Slow Cooker Chicken Pot Pie

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The “Pie”

  • 1 1/2 Pounds Boneless Skinless Chicken Breast
  • 1 Tsp Thyme
  • 1 Tsp Rosemary
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 3 Large Yellow Potaotes, Peeled and Diced
  • 1 Rib Celery, Small Diced
  • 3 Medium Carrots, Peeled and Diced
  • 1/2 Yellow Onion, Diced Small
  • 2 Garlic Cloves, Minced
  • 2 Cans Cream of Chicken Soup
  • 1/2 Cup Chicken Stock
  • 1 Cup Frozen Peas
  • 1/2 Cup Sour Cream

The Biscuits-

  • 2 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 Cup Salted Butter, Cut Up, Cold
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Cup Buttermilk
  • Additional melted butter


Spray your slow cooker and place the chicken breasts in. Season with the spices and herbs. Add in the veggies and top with the soup and chicken stock. Heat on high for 3-4 hours or low for 7-8 hours. Remove the chicken and shred. Return to the slow cooker and mix well with the sour cream and peas. Allow to heat back up for about 30 minutes.

To make the biscuits, combine the flour, baking powder, salt and sugar in a large bowl. Using a pastry mixer, mix in the butter a little at a time. Once it’s mostly combined and flaky, add in the buttermilk and combine with the mixer. Scoop out with 1/4 cup scoop onto a cookie sheet lined with parchment paper. Bake at 350 degrees for about 15 minutes. Should be light golden brown on the bottom. Brush with melted butter and allow to cool on a wire rack.

Serve and enjoy!