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–+ servings
Crockpot Chicken Pot Pie 1

Crockpot Chicken Pot Pie

This Crockpot Chicken Pot Pie transforms a traditional favorite into a hassle-free meal that practically cooks itself. The rich, creamy filling develops deep flavors as it simmers slowly, creating that homemade taste we all crave but with minimal hands-on effort.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • 6-quart Crockpot/Slow Cooker
  • Small Saucepan
  • Mixing Bowls
  • Measuring Cups and Spoons

Ingredients
  

For the Filling

  • 1½ pounds boneless, skinless chicken breasts or thighs for more flavor
  • 1 medium onion diced (about 1 cup)
  • 3 carrots peeled and chopped (about 1 cup)
  • 2 celery stalks chopped (about ¾ cup)
  • 1 cup frozen peas
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups chicken broth low sodium preferred
  • 1 can cream of chicken soup 10.5 oz (substitute with 1 cup heavy cream + 1 tablespoon flour for no-soup version)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour cornstarch works for gluten-free option
  • ½ cup half-and-half or heavy cream for richer texture

For Topping

  • 1 can refrigerated biscuits 16.3 oz (or homemade drop biscuits for a scratch version)

Instructions
 

  • Place the chicken breasts at the bottom of your 6-quart crockpot. Add the diced onions, carrots, and celery on top. Sprinkle with minced garlic, thyme, rosemary, salt, and pepper.
  • In a medium bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour this mixture over the chicken and vegetables in the crockpot.
  • Cover and cook on low for 7 hours or on high for 4 hours, until the chicken is tender enough to shred easily with two forks and the vegetables are soft but not mushy.
  • About 30 minutes before serving, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until it smells slightly nutty.
  • Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot. Stir in the butter-flour mixture (roux) and half-and-half. Add the frozen peas. Cover and cook on high for an additional 15 minutes until the sauce thickens.
  • Place the refrigerated biscuits on top of the chicken mixture, slightly overlapping if necessary.
  • Cover and cook on high for 25-30 minutes more, or until the biscuits are cooked through and golden on top. A toothpick inserted in the center of a biscuit should come out clean when they're done.

Notes

For a healthier version: use skinless chicken thighs and trim visible fat, substitute whole wheat biscuits, replace half-and-half with unsweetened almond milk mixed with cornstarch, and use low-sodium broth.
Store leftovers in an airtight container for up to 3 days in the refrigerator. The filling (without biscuits) can be frozen for up to 3 months.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 28gFat: 19gSodium: 890mgFiber: 3gSugar: 4g
Keyword Chicken Pot Pie, Slow Cooker, Crockpot, Comfort Food
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