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A bowl of creamy chicken pot pie filling topped with a golden brown flaky biscuit.

Slow Cooker Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups russet potatoes, peeled and diced
  • 1 cup carrots , sliced
  • 1 cup celery , sliced
  • 1/2 cup yellow onion, chopped
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cups chicken broth
  • 10.5 ounces condensed cream of chicken soup
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 16 ounces refrigerated biscuit dough

Instructions
 

  • Add chicken, potatoes, carrots, celery, onion, salt, pepper, and thyme to a 6-quart slow cooker.
  • Stir in the chicken broth and condensed cream of chicken soup until well combined.
  • Cover and cook on Low for 6 hours or High for 3 hours until chicken is cooked through and vegetables are tender.
  • Thirty minutes before serving, stir in the frozen peas and heavy cream; replace cover.
  • Preheat oven and bake biscuits according to the package instructions.
  • Split baked biscuits in half and place them in bowls.
  • Ladle the chicken mixture over the biscuits and serve immediately.