There’s nothing quite as comforting as a warm, creamy chicken pot pie—especially when it’s made effortlessly in your slow cooker!
This Crock Pot Chicken Pot Pie Recipe is the ultimate weeknight dinner solution, packed with tender chicken, savory vegetables, and a rich, velvety sauce, all topped with flaky, golden biscuits.
Recipe Overview
- Flavor: Rich, creamy, and savory with a buttery biscuit topping.
- Texture: Tender chicken, soft veggies, and a perfectly thickened sauce.
- Ease: Simple prep—just dump, cook, and top with biscuits!
- Cooking Time: 4-6 hours on low (or 2-3 hours on high).
- Perfect For: Busy weeknights, meal prep, or potlucks.
Ingredients List
Here’s what you’ll need for this delicious slow cooker chicken pot pie:
- 1.5 lbs boneless, skinless chicken breasts or thighs (thighs add extra tenderness)
- 1 cup diced carrots (for sweetness and texture)
- 1 cup diced celery (adds a fresh, earthy flavor)
- 1 cup frozen peas (no need to thaw—they cook perfectly!)
- 1 small onion, finely chopped (for depth of flavor)
- 2 cloves garlic, minced (essential for savory richness)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream or half-and-half (for creaminess)
- 1/3 cup all-purpose flour (to thicken the sauce)
- 1 tsp dried thyme (adds warmth)
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 (16 oz) can refrigerated biscuit dough (or homemade drop biscuits)
(Optional add-ins: mushrooms, potatoes, or a splash of white wine for extra flavor.)
Step-by-Step Instructions
1. Prep the Slow Cooker
- Lightly grease your Crock Pot for easy cleanup.
2. Layer the Ingredients
- Add chicken, carrots, celery, peas, onion, and garlic to the slow cooker.
3. Make the Sauce
- In a bowl, whisk together chicken broth, heavy cream, flour, thyme, parsley, salt, and pepper until smooth. Pour over the chicken and veggies.
4. Cook Low & Slow
- Cover and cook on LOW for 4-6 hours (or HIGH for 2-3 hours) until chicken is tender and easily shreds.
5. Shred the Chicken
- Remove chicken, shred with forks, and return to the pot. Stir well.
6. Add the Biscuit Topping
- About 30 minutes before serving, place biscuit dough on top of the filling. Cover and cook on HIGH until biscuits are golden and cooked through.
Tips for Success
✔ Don’t skip the flour—it thickens the sauce perfectly.
✔ Use frozen peas—they hold their shape better than canned.
✔ Check biscuit doneness—they should be golden and no longer doughy.
✔ For extra flavor, add a dash of poultry seasoning or a Parmesan sprinkle on top.
Serving Suggestions
- Pair with: A crisp green salad, roasted Brussels sprouts, or garlic bread.
- Garnish: Fresh parsley or a sprinkle of cracked black pepper.
- Presentation: Serve in bowls with a flaky biscuit on top for a rustic look.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze (without biscuits) for up to 3 months. Reheat and add fresh biscuits when serving.
- Reheating: Warm on the stove with a splash of broth to loosen the sauce.
FAQs
Q: Can I use frozen veggies?
A: Yes! Just add them frozen—no need to thaw.
Q: Can I make this without biscuits?
A: Absolutely! Serve over mashed potatoes, puff pastry, or egg noodles.
Q: Can I use turkey instead of chicken?
A: Definitely! Great for Thanksgiving leftovers.
Q: Why is my sauce too thin?
A: Mix 1 tbsp cornstarch with 2 tbsp water and stir in at the end.
Conclusion
This Crock Pot Chicken Pot Pie Recipe is the ultimate comfort food with minimal effort—creamy, hearty, and oh-so-satisfying!
Whether you’re a busy parent or just love a cozy meal, this dish is sure to become a family favorite. Give it a try, and don’t forget to share your delicious results with us!
Crock Pot Chicken Pot Pie Recipe
There’s nothing quite as comforting as a warm, creamy chicken pot pie—especially when it’s made effortlessly in your slow cooker!
This Crock Pot Chicken Pot Pie Recipe is the ultimate weeknight dinner solution, packed with tender chicken, savory vegetables, and a rich, velvety sauce, all topped with flaky, golden biscuits.Ingredients
- Here’s what you’ll need for this delicious slow cooker chicken pot pie:
- 1.5 lbs boneless, skinless chicken breasts or thighs (thighs add extra tenderness)
- 1 cup diced carrots (for sweetness and texture)
- 1 cup diced celery (adds a fresh, earthy flavor)
- 1 cup frozen peas (no need to thaw—they cook perfectly!)
- 1 small onion, finely chopped (for depth of flavor)
- 2 cloves garlic, minced (essential for savory richness)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream or half-and-half (for creaminess)
- 1/3 cup all-purpose flour (to thicken the sauce)
- 1 tsp dried thyme (adds warmth)
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 (16 oz) can refrigerated biscuit dough (or homemade drop biscuits)
Instructions
1. Prep the Slow Cooker
- Lightly grease your Crock Pot for easy cleanup.
2. Layer the Ingredients
- Add chicken, carrots, celery, peas, onion, and garlic to the slow cooker.
3. Make the Sauce
- In a bowl, whisk together chicken broth, heavy cream, flour, thyme, parsley, salt, and pepper until smooth. Pour over the chicken and veggies.
4. Cook Low & Slow
- Cover and cook on LOW for 4-6 hours (or HIGH for 2-3 hours) until chicken is tender and easily shreds.
5. Shred the Chicken
- Remove chicken, shred with forks, and return to the pot. Stir well.
6. Add the Biscuit Topping
- About 30 minutes before serving, place biscuit dough on top of the filling. Cover and cook on HIGH until biscuits are golden and cooked through.