Go Back
A creamy and hearty Crockpot Chicken Pot Pie, topped with a golden, flaky crust, is presented in a serving dish.
Daniel

Easy Crockpot Chicken Pot Pie

A rich and creamy chicken pot pie filling made effortlessly in the slow cooker, topped with golden, flaky biscuits. The ultimate comfort food dinner with minimal hands-on time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1.5 lbs boneless, skinless chicken breasts can also use chicken thighs
  • 1 cup yellow onion chopped
  • 2 medium carrots peeled and sliced into 1/4-inch rounds
  • 2 stalks celery sliced
  • 1.5 cups Russet potato peeled and cut into 1/2-inch dice
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 cup frozen peas
  • 1 cup frozen corn optional
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup all-purpose flour
For the Topping
  • 1 can (16.3 oz) refrigerated buttermilk biscuits 8 count

Equipment

  • 6-quart Slow Cooker (Crockpot)
  • Baking Sheet
  • Small mixing bowl

Method
 

Combine Ingredients in Slow Cooker
  1. Place the chicken breasts at the bottom of a 6-quart slow cooker. Add the chopped onion, sliced carrots, sliced celery, diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Stir gently to combine.
Slow Cook the Filling
  1. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Shred Chicken and Thicken the Sauce
  1. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken, then return it to the slow cooker.
  2. Stir in the frozen peas and corn. In a small bowl, whisk together the heavy cream and all-purpose flour until a smooth slurry forms with no lumps.
  3. Pour the slurry into the slow cooker and stir well to combine with the broth and other ingredients. Cover and cook on HIGH for another 20-30 minutes, or until the sauce has noticeably thickened and is bubbly.
Bake the Biscuits
  1. While the filling is thickening, preheat your oven according to the biscuit package directions. Place the biscuits on an ungreased baking sheet and bake until golden brown, typically 11-15 minutes.
Serve
  1. Ladle the hot and creamy chicken pot pie filling into individual serving bowls. Top each bowl with one or two warm, golden biscuits and serve immediately.

Notes

For an even richer sauce, you can add 2 tablespoons of melted butter to the slow cooker at the beginning. Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Store baked biscuits separately at room temperature to prevent them from becoming soggy.