Crock Pot Chicken Pot Pie

Here’s a cozy Crock Pot Chicken Pot Pie recipe — hearty, creamy, and topped with biscuits for that classic comfort food vibe:

🥘 Crock Pot Chicken Pot Pie

Ingredients

• 1 ½–2 lbs boneless skinless chicken breasts or thighs

• 1 medium onion, diced

• 3 medium carrots, diced

• 2 celery stalks, diced

• 2 cups potatoes, diced (optional but filling)

• 1 cup frozen peas

• 1 cup frozen corn

• 3 cups low-sodium chicken broth

• 1 can (10.5 oz) cream of chicken soup

• ½ cup heavy cream (or half & half)

• 1 tsp garlic powder

• 1 tsp dried thyme

• 1 tsp dried parsley

• Salt & black pepper, to taste

• 2 tbsp cornstarch + 2 tbsp water (slurry, if thickening needed)

• 1 can refrigerated biscuits (or homemade, baked separately)

Instructions

1. Layer in crock pot: Add chicken, onion, carrots, celery, potatoes, broth, cream of chicken soup, garlic powder, thyme, parsley, salt, and pepper.

2. Cook: Cover and cook on low 6–7 hours or high 3–4 hours, until chicken and veggies are tender.

3. Shred chicken: Remove chicken, shred with forks, then return to pot. Stir in frozen peas, corn, and cream.

4. Thicken (optional): If mixture is too thin, stir in cornstarch slurry and cook an additional 15–20 minutes until thickened.

5. Add biscuit topping: Bake biscuits separately according to package directions. Serve stew-like filling in bowls with a golden biscuit on top.

🍗🥕🥔 Creamy, hearty, and comforting — with all the flavors of classic pot pie but easier!

Would you like me to also give you a version where the biscuits actually cook inside the crock pot (dumpling-style), or keep them oven-baked for extra crispiness?