Everything you love about chicken pot pie made in the slow cooker. This easy meal is perfect for cold winter nights. Chicken, celery, onions, and carrots in a creamy broth topped with biscuits instead of pie crust. An ideal slow cooker recipe in that you simply throw everything in and walk away. A few hours later, you’ll have this classic dish warming your soul from the inside out.
Homemade pot pie is amazing. Way better than anything store bought, to be sure. But who has the time to roll out a crust and who has the patience to cook and simmer and then bake? It’s a lot of standing around slaving in the kitchen. My slow cooker chicken pot pie recipes is the solution. Five minutes of chopping and then walk away assured that in a few hours, you will have an incredible meal.
Mountain Man and I were both really excited about how good this dish came out. We both agreed that this is the best way to make pot pie. You get lots of sauce and the biscuits make more than enough doughy goodness to enjoy. What we really enjoyed was tearing up the biscuits and tossing them in the sauce. They are almost dumpling like.
So next Sunday, when you’re looking for that family favorite without all the work? Try my easy slow cooker chicken pot pie recipe! You won’t be disappointed.
- 4 Chicken breast fillets
- 1 quart chicken broth
- 1 bunch thyme
- ¼ cup butter
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 4 celery stalks, chopped
- ¼ cup dry white wine (optional)
- 1 cup whipping cream
- 1 can cream of chicken soup
- 2 containers refrigerator biscuits - 2 biscuits per serving. I made one container the first night and made the second on leftover day.
- Add chicken, broth, thyme, butter, garlic, onion, carrot, and celery to the slow cooker.
- Cook on high for 2 hours.
- Remove chicken and shred.
- Remove thyme and discard.
- Return chicken to slow cooker and add wine, whipping cream, and cream of chicken soup.
- Cook for an additional 2 hours.
- Meanwhile, bake refrigerator biscuits according to package instructions.
- Serve with biscuits on the side or torn up and mixed in to the soup.