crock pot chicken pot pie recipe

Written BySheba G Updated On
crock pot chicken pot pie recipe
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The Best crock pot chicken pot pie recipe

I love this crock pot chicken pot pie recipe because it gives us all the comfort of a classic pot pie without the fuss. My family gets so excited when they come home to the smell of dinner already cooked. It is a perfect weeknight meal because you can prep it in the morning and have a hearty dinner ready when you need it. This recipe is also packed with vegetables and lean protein, making it a healthier take on a traditional comfort food favorite. Even my picky eaters ask for seconds, which is always a win in my book.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

4.6 from 806 votes

This easy crock pot chicken pot pie recipe delivers all the creamy, savory goodness of a classic pot pie with minimal effort. Tender chicken and vegetables cook in a rich sauce, then are topped with fluffy biscuits right before serving.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

1.5 lbs boneless skinless chicken breasts or thighs
3 cups low sodium chicken broth
1 cup frozen peas and carrots
1 cup diced potatoes
1/2 cup diced onion
2 cloves garlic minced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
1/4 cup all purpose flour
1/2 cup heavy cream

For the Topping

1 can (16.3 oz) refrigerated buttermilk biscuits
2 tbsp melted butter

👨‍🍳Directions

1Place chicken breasts or thighs in the bottom of the slow cooker.
2Add chicken broth, frozen peas and carrots, diced potatoes, onion, garlic, thyme, parsley, salt, and pepper. Stir to combine.
3Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
4About 30 minutes before serving, remove chicken from the slow cooker and shred it with two forks. Return shredded chicken to the slow cooker.
5In a small bowl, whisk together the flour and heavy cream until smooth. Pour the mixture into the slow cooker and stir well. Cover and cook on high for 20 to 30 minutes, until the sauce has thickened.
6While the sauce thickens, preheat your oven to 375 degrees F. Separate the biscuits and place them on a baking sheet. Brush the tops with melted butter.
7Bake biscuits for 10 to 12 minutes, or until golden brown.
8To serve, ladle the chicken pot pie filling into bowls and top with a warm biscuit.

🔧Equipment

6 quart slow cooker
Mixing bowl
Whisk
Small saucepan
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a thicker filling, you can mix the flour with a little extra cream. If you prefer a dairy free version, use a dairy free cream alternative and skip the butter on the biscuits. Store leftovers in the refrigerator for up to 3 days.

Watch Video Of How Crock Pot Chicken Pot Pie Works

This crock pot chicken pot pie recipe is always a good idea for a comforting meal that brings everyone to the table. It works perfectly for busy weeknights or a relaxed family gathering, and the leftovers are just as delicious. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Crock Pot Chicken Pot Pie

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just add them to the slow cooker frozen, but you may need to add about an extra hour to the cook time on low. Make sure the chicken reaches an internal temperature of 165 degrees F before shredding.

2. How do I prevent the pot pie filling from being too watery?

To avoid a watery filling, make sure you do not add too much extra liquid. The flour and cream slurry at the end is key for thickening. Also, if your vegetables release a lot of water, you can let the filling cook uncovered on high for the last 15 minutes to help it reduce.

3. Can I make this recipe gluten free?

Absolutely. Use a gluten free all purpose flour blend in place of regular flour for the slurry. For the topping, you can use a gluten free biscuit mix or make your own gluten free biscuits. Just follow the package directions for baking.

4. Can I add other vegetables?

Sure. This recipe is very flexible. You can add chopped celery, corn, green beans, or even mushrooms. Just keep the total amount of vegetables similar to what is listed so the filling does not get too crowded.

5. How do I store and reheat leftovers?

Store the filling and biscuits separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the filling in a saucepan over medium heat or in the microwave. Reheat biscuits in a toaster oven or regular oven at 350 degrees F for a few minutes to crisp them back up.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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