Go Back
Classic Crockpot Chicken Pot Pie with Carrots, Celery, and Buttermilk Biscuits
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 medium onion, diced
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 6 buttermilk biscuits

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the sliced carrots, sliced celery, diced onion, chicken broth, thyme, salt, and black pepper.
  • Cover and cook on low for 6 hours or high for 3 hours until the chicken is fully cooked and the vegetables are tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the heavy cream and the cornstarch slurry. Cook on high for 20 more minutes until the filling thickens.
  • While the filling thickens, bake the buttermilk biscuits according to package or recipe directions until golden.
  • Spoon the filling into bowls and top each serving with a warm biscuit.

Notes

Bake the biscuits right before serving so they stay flaky against the creamy filling. If the gravy seems too thin after the cornstarch step, let it cook uncovered for a few extra minutes. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Knife, Cutting Board