Skip to Content

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

Sharing is caring!

Crockpot Chicken Pot Pie is delicious and very easy to make! It’s a perfect & easy weeknight dinner idea!

Crock Pot Chicken Pot Pie

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 crockpot 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 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 one I’ll be using this week because we have 4 doctor appointments, 2 orthodontist appointments, 1 vet appointment, 2 track meets, track practice the other 3 days, karate 3 nights, band practice, a field trip, and homework!

This recipe is pretty versatile with ingredients, so feel free to make any substitutions you need.

To save even more time, consider using Crockpot Liners to make clean up a cinch.

My current crock pot is dishwasher safe, so I can easily rinse it and let the machine do the scrubbing.

Sometimes I’m just TIRED when we get home, and I need all the time-saving tips I can find to save a few minutes of work here and there!

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie Ingredients

1 pound boneless, skinless chicken thighs

1 pound potatoes, diced (use your favorite variety – pictured in ingredients photo is Yukon gold potatoes)

1 sweet onion, diced

1 cup carrots, peeled and diced

2 stalks celery, diced

2 bay leaves

1 cup corn

1 cup frozen peas

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Your favorite prepared or homemade biscuits

*To save additional time *and possibly money* consider using frozen vegetables. I can purchase bags of these vegetables pre-chopped/diced for $0.99 each at my local grocery store, and 2 bags is the perfect amount!

Hamilton Beach 33262A Stay or Go Slow Cooker, 6-QuartHamilton Beach 33262A Stay or Go Slow Cooker, 6-Quart

For the sauce:

2 cups chicken stock

½ cup all-purpose flour

3 tablespoons unsalted butter

½ teaspoon dried thyme

¼ teaspoon dried basil

1/8 teaspoon paprika

3 cloves garlic, minced

Salt and pepper to taste

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.

Crock Pot Chicken Pot Pie

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.

Crock Pot Chicken Pot Pie

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.

Crock Pot Chicken Pot Pie

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.

*Pour the chicken pot pie mixture over a freshly baked open-faced biscuit or serve the biscuits on the side to be used to scoop up the mixture.

Yield: 6

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • Pot Pie Ingredients:
  • 1 pound boneless skinless chicken thighs
  • 1 pound potatoes diced (use your favorite variety – pictured in ingredients photo is Yukon gold potatoes)
  • 1 sweet onion diced
  • 1 cup carrots peeled and diced
  • 2 stalks celery diced
  • 2 bay leaves
  • 1 cup corn
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste
  • Your favorite prepared or homemade biscuits
  • For the sauce:
  • 2 cups chicken stock
  • ½ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • 1/8 teaspoon paprika
  • 3 cloves garlic, minced

Instructions

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.

*Pour the chicken pot pie mixture over a freshly baked open-faced biscuit or serve the biscuits on the side to be used to scoop up the mixture.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 527Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 118mgSodium: 613mgCarbohydrates: 57gFiber: 6gSugar: 10gProtein: 30g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

Follow When Is DInner on Pinterest

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)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, RedT-fal C51424 Excite Nonstick Thermo-Spot Dishwasher Safe Oven Safe PFOA Free Covered Sauce Pan Cookware, 3-Quart, RedOXO Good Grips 11-Inch Balloon WhiskOXO Good Grips 11-Inch Balloon WhiskStoneware Soup Bowls By Mikasa - Set of 6, Six Various ColorsStoneware Soup Bowls By Mikasa – Set of 6, Six Various Colors

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

What are YOUR favorite Crock Pot Chicken Recipes?

Follow When Is Dinner on Instagram

This site uses Akismet to reduce spam. Learn how your comment data is processed.

donna porter

Wednesday 24th of May 2017

I love using the crockpot. This sounds delicious!

sandra

Wednesday 24th of May 2017

I like the variety of textures in the vegetables

Amie H

Wednesday 24th of May 2017

Love the idea of making this in the crockpot.

Zoey

Wednesday 24th of May 2017

Chicken pot pie has got to be one of my all-time favorite comfort foods!

Crissie Woolard

Tuesday 23rd of May 2017

This is one of my all-time favorite foods. I will definitely be trying it in the crockpot. Thanks so much for the idea

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe