Name: Crock Pot Chicken Pot Pie
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: American
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

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Crockpot Chicken Pot Pie is delicious and very easy to make! It’s a 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 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 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-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

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.

Yield: 6

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