Make the most delicious chicken pot pie effortlessly in your Crockpot. The most creamy and rich chicken stew is topped with biscuits for one tasty bite.
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.
Storage: Store Crockpot chicken pot pie in an airtight container in the refrigerator for 3 days, or freeze for 3 months.