Comforting Slow Cooker Chicken Pot Pie

Prepare the Filling – In the slow cooker, combine the chicken, chicken broth, cream of chicken soup, peas, carrots, onion, garlic, thyme, parsley, salt, and pepper. Stir to combine.
Cook the Chicken Pot Pie – Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
Prepare Biscuit Topping – About 30 minutes before serving, preheat the oven to 400°F (200°C). Cut the biscuit dough into quarters and set aside.
Top with Biscuits – When the chicken mixture is done, top with the biscuit dough pieces in an even layer, then brush with melted butter.
Bake the Topping – Place the slow cooker insert under the oven broiler for 3–5 minutes, or until the biscuits are golden and cooked through. Keep a close eye to avoid burning.
Serve – Spoon the chicken mixture onto plates and serve warm with the biscuit topping.
Serving and Storage Tips