Step 1: Prepare the Ingredients

1. Dice the chicken into bite-sized chunks. Chop the onion, carrots, and celery. Mince the garlic.
2. In a small bowl, whisk the flour into 1/2 cup of the chicken broth until smooth. This slurry will help thicken the sauce later.

Step 2: Assemble the Slow Cooker

1. Add the chicken, onion, carrots, celery, garlic, dried thyme, salt, black pepper, and smoked paprika (if using) to the slow cooker.
2. Pour in the remaining chicken broth and stir to combine. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and the vegetables are tender.

Step 3: Thicken the Sauce

1. About 30 minutes before serving, stir in the flour slurry and heavy cream or half-and-half. Mix well to combine.
2. Cover the slow cooker and let the mixture cook for an additional 20–30 minutes, or until the sauce has thickened.

Step 4: Prepare the Topping

1. Preheat your oven to 375°F (190°C). Arrange the biscuit dough or puff pastry pieces on a baking sheet.
2. Bake according to the package instructions until golden brown and fluffy, typically 10–12 minutes.
3. Brush the baked biscuits or puff pastry with melted butter for added flavor.

Step 5: Assemble and Serve

1. Ladle the chicken pot pie filling into bowls or onto plates.
2. Top each serving with a freshly baked biscuit or puff pastry square.
3. Garnish with fresh parsley for a pop of color and freshness. Serve warm and enjoy!