Crockpot Chicken Pot Pie is one of my favorite comfort food recipes! It’s creamy, hearty, and always hits the spot. This dish is filled with bites of chicken, a mix of veggies and potatoes, then finished with lots of fluffy biscuits on top. I love how easy it is to toss this chicken pot pie together – there’s nothing better than letting the slow cooker do the work for you!
Crockpot Chicken Pot Pie with Biscuits
I love making this slow cooker recipe for chicken pot pie early in the day. That way, when everyone’s hungry for dinner, it’s ready to go!
Basically, this is just a classic chicken pot pie that’s slow cooked to perfection in the Crockpot instead of baking in the oven. Also, I’ve swapped the traditional pie crust for some refrigerated biscuits, which makes this pot pie so much easier!
It’s such a comforting weeknight dinner that my family loves! This is one of those Crockpot dinners that almost never leaves me with leftovers–it’s too good to save any for later! I love that my little picky eaters get some veggies on their plate with this cozy meal.
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How to Store and Reheat
You can store your leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, just pop everything back into the slow cooker for the best results! Of course the microwave also works just fine if you’re in a time crunch.
How to Freeze
This Crockpot chicken pot pie makes a great freezer meal! If you plan on freezing it, it’s best to store the biscuits separately or make them when you are ready to serve. It’ll keep in the freezer for up to 6 months and should be thawed in the fridge before reheating.
Notes and Tips
- If you plan on making this pot pie ahead of time, I find it’s best to make the biscuits closer to serving so that they are nice and fresh.
- When serving, I like to set the Crockpot to the “warm” setting so everything stays warm but doesn’t continue to cook. You can keep it there for about 2 hours – great for potlucks!
Crockpot Chicken Pot Pie Recipe
Ingredients
- 1 pound skinless boneless chicken thighs or breast, cut into small pieces
- 1 pound red potatoes diced
- ½ cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 2 tablespoons minced parsley divided
- 20 ounces frozen mixed vegetables
- 16 ounces refrigerator biscuits
- 2 tablespoons butter
- ¼ teaspoon garlic salt
For the Sauce:
- 4 tablespoons butter
- 1 tablespoon minced garlic
- ½ cup all purpose flour
- 3 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- To make the sauce, melt the butter in a saucepan. Add the garlic and cook for 1 minute. Whisk in the flour and cook for another 1 to 2 minutes. Gradually whisk in the chicken broth; then add the thyme, basil, oregano, salt and pepper. Cook until thickened, about 5 minutes, whisking constantly.1 tablespoon minced garlic, ½ cup all purpose flour, 3 cups chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon pepper, 4 tablespoons butter
- To the Crockpot, add the chicken, red potatoes, carrots, celery, onion and parsley. Stir in the sauce. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.1 pound skinless boneless chicken thighs, 1 pound red potatoes, ½ cup diced carrots, 1 cup diced celery, 1 cup chopped onion, 2 tablespoons minced parsley
- Add the mixed vegetables for the last hour of the cooking time.20 ounces frozen mixed vegetables
- Prepare the biscuits according to package instructions.16 ounces refrigerator biscuits
- Melt 2 tablespoons butter and mix in garlic salt.2 tablespoons butter, ¼ teaspoon garlic salt
- Serve the chicken pot pie with a biscuit on top. Brush tops of biscuits with butter mixture.
Notes
- Once the chicken pot pie is cooked, you can keep it in the slow cooker for up to 2 hours on the WARM setting.
- You can use chicken thighs or breast in this recipe, or a mixture of both.
How to Make Chicken Pot Pie in a Slow Cooker Step by Step
Make the Sauce: Melt 4 tablespoons of butter in a saucepan. Then add 1 tablespoon of minced garlic and cook for 1 minute. Next, whisk in ½ cup of all purpose flour, and cook for another 1 to 2 minutes. Gradually whisk in 3 cups of chicken broth; then add 1 teaspoon of dried thyme, ½ teaspoon of dried basil, ½ teaspoon of dried oregano, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook the sauce until thickened, about 5 minutes, whisking constantly.
Add Ingredients: To the Crockpot, add 1 pound of boneless, skinless chicken (cut into small/bite-sized pieces), 1 pound of diced red potatoes, ½ cup of diced carrots, 1 cup of diced celery, 1 cup of chopped onion, and 2 tablespoons of minced parsley.
Cook: Pour the sauce into the Crockpot, and mix evenly with all of the ingredients. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.
Add the Mixed Veggies: Add a 20 ounce bag of frozen mixed vegetables for the last hour of the cooking time.
Bake the Biscuits: In the final 30 minutes of the cook time, prepare a 16 ounce can of refrigerator biscuits according to package instructions.
Make Garlic Butter: Melt 2 tablespoons of butter in the microwave, and mix in ¼ teaspoon of garlic salt.
Finish and Serve: Serve the chicken pot pie with a biscuit on top, and brush tops of biscuits with the garlic butter mixture.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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