Prepare the Crockpot Base: Place the chicken breasts in the bottom of the crockpot. Spread the chopped onion, garlic, and frozen mixed vegetables over the chicken so everything cooks evenly and absorbs flavor from the broth.
Add the Liquids and Seasoning: Pour the chicken broth over the ingredients and sprinkle in the salt, pepper, thyme, and parsley. These simple seasonings help build the comforting flavor that makes pot pie so satisfying.
Slow Cook the Chicken: Cover the crockpot and cook on low for about 6 to 7 hours or on high for about 3 to 4 hours. During this time the chicken becomes tender and the vegetables soften while soaking up the savory broth.
Shred the Chicken: Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred it into bite sized pieces. Return the shredded chicken back into the slow cooker and stir it gently into the mixture.
Make the Creamy Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute until it forms a smooth paste. Slowly pour in the milk while whisking continuously until the sauce becomes thick and creamy.
Combine the Sauce with the Filling: Pour the creamy sauce into the crockpot and stir well. Let the mixture cook for another 15 to 20 minutes so the sauce blends fully with the chicken and vegetables.
Add the Biscuit Topping: Cut the biscuit dough into quarters and place the pieces on top of the filling. Cover and cook for about 30 to 40 minutes on high until the biscuits become soft and cooked through.
Serve the Pot Pie: Once the biscuits are fluffy and the filling looks thick and creamy, scoop the pot pie into bowls. Each serving should include plenty of chicken filling along with a few biscuit pieces on top.
