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Ultra close-up macro food photography of rich creamy slow cooker chicken pot pie filling with tender chicken peas carrots and golden flaky buttermilk biscuit

Cozy Slow Cooker Chicken Pot Pie with Flaky Golden Biscuits

Ultra-comforting slow cooker chicken pot pie packed with tender juicy shredded chicken breast, sweet green peas, carrots, and celery simmered in a velvety garlic-herb cream sauce. Topped with freshly baked golden flaky buttermilk biscuits for the ultimate weeknight family feast!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Chicken & Vegetable Pot Pie Filling
  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion
  • 3 medium carrots
  • 3 stalks celery
  • 4 cloves garlic
  • 2 cups chicken bone broth
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp black pepper
Velvety Cream Sauce & Vegetables
  • 0.33 cup unsalted butter
  • 0.33 cup all-purpose flour
  • 1 cup heavy cream
  • 1.5 cups frozen sweet green peas
  • 0.25 cup fresh parsley
Flaky Biscuit Topping
  • 1 can flaky buttermilk biscuits
  • 2 tbsp melted butter
  • 1 pinch coarse salt & parsley

Method
 

Slow Cook the Chicken & Vegetables
  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Scatter diced onions, carrots, celery, and minced garlic around the chicken.
  2. Pour in the chicken bone broth. Sprinkle evenly with poultry seasoning, thyme, garlic powder, onion powder, sea salt, and black pepper.
  3. Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours, until the chicken is tender and registers 165°F (74°C).
Make Cream Roux & Shred Chicken
  1. Remove the cooked chicken breasts onto a cutting board and shred into bite-sized chunks using two forks.
  2. In a small saucepan over medium heat, melt 1/3 cup butter. Whisk in 1/3 cup flour and cook for 1 minute until fragrant. Gradually whisk in the heavy cream and 1 cup of hot broth from the slow cooker until smooth and bubbly. Pour this rich cream sauce directly into the slow cooker.
  3. Add the shredded chicken, frozen sweet peas, and chopped fresh parsley back into the slow cooker. Stir well to combine. Cover and cook on HIGH for an additional 20 to 30 minutes until the filling is thick, velvety, and bubbling hot.
Bake Biscuits & Serve
  1. While the pot pie filling thickens, preheat your oven according to the biscuit package instructions (typically 375°F / 190°C). Arrange biscuits on a parchment-lined baking sheet, brush tops with melted butter, and bake for 12 to 15 minutes until deeply golden brown and flaky.
  2. To serve, ladle generous scoops of warm, rich chicken pot pie filling into individual bowls and crown each bowl with a freshly baked split flaky biscuit. Enjoy piping hot!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 44gProtein: 38gFat: 24gSaturated Fat: 11gCholesterol: 105mgSodium: 840mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 140mgIron: 3.6mg

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