Slow-Cooker Chicken Pot Pie with Buttermilk Biscuits

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A cozy, savory pie with tender chicken, carrots, and peas in a creamy sauce, topped with flaky buttermilk biscuits. This american-inspired slow cooker ready in about 650 minutes layers cubed boneless chicken thighs, medium, diced carrots, frozen peas into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 580 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 25 min Cook: 625 min Serves 8 American cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 lbs cubed boneless chicken thighs with 1/2 tsp salt and 1/4 tsp pepper; place in slow cooker.
  2. Step 2: Add 2 medium diced carrots and 1 cup frozen peas on top of chicken.
  3. Step 3: Melt 3 tbsp unsalted butter in a saucepan over medium heat, whisk in 3 tbsp all-purpose flour for 1 minute.
  4. Step 4: Gradually whisk in 2 cups chicken broth and 1 cup heavy cream; cook for 5 minutes until thickened, then stir in 1 tsp dried thyme.
  5. Step 5: Pour sauce over chicken mixture in slow cooker; cook on low for 6 hours until chicken is tender.
  6. Step 6: While pie cooks, mix 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt; cut in 4 tbsp cold cubed butter until crumbly.
  7. Step 7: Add 1/4 cup buttermilk, mixing until dough forms; roll into 1-inch balls.
  8. Step 8: Remove pie from slow cooker, spoon filling into a 9-inch baking dish. Place dough balls on top, brush with extra buttermilk, and bake at 400°F for 20 minutes until golden.

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Frequently asked questions

How long does Slow-Cooker Chicken Pot Pie with Buttermilk Biscuits take to make?

Total time is about 650 minutes (25 min prep + 625 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Slow-Cooker Chicken Pot Pie with Buttermilk Biscuits?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Slow-Cooker Chicken Pot Pie with Buttermilk Biscuits?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooker Chicken Pot Pie with Buttermilk Biscuits for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooker Chicken Pot Pie with Buttermilk Biscuits?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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