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Crock pot chicken pot pie with creamy chicken, vegetables, and a golden biscuit topping

Crock Pot Chicken Pot Pie

Tender chicken and vegetables in creamy sauce topped with golden flaky biscuits cooked entirely in the slow cooker. This comforting crock pot chicken pot pie delivers classic comfort food flavors with hands-off convenience in just 4 hours.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Boneless chicken thighs Cut into 1 inch chunks
  • 3 cups Frozen mixed vegetables Peas, carrots, and corn
  • 1 can Cream of chicken soup 10.75 oz can
  • 1 cup Chicken broth Low sodium preferred
  • 1 tube Refrigerated biscuits 8 count tube
  • 1 medium Yellow onion Diced
  • 1 teaspoon Garlic powder For savory depth
  • 1 teaspoon Dried thyme Classic pot pie herb
  • 1 teaspoon Salt For seasoning
  • 0.5 teaspoon Black pepper Freshly ground
  • 3 tablespoon Cornstarch For thickening sauce
  • 0.25 cup Fresh parsley Chopped for garnish
  • 2 tablespoon Butter Melted for biscuits

Equipment

  • 1 Large slow cooker 6 quart capacity preferred
  • 1 Sharp knife For cutting chicken uniformly
  • 1 Cutting board For safe food preparation
  • 1 Measuring cups For accurate liquids
  • 1 Small bowl For cornstarch slurry
  • 1 Pastry brush For buttering biscuits
  • 1 Wooden spoon For gentle stirring
  • 1 Ladle For serving portions

Method
 

  1. Spray 6 quart slow cooker with cooking spray
  2. Cut chicken into chunks, season with salt, pepper, garlic powder, thyme
  3. Place seasoned chicken in bottom of slow cooker
  4. Layer diced onion and frozen mixed vegetables over chicken
  5. Pour cream of chicken soup and chicken broth over ingredients
  6. Cover and cook on low 3 to 4 hours until chicken is tender
  7. Mix cornstarch with 3 tablespoon cold water until smooth
  8. Stir cornstarch slurry into hot mixture thoroughly
  9. Cook 15 minutes more until thickened
  10. Arrange biscuits over thickened filling
  11. Brush biscuit tops with melted butter
  12. Cover, cook on low 45 minutes to 1 hour until biscuits are golden
  13. Sprinkle with fresh chopped parsley
  14. Serve hot directly from slow cooker

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.