Description

If you’re craving a hearty, comforting meal without spending hours in the kitchen, this Easy Slow Cooker Chicken Pot Pie is exactly what you need. Tender chunks of chicken, colorful vegetables, and a creamy, savory sauce all simmer together in your slow cooker—finished off with a golden, buttery biscuit topping that brings it all together. It’s classic comfort food made effortless.

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Ingredients

Scale

For the Filling:

1.5 lbs boneless, skinless chicken breasts or thighs
1 small yellow onion, chopped
3 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup diced potatoes (peeled)
1½ cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
½ tsp dried thyme
½ tsp dried parsley
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ cup heavy cream or whole milk (added at the end)

For the Biscuit Topping (Optional Oven Finish):

1 can refrigerated biscuit dough (8-count)
1 tbsp melted butter (for brushing)
Fresh parsley or thyme (for garnish)

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Instructions

Step 1: Load Up the Slow Cooker

Place the chicken breasts or thighs at the bottom of your slow cooker.
Add onion, garlic, frozen vegetables, potatoes, chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper.
Stir everything gently to combine.

Step 2: Slow Cook to Perfection
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and vegetables are tender.

Step 3: Shred the Chicken
5. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the slow cooker and stir well.

Step 4: Add the Cream
7. Stir in the heavy cream or milk to give the filling a rich, silky texture.
8. Let it warm for another 15–20 minutes on low.

Step 5: Prepare the Biscuit Topping (Oven Option)
9. While the filling finishes, preheat the oven according to biscuit package instructions.
10. Bake biscuits on a sheet pan until golden brown.
11. Brush with melted butter for extra flavor.

Step 6: Serve It Up
12. Spoon the creamy chicken filling into bowls or ramekins.
13. Top each serving with a warm, buttery biscuit.
14. Garnish with fresh parsley or thyme if desired.

Notes

Use Chicken Thighs – They stay tender and flavorful during slow cooking.
Add Biscuits Last – Baking separately keeps them crispy and avoids sogginess.
Cut Veggies Evenly – Ensures everything cooks at the same rate.
Make It Thicker – For a thicker filling, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) before adding the cream.
Skip the Cream? – No problem. It’ll still be rich and delicious with just the soup and broth.

Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Cuisine: American