Easy Slow Cooker Chicken Pot Pie with Biscuits (Print version)
Tender slow cooker chicken pot pie filling with carrots, peas, celery, and warm golden biscuits served on top.
# Ingredients:
For the filling
01 -
1 cup (130 g) diced carrots
02 -
1 cup (120 g) diced celery
03 -
1 small yellow onion, diced
04 -
1/3 cup (42 g) all-purpose flour
05 -
1 1/2 cups (360 ml) low-sodium chicken broth
06 -
1 teaspoon poultry seasoning
07 -
1/2 teaspoon dried thyme
08 -
1 dried bay leaf
09 -
2 lb (900 g) boneless skinless chicken thighs or breasts
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 cup (135 g) frozen peas
13 -
1/2 cup (120 ml) heavy cream
For serving
14 -
1 tube refrigerated biscuits, 8-count, or 8 homemade biscuits
15 -
1 tablespoon melted butter, optional
16 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Lightly coat a 4- to 6-quart slow cooker with cooking spray. Add carrots, celery, onion, flour, chicken broth, poultry seasoning, thyme, and bay leaf. Stir until the flour is fully moistened.
02 -
Place the chicken on top of the vegetables. Season with salt and pepper.
03 -
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches 165°F and the vegetables are tender.
04 -
Remove and discard the bay leaf. Transfer the chicken to a board, shred or chop it, then stir it back into the slow cooker.
05 -
Stir in the frozen peas and heavy cream. Cover and cook on high for 10-15 minutes, until the peas are hot and the gravy is creamy.
06 -
While the filling finishes, bake the biscuits on a sheet pan according to the package directions, usually 12-16 minutes. Brush with melted butter if desired.
07 -
Spoon the hot chicken pot pie filling into bowls. Top each serving with a warm biscuit and parsley.
# Good to know:
01 -
Bake the biscuits separately for the best fluffy texture.
02 -
Chicken is done when it reaches 165°F.
03 -
If the filling is thin, thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold broth.