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Top-down look at a round dish with biscuits, chicken, potatoes, carrots, peas, and corn in creamy sauce.

Slow Cooker Chicken Pot Pie

Dairy-inclusive slow cooker chicken pot pie with tender chicken, vegetables, and creamy broth, served with buttermilk biscuits.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Chicken and Vegetable Stew
  • 4 boneless skinless chicken breasts
  • 5 gold potatoes, peeled and cubed (about 2 cups)
  • 1 medium onion, chopped
  • 4 sticks celery, chopped
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream or whole milk
  • 1 (16 oz) bag frozen mixed vegetables
  • Fresh parsley, for garnish (optional)
Biscuits
  • 1 (16.3 oz) can Grands southern homestyle butter tastin’ biscuits

Method
 

Chicken and Vegetable Stew

  1. Layer chicken in slow cooker:

    Arrange chicken breasts in a single layer at the bottom of a 6-7 quart slow cooker.

  2. Add vegetables and liquids:

    Scatter potatoes, onion, celery, garlic, thyme, salt, and pepper evenly over the chicken. Pour cream of chicken soup, chicken broth, and heavy cream on top.

  3. Cook on low or high:

    Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

  4. Bake biscuits:

    In the final hour, heat the oven and bake biscuits following package instructions.

  5. Shred chicken and add vegetables:

    While biscuits bake, transfer chicken to a cutting board; dice into bite-sized pieces or shred using a fork. Return chicken to the slow cooker, add frozen vegetables, and stir. Cover and cook until vegetables are hot.

  6. Serve with parsley and biscuits:

    Top with fresh chopped parsley. Spoon into bowls and serve alongside warm biscuits.
Biscuits