Go Back
Creamy chicken pot pie filling with golden biscuits and title reading Crock-Pot Chicken Pot Pie With Biscuits Recipe
Good Fork Daily Editorial Kitchen

Crock-Pot Chicken Pot Pie With Biscuits Recipe

Creamy slow-cooker chicken and vegetable filling served with separately baked golden biscuits that stay fluffy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Resting time 5 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 pounds boneless skinless chicken thighs fully thawed and trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion diced
  • 3 medium carrots cut into 1/2-inch pieces
  • 3 ribs celery cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1/2 teaspoon dried sage
  • 3 cups low-sodium chicken broth divided
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1/4 cup flat-leaf parsley chopped
  • 8 large refrigerated or frozen unbaked biscuits one package; bake by package directions

Equipment

  • 6-quart slow cooker
  • Dedicated raw-meat cutting board
  • Thin-probe instant-read thermometer
  • Clean plate
  • Small saucepan
  • Sheet pan
  • Wire rack

Method
 

  1. Dice onion; cut carrots and celery into 1/2-inch pieces; mince garlic.
  2. Add vegetables, garlic, herbs, 1/2 teaspoon salt, pepper, 2 cups broth and bay leaf to a 6-quart slow cooker. Arrange thawed chicken over vegetables and season with remaining salt.
  3. Cover and cook on low 4 1/2 to 5 1/2 hours or high 2 1/2 to 3 1/2 hours, beginning checks at the earliest time.
  4. Remove each thigh when its thickest center reaches 165°F. Rest 5 minutes, discard bay leaf and shred chicken into bite-size pieces.
  5. Whisk flour with reserved 1 cup cool broth. Boil with 2 cups cooking liquid in a saucepan for 2 to 3 minutes, then return thickened sauce to cooker.
  6. Bake biscuits separately on a sheet pan according to package directions until deeply golden and fully baked in the center. Cool briefly on a rack.
  7. Add shredded chicken, peas and corn; cover on high 5 to 10 minutes. Switch off cooker and stir in cream, lemon juice and parsley; adjust seasoning.
  8. Ladle hot filling into bowls and top each portion with a split warm biscuit immediately before serving.

Notes

  • Bake biscuits separately so they brown and do not become gummy underneath.
  • Use fully thawed chicken and remove each piece at 165°F.
  • Mix flour with cool broth and boil the sauce to activate thickening.
  • Store filling and biscuits separately.
  • This recipe was developed through culinary research and editorial review.