a cozy, family-friendly dinner.

Course Dinner

Cuisine American, Southern

Keyword chicken pot pie crock pot, chicken pot pie crockpot, Crock Pot Chicken Pot Pie, crock pot chicken with biscuits, crockpot chicken and biscuits, crockpot chicken pot pie

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 560kcal

Author Blair Lonergan

Ingredients

1 cup peeled and diced carrots
1 cup diced celery
1 small yellow onion, diced (about 1 cup)
⅓ cup all-purpose flour
⅓ cup chicken broth
¼ teaspoon dried thyme (or the leaves from 1 sprig fresh thyme)
1 dried bay leaf
2 lbs. boneless, skinless chicken breasts or thighs
1 cup frozen peas
⅓ cup heavy cream
Kosher salt and ground black pepper
1 tube refrigerated biscuit dough (or use your favorite homemade biscuits)

Instructions

Spray the insert of a 4- to 6-quart slow cooker with nonstick cooking spray. Add the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf. Stir to combine. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until the chicken is cooked through and the vegetables are tender). During the final 10 minutes, remove the bay leaf. Take the chicken out of the slow cooker and place it on a cutting board. Dice the chicken into bite-sized pieces or shred the meat with two forks. Return the chicken to the slow cooker. Stir in the frozen peas and the cream. Cook for an additional 10 minutes, or until the peas are heated through.
While the chicken mixture finishes in the slow cooker, bake the biscuits in the oven according to the package directions.
Ladle the chicken mixture into individual serving bowls and top with biscuits.

Notes

Be careful not to overcook your chicken (especially if using chicken breasts). I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.

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