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slow cooker chicken pot pie with biscuit topping

Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie is the ultimate cozy dinner. Creamy, hearty filling made with tender chicken and vegetables simmers to perfection in your slow cooker, then topped with golden biscuits or puff pastry for the easiest comfort meal ever.
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Prep Time 10 minutes
Cook Time 7 hours
Final Thickening 30 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lbs chicken breasts or thighs
  • 2 potatoes diced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 1 bay leaf
  • 4 cups chicken broth or enough to cover
  • 1 cup frozen peas add near end
Roux (Creamy Thickener)
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup heavy cream
Topping
  • 1 can refrigerated biscuit dough or use puff pastry squares

Equipment

  • Slow Cooker
  • Skillet
  • Whisk

Method
 

  1. In the slow cooker, add chicken, potatoes, carrots, celery, onion, garlic, thyme, rosemary, salt, pepper, and bay leaf.
  2. Pour in chicken broth until ingredients are just covered.
  3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
  4. Remove chicken, shred it, and return it to the slow cooker.
  5. In a skillet, melt butter, whisk in flour to form a roux, then slowly add heavy cream. Stir until thickened.
  6. Add the creamy roux and frozen peas to the slow cooker. Stir and cook for another 20–30 minutes until thick.
  7. Bake or air fry biscuit dough or puff pastry until golden.
  8. Serve creamy chicken filling in bowls topped with warm biscuits.

Notes

Store filling separately from biscuits to keep textures ideal for leftovers or meal prep. Make it gluten-free or low-carb with simple swaps like cornstarch or cauliflower.