Crock Pot Chicken Pot Pie

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Crockpot Chicken Pot Pie is delicious and very easy to make. Chicken thighs are cooked with potatoes and a variety of other vegetables in a rich chicken sauce. I like to serve crock pot chicken pot pie with biscuits, it’s the perfect, easy weeknight dinner idea!

Crock Pot Chicken Pot Pie

In our home, like many of you, our weeknights tend to be very busy. Because we’re on the run so much, I rely heavily on my crock pot for weeknight dinners. Crock Pot Chicken Recipes are among my favorites because they’re so easy to put together and also easy on my budget.

I have a couple of different Crock Pot Chicken Pot Pie recipes and regular Chicken Pot Pie Recipes, depending on what ingredients I have on hand, and how much time I have to prepare the meal.

The one I’m sharing with you today is my best slow cooker chicken pot pie with biscuits recipe. This recipe is pretty versatile with ingredients, so feel free to make any substitutions you need.

To keep things simple I’ve served this easy crock pot chicken pot pie with store bought biscuits. But if you fancy making your own biscuits, my Sprite Biscuits would be perfect and are super easy to bake too!

Crock Pot Chicken Pot Pie recipe ingredients

• CHICKEN: I use boneless, skinless chicken thighs.
• POTATOES: Use your favorite variety – pictured in ingredients photo is Yukon gold potatoes.
• VEGETABLES: I use sweet onion, carrot and celery for the base flavors of the chicken dish. Then add frozen peas and canned corn to the dish.
• HERBS: I flavor the chicken with bay leaves and garnish the dish with fresh parsley before serving.
• VEGETABLES: I add frozen peas and canned corn to the chicken dish.
• SEASONING: I season the chicken with salt and black pepper.
• BISCUITS: Use your favorite prepared or homemade biscuits

For the Chicken Pot Pie Sauce:

• STOCK: I use chicken stock, but vegetable stock would work too.
• FLOUR: All-purpose flour is used to thicken the sauce.
• BUTTER: I use unsalted butter in the sauce. If using salted butter cut back on the salt when seasoning the sauce.
• GARLIC: For the best flavor I use fresh garlic in the sauce.
• SEASONING: The sauce is flavored with dried thyme, dried basil, smoked paprika, salt and black pepper.

How to make Crock Pot Chicken Pot Pie

• To prepare sauce, melt butter in a large saucepan over medium heat.
• Add the garlic, stir and cook until fragrant, about 1 minute.
• Whisk in flour and cook for 1 to 2 minutes.
• Slowly whisk in chicken stock, thyme, basil, and paprika.
• Continue whisking until the sauce begins to thicken, approximately 5 minutes.
• Taste and add the desired amount of salt and pepper.

• Spray the inside of slow cooker with non-stick cooking spray or use a Crockpot Liner.
• Season chicken thighs with salt and pepper, and place in a single layer in the bottom of the prepared slow cooker.
• Add potatoes, onion, carrot and celery.
• Stir in chicken stock mixture and bay leaves.
• Cover with lid and continue cooking for 3-4 hours on high heat, or 6-8 hours on low heat.

• In the last 30 minutes of cooking: remove the chicken thighs from the slow cooker and shred before returning to the crock pot.
• Add corn and peas to the crock pot, stirring once.

• Cover and cook for an additional 30 minutes.
• Also, this is the time to bake your biscuits as stated on the packaging (or use homemade if you prefer).
• Remove the bay leaves.
• Serve in bowls with fresh parsley sprinkled on top.

Flavor variations

• Swap the chicken thighs for boneless, skinless chicken breasts. Ensure sure you cut back on the cooking time as chicken breast cooks quicker than thigh meat and will dry out if cooked too long.
• You can add any variety of vegetables to the chicken pot pie, eg squash, bell peppers, zucchini.
• Swap regular potatoes for sweet potatoes.
• I’ve served the chicken mixture with biscuits, but you could swap this for a baked puff pastry square.

Serving suggestion

Once the chicken pot pie mixture has been cooked in the slow cooker, I like to spoon the mixture over a freshly baked open-faced biscuit. Alternatively, you can serve the biscuits on the side to be used to scoop up the mixture. You can use any store bought biscuit, or make your own homemade biscuits. My Sprite Biscuits would be ideal.

Recipe hints & tips

• To save additional time, and possibly money, consider using frozen vegetables. I can purchase bags of the vegetables used in this recipe pre-chopped/diced for $0.99 each at my local grocery store, and 2 bags is the perfect amount!
• To save even more time, consider using Crockpot Liners to make clean up a cinch.
• If you have a busy day ahead of you, prepare everything the night before, then pop all the ingredients into the slow cooker in the morning. Leave the chicken pie bubbling away all day and you will have a meal ready and waiting for you at dinner time.
• Check the chicken pot pie for seasoning before you serve and, if necessary, add more salt and black pepper. Proper seasoning makes a huge difference to the taste of the finished dish.

FAQs

Don’t miss these additional delicious Chicken Recipes here at When Is Dinner:

• Chicken and Vegetable Stew
• Healthy Grilled Chicken Salad
• Crock Pot Chicken Tortilla Soup
• Homemade Chicken Noodle Soup
• Chicken and Rice Soup
• Tuscan Chicken with Penne Pasta
• Chicken Fajita Pasta

What are YOUR favorite Crock Pot Chicken Recipes?

These are a few items I find helpful in my own kitchen when preparing this Crock Pot Chicken Pot Pie Recipe:

Reynolds Kitchens Slow Cooker Liners (6 Count)T-fal C51424 Excite Nonstick Thermo-Spot Dishwasher Safe Oven Safe PFOA Free Covered Sauce Pan Cookware, 3-Quart, RedOXO Good Grips 11-Inch Balloon WhiskStoneware Soup Bowls By Mikasa – Set of 6, Six Various Colors