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Ultra close-up macro texture of bubbling creamy chicken pot pie filling topped with a golden flaky buttermilk biscuit

Cozy Crockpot Chicken Pot Pie with Flaky Herb Biscuits

The ultimate hands-off slow cooker comfort dinner: succulent chicken breasts slow-simmered with Yukon gold potatoes, sweet carrots, celery, and sweet peas in a rich, velvety herb cream gravy, topped with freshly baked warm buttermilk biscuits.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 465
Ingredients Method Nutrition

Ingredients
  

Chicken & Slow Cooker Stew Base
  • 2 lbs chicken breasts boneless skinless
  • 3 medium Yukon gold potatoes diced 1/2-inch
  • 3 large carrots sliced rounds
  • 3 stalks celery chopped
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2.5 cups chicken bone broth
  • 1.5 tsp fresh thyme
  • 1 tsp poultry seasoning plus bay leaves
  • 1.5 tsp salt and pepper
Velvety Thickening Gravy & Vegetables
  • 0.33 cup unsalted butter melted
  • 0.33 cup all-purpose flour
  • 0.5 cup heavy cream
  • 1 cup frozen peas thawed
  • 2 tbsp fresh parsley chopped
Flaky Biscuit Topping
  • 8 biscuits buttermilk biscuits baked golden
  • 1 tbsp butter for brushing

Method
 

Slow Cook the Chicken & Vegetables
  1. Layer ingredients in slow cooker: Place chicken breasts in the bottom of a 6-quart oval slow cooker. Surround with diced potatoes, carrots, celery, onion, and minced garlic.
  2. Season & add broth: Sprinkle thyme, poultry seasoning, salt, and black pepper evenly over everything. Tuck bay leaves between the chicken and vegetables. Pour in chicken bone broth.
  3. Slow cook: Cover with lid and cook on LOW for 6-7 hours (or on HIGH for 3 1/2 to 4 hours) until chicken is fork-tender and vegetables are soft.
Shred, Thicken & Biscuit Assembly
  1. Shred chicken: Remove cooked chicken breasts to a plate and shred into bite-sized chunks using two forks. Discard bay leaves from the slow cooker.
  2. Make quick roux & thicken: In a small saucepan or microwave-safe bowl, whisk melted butter and flour together into a smooth paste. Whisk in heavy cream, then stir this mixture into the hot slow cooker liquid. Stir in shredded chicken and thawed sweet peas.
  3. Simmer to thicken: Cover and cook on HIGH for 15-20 minutes until the gravy turns rich, velvety, and bubbling thick.
  4. Bake biscuits & serve: Bake buttermilk biscuits according to package directions until tops are deeply golden and flaky. Ladle hot creamy chicken pot pie stew into shallow bowls, top each with a warm flaky biscuit, and garnish with fresh parsley and thyme. Serve immediately!

Nutrition

Calories: 465kcalCarbohydrates: 38gProtein: 36gFat: 19gSaturated Fat: 9.5gCholesterol: 95mgSodium: 780mgPotassium: 820mgFiber: 4.5gSugar: 4.5gVitamin A: 5200IUVitamin C: 24mgCalcium: 85mgIron: 3.2mg

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