Slow Cooker Chicken Pot Pie
A comforting and hearty slow cooker chicken pot pie with tender chicken, vegetables, and creamy sauce, topped with flaky biscuit crust. Perfect for an easy, hands-off dinner.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 1x
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 medium onion, finely chopped
3 cloves garlic, minced
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 1/4 cups chicken broth
1/2 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1 (16-ounce) can refrigerated biscuit dough (8 biscuits)
Instructions
In a large skillet over medium heat, melt the butter.
Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and milk until smooth.
Cook the sauce, stirring frequently, until it thickens, about 3-5 minutes.
Transfer the sauce to the slow cooker.
Add the cut chicken pieces, thawed mixed vegetables, salt, black pepper, dried thyme, dried parsley, and dried rosemary to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours, or until the chicken is cooked through and vegetables are tender.
About 30 minutes before serving, open the can of refrigerated biscuit dough and separate the biscuits.
Place the biscuits on top of the chicken and vegetable mixture in the slow cooker, spacing them evenly.
Cover and cook on high for 25-30 minutes, or until the biscuits are cooked through and golden brown on top.
Serve the chicken pot pie hot, scooping biscuits and filling together.