Crock Pot Chicken Pot Pie

creamy chicken pot pie in a white, square bowl with a browned biscuit on top

No ratings yet

Crock Pot Chicken Pot Pie is probably the most classic comfort food dish to exist. Chicken and veggies are cooked in a creamy sauce and the whole dish is topped with biscuits. You're sure to love this version as it's made in the Crock Pot, doing all of the hard work for you.

Prep Time30

Cook Time6 30

Total Time7

Course: Chicken, crock pot/slow cooker, Entree, Main Course

Cuisine: American

Keyword: chicken pot pie, chicken pot pie with biscuits, crock pot chicken pot pie

Servings: servings

Calories: 440kcal

Equipment

Crock Pot

Ingredients

For the Sauce

4 tablespoon butter unsalted
2 tbsp garlic minced
½ cup all purpose flour
2 ½ cups chicken broth
1 teaspoon rotisserie chicken seasoning
1 teaspoon basil dried
1 teaspoon thyme dried
1 teaspoon oregano dried
1 teaspoon salt
1 teaspoon pepper

For the Chicken Pot Pie

2 6 oz chicken breasts
1 lb baby potatoes quartered
1 cup carrots diced
1 cup celery diced
1 cup onion diced
½ cup corn kernels (fresh, frozen or canned)
½ cup peas (fresh, frozen or canned)
2 whole bay leaves
¼ cup parsley fresh, chopped
1 package refrigerated biscuits

Get Recipe Ingredients

Instructions

For the Sauce

Melt the butter in a skillet over medium heat then add in the garlic and cook for 1 minute.
Whisk in the flour, then slowly pour in the chicken stock, whisking until no lumps remain.
Add in the spices and whisk to combine. Remove from the heat and set aside.

For the Chicken Pot Pie:

Season chicken with salt and pepper and place into a 6 quart or larger crock pot. Add potatoes, carrots, celery and onions on top.
Pour the sauce over the veggies and chicken and top with two bay leaves.
Set your slow cooker to low and cook for 6.5 hours. When 30 minutes are remaining, add in the corn and peas and stir to combine.
If using store-bought biscuits, bake them when there's 15-20 minutes remaining on the crock pot.
Shred the chicken, the divide into bowls. Top with 2 biscuits and a sprinkling of fresh parsley.

Notes

Chicken breasts can be replaced with chicken thighs.
Veggies: fresh carrots/onion/peas carrots can be replaced with 4 cups frozen mixed veggies
Seasoning: paprika can be left out. Rotisserie chicken seasoning can be left out or replaced with poultry seasoning
If your sauce is too thick, add additional chicken broth to reach a thinner consistency.

Nutrition