... Print

Creamy Slow-Cooker Chicken Pot Pie with Flaky Biscuit Topping

Close-up of a creamy chicken pot pie filling topped with five golden baked biscuits.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultimate comfort food with minimal effort. This recipe uses a slow cooker for a creamy filling and tops it with light, flaky biscuits for a hearty, satisfying family meal.

Ingredients

Scale
  • 2 pounds cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cans (16.3 ounces each) refrigerated biscuit dough

Instructions

  1. Place the shredded chicken, carrots, celery, peas, and corn into the basin of your slow cooker.
  2. In a separate bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, thyme, pepper, and salt until smooth.
  3. Pour the creamy mixture over the chicken and vegetables in the slow cooker. Stir gently to combine everything well.
  4. Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the vegetables are tender and the filling is hot and bubbly. This is a great one pot dinner idea.
  5. About 20 minutes before serving, prepare the biscuit topping according to the package directions.
  6. Arrange the biscuits on top of the hot filling in the slow cooker, leaving small gaps between them so they can expand.
  7. Cover the slow cooker again and cook on HIGH for an additional 15 to 20 minutes, or until the biscuits are puffed and golden brown on top. Do not lift the lid during this time.
  8. Carefully scoop out portions of the creamy chicken pot pie filling and top with one or two biscuits per serving. Enjoy this hearty dinner idea.

Notes

  • For a Southern Chicken Pot Pie flavor, add a pinch of smoked paprika to the filling mixture.
  • If you prefer a traditional crust, you can substitute the biscuit dough with a double-crust pie dough, placing the bottom crust in a casserole dish before adding the filling and topping with the top crust.
  • This recipe is excellent for meal prep; cool leftovers completely before storing them in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenuser.net/creamy-slow-cooker-chicken-pot-pie/