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4.50 from 4 votes

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It's packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: chicken pot pie, easy chicken pot pie, slow cooker chicken pot pie recipe
Servings: 16 people
Author: Nicole Leggio

Ingredients

  • 1 small diced onion
  • 2 cups chopped carrots peeled
  • 2 cups chopped celery
  • 2 cups quartered baby red potatoes
  • 1 teaspoon minced garlic
  • 1 ¼ cups low-sodium chicken stock
  • 1 teaspoon coarse kosher salt
  • 1 ¼ teaspoons dried thyme
  • 1 bay leaf
  • 1 ¼ pounds boneless skinless chicken breasts
  • salt and pepper to taste
  • 2 tablespoon unsalted butter
  • 1 cup heavy cream
  • ⅓ cup all-purpose flour
  • 1 (2.04-ounce) tube southern-style biscuits 8 count
  • 1 cup frozen peas

Instructions

  • Combine 1 small diced onion, 2 cups chopped carrots, 2 cups chopped celery, 2 cups quartered baby red potatoes, 1 teaspoon minced garlic, 1 ¼ cups low-sodium chicken stock , 1 teaspoon coarse kosher salt, 1 ¼ teaspoons dried thyme, and 1 bay leaf to the slow cooker. Stir to combine.
  • Season 1 ¼ pounds boneless skinless chicken breasts with salt and pepper to taste. Nestle the chicken breasts in the vegetable mixture.
  • Cook on LOW for 4 hours. 
  • After 4 hours, remove the chicken and shred it using 2 forks. Place the shredded chicken back into the slow cooker. 
  • Add 2 tablespoon unsalted butter and 1 cup heavy cream to a microwave-safe bowl. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in ⅓ cup all-purpose flour into the butter mixture and pour it into the slow cooker. Stir to combine.
  • Cover and cook for an additional 45 minutes to 1 hour until the mixture has thickened and the veggies are tender. Cook 1 (2.04-ounce) tube southern-style biscuits according to package instructions. 
  • After the mixture has thickened, add 1 cup frozen peas. Stir to combine and cook for another 4-5 minutes. Season the mixture with additional salt and pepper if needed.
  • Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy warm!

Nutrition

Calories: 141kcal | Carbohydrates: 8g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 220mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3076IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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