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–+ servings
crockpot chicken pot pie in slow cooker
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4.53 from 34 votes

Crockpot Chicken Pot Pie Recipe

Make the most delicious chicken pot pie effortlessly in your Crockpot. A creamy and rich chicken stew is topped with fluffy biscuits for one tasty bite.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 641kcal
Author: Becky Hardin

Equipment

  • Crockpot

Ingredients

For the Pot Pie:

  • 1 pound boneless, skinless chicken thighs 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 unsalted butter ¼ stick
  • ¼ teaspoon garlic salt

For the Sauce:

  • 4 tablespoons unsalted butter ½ stick
  • 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 kosher salt
  • ½ teaspoon ground black 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 kosher salt, ½ teaspoon ground black pepper, 4 tablespoons unsalted butter
    Creamy roux in a saucepan, next to a Crockpot filled with diced veggies and other ingredients.
  • 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 boneless, skinless chicken thighs, 1 pound red potatoes, ½ cup diced carrots, 1 cup diced celery, 1 cup chopped onion, 2 tablespoons minced parsley
    Creamy filling mixture in a slow cooker.
  • Add the mixed vegetables for the last hour of the cooking time.
    20 ounces frozen mixed vegetables
    Crockpot filled with chicken pot pie ingredients.
  • Prepare the biscuits according to package instructions.
    16 ounces refrigerator biscuits
    unbaked biscuit dough on a baking tray.
  • Melt 2 tablespoons butter and mix in garlic salt.
    2 tablespoons unsalted butter, ¼ teaspoon garlic salt
    A slow cooker filled with chicken and veggie filling, next to a tray of biscuits.
  • Serve the chicken pot pie with a biscuit on top. Brush tops of biscuits with butter mixture.
    chicken pot pie topped with baked biscuits, in a Crockpot.

Notes

*I like to make this with thighs because they come out extra juicy and rich, but boneless breasts can be used instead.
**A can of refrigerated biscuit dough works great for convenience. But feel free to use any biscuits you prefer--homemade, refrigerated, or frozen biscuits all work.
Tips:
  • Once the chicken pot pie is cooked, you can keep it in the slow cooker for up to 2 hours on the WARM setting.
  • 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.
Storage: Store Crockpot chicken pot pie in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 641kcal | Carbohydrates: 75g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1702mg | Potassium: 1239mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7162IU | Vitamin C: 31mg | Calcium: 113mg | Iron: 6mg