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Crock Pot Chicken Pot Pie

Crock pot chicken pot pie cooks chicken and vegetables in a creamy thyme-seasoned filling in the slow cooker. Serve it with golden baked biscuits on top or alongside for a comforting dinner.
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Prep Time 20 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 lb chicken breasts boneless, skinless
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 2 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth low-sodium
  • 1 tsp dried thyme
  • 1 cup peas frozen
For the biscuit topping
  • 1 can (16.3 oz) biscuits refrigerated, 8 biscuits

Equipment

  • 1 6-quart slow cooker
  • 1 baking sheet

Method
 

Make the filling
  1. Place the chicken in a 6-quart slow cooker and season with the salt and pepper.
  2. Add the onion, carrots, and celery.
  3. Whisk the soup, chicken broth, and thyme in a medium bowl.
  4. Pour the soup mixture over the chicken and vegetables, and cover.
  5. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the carrots are tender.
  6. Transfer the chicken to a cutting board and shred it with two forks.
  7. Return the shredded chicken to the slow cooker and stir in the frozen peas.
  8. Cover and cook on HIGH for 15 to 20 minutes.
Bake the biscuits
  1. While the peas heat, preheat the oven to 375°F.
  2. Arrange the biscuits on a baking sheet.
  3. Bake for 13 to 16 minutes, until the biscuits are golden brown.
Serve
  1. Spoon the chicken filling into bowls and serve with the biscuits on top or alongside.

Notes

For best texture, bake the biscuits while the peas heat and serve them right away. Refrigerate leftovers for up to 3 days; the filling can be frozen, ideally without the biscuits. For a gluten-free option, use gluten-free condensed soup and biscuits.