Crock Pot Chicken Pot Pie

Chicken pot pie is probably the most classic “comfort food” dish. It’s warm and hearty, full of vegetables and sauce and topped with biscuits. How can you ever go wrong with light and fluffy biscuits?

I’d never made it in the crock pot before and was curious to see how it would turn out. I was also intrigued by the sauce since so many crock pot recipes call for condensed soup, which is okay sometimes but when you’re including those fresh veggies and herbs, it just seems rude to cover them up with a can of processed glop, doesn’t it?

Crock Pot Chicken Pot Pie
Source: Damn Delicious
Servings: 8
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    for the sauce:

    • 3 tbsp. unsalted butter
    • 3 cloves garlic, minced
    • 1/2 cup all purpose flour
    • 2 cups low-sodium chicken stock
    • 1/2 tsp. basil
    • 1/2 tsp. thyme
    • 1/2 tsp. oregano
    • 1/4 tsp. paprika
    • salt and pepper, to taste

    for the chicken:

    • 1 lb. boneless, skinless chicken thighs
    • 1 lb. baby red potatoes, diced
    • 2 celery stalks, diced
    • 2 large carrots, diced
    • 1 medium yellow onion, diced
    • 2 bay leaves
    • 1 cup corn (frozen or canned – drained if canned)
    • 1 cup peas (frozen or canned – drained if canned)
    • 1 tube refrigerated biscuit rolls (Pillsbury Honey Butter if you can find them)
    • 2 tbsp. fresh parsley, chopped

1. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and cook for 1 minute or until fragrant. Whisk in the flour until it is lightly browned and no dry flour remains.
2. Slowly whisk in the chicken stock and then the basil, thyme, oregano and paprika, Season to taste with salt and pepper. Set aside.
3. Spray a 6 quart slow cooker with non-stick cooking spray (or use a slow cooker liner.) Season both sides of the chicken thighs with salt and pepper.
4. Place the chicken thighs into the slow cooker and top with the potatoes, celery, carrots and onion. Pour the sauce on top and add the bay leaves. Cook on low for 6 hours.*
5. Add the corn and peas and cook for an additional 30-45 minutes on low. Remove the chicken from the crock pot and shred it with two forks. Return back to the crock pot, keeping it on low.
6. Preheat the oven and bake the biscuit rolls according to package directions.
7. Divide the chicken and vegetable mixture into bowls and top each with a baked biscuit. Add a sprinkling of the freshly chopped parsley.

* Chicken thighs do not dry out easily in the crock pot. If you needed 8-9 hours to make this on a work day, you could easily do so without any impact to the recipe.

The Honey Butter biscuits I found really made a difference with this. Regular biscuits are great, but this just paired even better with the roux sauce over the chicken and vegetables, adding just enough sweetness.

One Comment

  1. Mmm! This sound so good!

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