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Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie

iamwinfred
This Crock Pot Chicken Pot Pie Recipe takes everything you love about the classic dinner and lets your slow cooker do the heavy lifting. Tender chicken, hearty vegetables, and a creamy, savory sauce simmer together for hours until the whole kitchen smells like pure comfort food. Instead of fussing over a homemade pie crust, this version gets topped with warm, flaky biscuits, so you get all the cozy flavor with a fraction of the work.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • 6-quart slow cooker Programmable recommended
  • Large skillet Enameled cast iron recommended
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small mixing bowl For making flour slurry
  • Ladle
  • Instant-read thermometer To check chicken doneness
  • Baking sheet For baking biscuits (optional)

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts 680g
  • 1 tablespoon olive oil 15 ml
  • 1 medium yellow onion diced, about 1 cup or 150g
  • 3 celery stalks diced, about 1.5 cups or 150g
  • 3 medium carrots peeled and diced, about 1.5 cups or 200g
  • 3 medium Yukon gold potatoes peeled and diced, about 3 cups or 450g
  • 1 cup frozen peas about 150g
  • 1 cup frozen corn about 150g
  • 3 garlic cloves minced, about 1 tablespoon
  • 10.5 ounces cream of chicken soup 1 can, 298g
  • 2 cups chicken broth 480 ml, or use 2 cups water + 2 teaspoons Better Than Bouillon Chicken Base
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon dried thyme
  • salt and black pepper to taste
  • 0.5 cup heavy cream or half and half, 120 ml
  • 3 tablespoons all purpose flour 45g
  • 3 tablespoons water 45 ml
  • 16.3 ounces refrigerated biscuits 1 can, 462g, baked according to package directions

Instructions
 

  • Prep the vegetables and chicken: Peel and dice potatoes into 1/2 inch cubes. Dice onion, celery, and carrots similarly. Trim chicken, pat dry, and mince garlic.
  • Sauté the aromatics: Heat oil in a large skillet over medium heat. Cook onion and celery for 4-5 minutes until soft. Add garlic for the last 30 seconds, then remove from heat.
  • Layer the slow cooker: Place chicken in a single layer in a 6 quart slow cooker. Season with salt and pepper. Top with sautéed vegetables, then scatter potatoes and carrots over.
  • Add broth and seasonings: Whisk cream of chicken soup and chicken broth until smooth. Stir in poultry seasoning and thyme. Pour evenly over chicken and vegetables.
  • Cook low and slow: Cover and cook on low for 5-6 hours or high for 3-4 hours. Chicken is done at 165°F and potatoes should be fork tender.
  • Shred the chicken: Remove chicken to a cutting board and rest a few minutes. Shred with two forks, then return to the slow cooker and stir into the sauce.
  • Thicken the filling: Whisk flour and water into a smooth slurry. Stir into slow cooker with peas, corn, and cream. Cook on high for 15-20 minutes until thickened. Season to taste.
  • Bake the biscuits: While filling thickens, bake refrigerated biscuits according to package instructions until golden brown.
  • Assemble and serve: Ladle warm filling into bowls. Top each with a warm biscuit, whole or split. Serve immediately.

Notes

  • Cut potatoes and carrots into similar sized pieces so they cook at the same rate.
  • Sautéing the onions and celery before adding them builds a deeper flavor base, but you can skip this step for a quicker prep.
  • Do not skip the flour slurry, since it is what gives the filling that classic thick, creamy texture.
  • Use boneless chicken thighs instead of breasts for a richer, more tender bite.
  • Bake the biscuits separately rather than directly in the slow cooker, so they stay crisp instead of turning soggy.
  • Store the biscuits separately from the filling to keep everything from getting soggy when refrigerating or freezing.
  • Refrigerate the filling in an airtight container for up to 4 days, or freeze without biscuits for up to 3 months.
  • To reheat, warm the filling on the stovetop over medium low heat, stirring occasionally. Reheat biscuits in the oven at 350°F for a few minutes to restore texture.
  • Make it gluten free by using a gluten free cream of chicken soup and cornstarch instead of flour for the slurry.
  • For a dairy free version, substitute heavy cream with unsweetened coconut milk or oat milk, and use a dairy free cream of chicken soup.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 38gProtein: 28gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 780mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 6mgIron: 10mg
Keyword biscuit topped pot pie, comfort food recipe, crockpot chicken dinner, easy chicken pot pie, slow cooker chicken pot pie
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