Crock Pot Chicken Pot Pie (Print version)
Tender chicken and vegetables cook in a creamy slow cooker filling, then get finished with warm flaky biscuits for an easy family dinner.
# Ingredients:
For the filling
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts or thighs, thawed
02 -
1 medium yellow onion, diced
03 -
3 medium carrots, peeled and sliced
04 -
2 celery ribs, sliced
05 -
2 cloves garlic, minced
06 -
2 cans (10.5 oz each / 298 g each) cream of chicken soup
07 -
1 cup (240 ml) low-sodium chicken broth
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon dried parsley
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 cup (140 g) frozen peas
13 -
1 cup (140 g) frozen corn
14 -
1/2 cup (120 ml) half-and-half
15 -
2 tablespoons cornstarch mixed with 2 tablespoons cold water
For serving
16 -
1 can (16 oz / 450 g) refrigerated flaky biscuits, baked according to package directions
17 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Add onion, carrots, celery, garlic, chicken, cream of chicken soup, broth, thyme, dried parsley, salt, and pepper to a 5- to 6-quart slow cooker. Stir the sauce around the chicken.
02 -
Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, until the chicken reaches 165°F and shreds easily.
03 -
Transfer the chicken to a plate and shred it with two forks. Stir the shredded chicken back into the slow cooker filling.
04 -
Stir in the frozen peas, frozen corn, half-and-half, and cornstarch slurry. Cover and cook on high for 20-30 minutes, until hot and lightly thickened.
05 -
While the filling thickens, bake the biscuits according to package directions until golden and cooked through.
06 -
Split warm biscuits and spoon the creamy chicken pot pie filling over the top. Finish with parsley if using.
# Good to know:
01 -
Use thawed chicken for even cooking and food safety.
02 -
Bake biscuits separately for the best texture.
03 -
The filling thickens more as it cools.