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 tender chicken, creamy vegetables, and fluffy golden biscuits. The secret to perfect biscuits? Bake them separately while the filling simmers in the slow cooker.

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, crockpot chicken pot pie with biscuits

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 560kcal

Author Blair Lonergan

Equipment

Slow Cooker

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 and season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender.
Remove the bay leaf. Transfer the chicken to a cutting board and dice or shred it with two forks. Return the chicken to the slow cooker.
Stir in the frozen peas and heavy cream. Cook for an additional 10 minutes until the peas are heated through.
While the filling finishes, bake the biscuits in the oven according to package directions.
Ladle the chicken mixture into bowls and top with warm biscuits.

Notes

Chicken breasts vs. thighs: Thighs stay juicier during the longer cook time. If using breasts, check them at the 2-hour mark on HIGH to prevent drying out.
Vegetable size matters: Cut carrots, celery, and onion into similar-sized pieces (about ½-inch) so they cook evenly. Larger pieces may need extra time.
Filling too thick? Stir in a splash of chicken broth at the end to loosen it.
Filling too thin? Mix 1 tablespoon flour with 2 tablespoons cold broth, stir into the slow cooker, and cook 30 more minutes.
Rotisserie chicken shortcut: Use about 4 cups shredded rotisserie chicken. Add it when you stir in the peas and cream.
Canned soup option: You can substitute one 10.5-oz can of cream of chicken soup for the flour and cream, though homemade gives fresher flavor.
Freezer meal: Combine all ingredients except peas and cream in a freezer bag with the raw chicken. Freeze flat for up to 3 months. Thaw overnight before cooking.
Storage: Refrigerate leftovers for 3 to 4 days. Freeze the filling (without biscuits) for up to 3 months.

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