Slow-Cooker Chicken Pot Pie

For any hectic week when you need a delicious chicken dinner, this is the recipe to make! I was away from home this week and needed to make a nice hearty dinner. Luckily I had my slow-cooker!

Slow-Cooker Chicken Pot Pie

For the Pot Pie

  • 3/4 pound carrots, cut into 1-inch lengths
  • 2 stalks celery, thinly sliced
  • 1 small yellow onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 10 ounces frozen sweet peas

For the Biscuits

  • 1/2 cup heavy cream
  • 2 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk


  1. In a slow-cooker, toss together the carrots, celery, onion, and flour.
  2. Place the chicken on top and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Add the wine and 1/2 cup of water.
  4. Cover and cook until the chicken and vegetables are tender on low for 5 to 6 hours.
  5. Add the peas and heavy cream and stir to combine.
  6. Taste for salt and add more if needed.
  7. Cover and cook until heated through, 5 to 10 minutes more.
  8. Thirty minutes before serving, prepare the biscuits.
  9. Heat oven to 400ºF.
  10. In a food processor or with your hands, combine the flour, butter, baking powder, and salt until pea-size clumps form.
  11. Add the whole milk and just combine until incorporated. Don’t over mix.
  12. Drop 6 large mounds of the dough onto a lined baking sheet.
  13. Bake until golden, 18 to 20 minutes.
  14. To serve, ladle the chicken stew over the biscuits in a shallow bowl or half the biscuits.


  • Add 8 ounces of chopped mushrooms to the chicken stew at the first step with the carrots, celery, onions, etc.
  • Replace 1/2 cup water with 1/2 cup low sodium chicken broth.

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