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Ultra close-up macro of creamy slow cooker chicken pot pie filling loaded with shredded chicken breast, carrots, sweet peas, and topped with golden flaky biscuit crust

Cozy Slow Cooker Chicken Pot Pie with Biscuits

Tender shredded chicken, sweet peas, diced carrots, and celery simmered in a velvety garlic-herb cream sauce in the crockpot, topped with warm golden flaky biscuits.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Pot Pie Filling
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and sliced into rounds
  • 3 ribs celery chopped
  • 4 cloves garlic minced
  • 1 cup frozen sweet green peas
  • 1 cup frozen sweet corn kernels
  • 2 cups low-sodium chicken bone broth
  • 1 tsp dried thyme leaves
  • 1/2 tsp dried rosemary crushed
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
Velvety Cream Sauce & Biscuits
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup heavy whipping cream or half & half
  • 1 can (16 oz) refrigerated flaky jumbo buttermilk biscuits baked until golden according to package

Method
 

Step-by-Step Instructions
  1. Place boneless chicken breasts, diced onion, sliced carrots, celery, and minced garlic into a 6-quart slow cooker. Season with dried thyme, rosemary, onion powder, kosher salt, and black pepper. Pour over the chicken bone broth.
  2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is fork-tender.
  3. Carefully remove the chicken to a clean plate or cutting board and shred into bite-sized chunks using two forks. Return the shredded chicken to the slow cooker.
  4. In a small saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute until fragrant and lightly golden. Slowly whisk in the heavy cream until smooth. Pour this roux slurry into the slow cooker and stir well.
  5. Add the frozen peas and frozen sweet corn. Stir thoroughly, cover, and cook on HIGH for an additional 25 to 30 minutes until the gravy is richly thickened and bubbling.
  6. Bake biscuits on a baking sheet at 350°F (175°C) until deep golden brown and flaky.
  7. Ladle hearty spoonfuls of hot, creamy chicken pot pie into shallow bowls and crown each portion with a warm, split buttermilk biscuit. Enjoy!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 42gProtein: 38gFat: 22gSaturated Fat: 11gCholesterol: 115mgSodium: 780mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 4200IUVitamin C: 14mgCalcium: 110mgIron: 3.2mg

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