Description
A comforting and easy-to-make version of the classic Chicken Pot Pie, made in the slow cooker with tender chicken, vegetables, and a buttery biscuit topping.
Ingredients
- 1. 2 lbs boneless, skinless chicken breasts (can use chicken thighs for a richer flavor)
- 2. 3 large carrots, diced
- 3. 2 stalks celery, diced
- 4. 1 cup frozen peas (added at the end for brightness)
- 5. 4 medium Yukon gold potatoes, diced
- 6. 1 medium onion, chopped
- 7. 2 cloves garlic, minced
- 8. 4 cups low-sodium chicken broth
- 9. 1 can (10.5 oz) cream of chicken soup (or use homemade or cream of mushroom for variation)
- 10. 1 teaspoon dried thyme
- 11. 1 teaspoon dried parsley
- 12. Salt and black pepper, to taste
- 13. 1 can refrigerated biscuit dough (for the topping)
- 14. 3 tablespoons butter (melted, for brushing on top of biscuits)
Instructions
- Layer the bottom of the slow cooker with the chicken breasts, diced potatoes, carrots, celery, onion, and garlic.
- Pour in the chicken broth and cream of chicken soup, and season with dried thyme, dried parsley, salt, and black pepper. Stir everything lightly, just to combine.
- Cover the slow cooker and cook on low for 6 to 7 hours, or until the chicken is tender and easily shreddable. Do not open the lid during cooking!
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the frozen peas. Allow it to heat through for a few minutes.
- Place the biscuit dough pieces on top of the filling. Brush the dough with melted butter and cover the slow cooker. Increase the heat to high and cook for an additional 30-45 minutes, or until the biscuits are golden and fully cooked. For extra crispiness, finish under the broiler for 1-2 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to use a gluten-free biscuit dough to make this recipe gluten-free.
- If you like a thicker filling, you can add a slurry of cornstarch and water towards the end of cooking to thicken the sauce.
- To make it dairy-free, substitute the cream of chicken soup with a dairy-free version and use oil instead of butter.
