Crockpot chicken pot pie is the perfect meal for a busy day! Comfort food made easy, it's packed with flavor and sure to be an instant family favorite.
Course Main Course
Cuisine American
Keyword crock pot chicken pot pie, slow cooker chicken pot pie
Place the carrots, celery, onion, and garlic in the bottom of the crockpot.
Place chicken over the vegetables.
Combine the herbs (if using dried), seasonings and 1/4 cup of flour.
Sprinkle over the chicken, turning it a few times to evenly distribute the flour.
Add the chicken broth and bullion cube.
Cook for about 2 hours on high OR about 6 hours on low.
Shred chicken and add peas, and fresh herbs (if using) stir to combine.
Make and bake biscuits as follows.
For the Biscuits
Combine 1 1/2 cups flour, baking powder, and salt.
Immediately after butter is melted, add the cold milk. Mix until small shards of butter are visible.
Combine wet and dry ingredients, starting with 1 1/2 cups flour and adding more flour as needed. The dough should be slightly wet but you should be able to handle it with floured hands.
Working with a few tablespoons of dough at a time, roll gently into a ball and flatten with your hand.
Gently set on top of the pot pie filling in the slow cooker. Repeat until top is covered and dough is gone.
Cook 1-2 more hours (on low - 30 minutes to 1 hour on high), or until the biscuit dough is cooked through.
Optional: Broil on high for about 5 minutes to get a nice brown on top. Sprinkle with fresh parsley.