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Crockpot Chicken Pot Pie

Creamy slow cooker chicken pot pie filling with tender chicken, carrots, peas and celery, served under golden biscuits for all the comfort with none of the pie crust work.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts or thighs (680 g)
  • 1 medium onion diced
  • 2 ribs celery sliced
  • 3 cloves garlic minced
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 1/2 cups chicken broth (360 ml)
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 oz frozen mixed vegetables (340 g)
  • 1/2 cup heavy cream (120 ml)
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 can refrigerated biscuits 16 oz, baked

Method
 

  1. Add the chicken, onion, celery, garlic, cream of chicken soup, broth, thyme, salt and pepper to a 6-quart slow cooker and stir.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until the chicken reaches 165°F (74°C).
  3. Shred the chicken in the crock. Stir in the frozen vegetables, cream and cornstarch slurry.
  4. Cover and cook on HIGH for 30 minutes, until the sauce is thick and the vegetables are hot.
  5. Meanwhile, bake the biscuits according to the package. Serve the filling in bowls topped with a split biscuit.

Notes

Cook time is for LOW plus 30 minutes on HIGH to thicken.