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How To Make Crockpot Chicken Pot Pie

The ultimate comfort food made easy; a rich, creamy chicken and vegetable filling slow-cooked to perfection, topped with golden, flaky biscuits.
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Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs Chicken breast Boneless and skinless
  • 1 cup carrots
  • 1 cup frozen peas
  • 2 ribs celery
  • 1 medium onion 
  • 1 10.5 oz. Cream of chicken soup
  • 1 10.5 oz. Cream of celery soup
  • 1 Cup Chicken broth
  • 0.5 Cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt and black pepper to taste

Equipment

  • Slow Cooker 6-quart

Method
 

  1. Lightly coat the inside of a 6-quart slow cooker with non-stick cooking spray
  2. Add cubed pieces of chicken breast
  3. Add the diced carrots, celery, and onion
  4. Pour the cream of chicken soup, cream of celery soup and chicken broth evenly over the top
  5. Mix everything to ensure all ingredients are well combined.
  6. Place the lid on the slow cooker and cook on low for 6–8 hours
  7. 30-minutes before timer is up, lift the lid and add in the frozen peas and heavy cream
  8. Stir to combine. Taste and adjust salt and pepper as needed. Allow to finish cooking
  9. While the filling finishes, preheat your oven and bake your canned biscuits as per package directions; typically 11–13 minutes at 375°F for biscuits, 15–18 minutes at 400°F for puff pastry, or 10–12 minutes at 425°F for pie crust. Bake until deep golden brown
  10. Place cooked biscuits on top of chicken filling and garnish with parsley
  11. Assemble and serve. Ladle the filling into wide bowls and top with one or two pieces of baked biscuits.
  12. Enjoy