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SLOW COOKER CHICKEN POT PIE - Image 3

Slow Cooker Chicken Pot Pie

A comforting classic, this slow cooker chicken pot pie combines tender chicken, vegetables, and a rich sauce, topped with a golden biscuit crust. Perfect for busy families looking for a hearty meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup carrots sliced
  • 1 cup frozen peas
  • 1 cup celery sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 1 can refrigerated biscuit dough 8 biscuits

Equipment

  • Slow cooker
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Place the chicken, carrots, peas, celery, onion, and garlic in the slow cooker. Pour in the chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Stir to combine.
  2. Cover and cook on low for 4 hours, or until the chicken is cooked through and the vegetables are tender.
  3. In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Cook on high for an additional 15 minutes.
  4. Preheat your oven to 375°F (190°C). Transfer the slow cooker contents to a 9x13 inch baking dish. Arrange the biscuits on top of the filling.
  5. Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown. Serve hot and enjoy your slow cooker chicken pot pie.

Notes

Chef's Tips:
• For a creamier texture, use full-fat coconut milk instead of heavy cream
• Avoid overmixing the cornstarch slurry to prevent lumps
• Serve with a side salad for a complete meal
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking