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Crock Pot Chicken Pot Pie

Hearty slow-cooked chicken pot pie with tender vegetables and creamy sauce, topped with golden biscuits for ultimate comfort food satisfaction.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pot Pie Filling
  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 large onion diced
  • 3 medium carrots sliced into rounds
  • 3 celery stalks chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 medium potatoes peeled and cubed
  • 3 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  • 2 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 2 tbsp olive oil
Topping
  • 1 package refrigerated biscuits
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Mixing bowls
  • Baking sheet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat and lightly brown the chicken pieces on all sides, about 5-7 minutes total. Transfer chicken to the crock pot.
  2. Add diced onion, carrots, celery, potatoes, and minced garlic to the crock pot with the chicken.
  3. In a small bowl, whisk together cornstarch with 1/4 cup of cold chicken broth until smooth to create a slurry.
  4. Pour the remaining chicken broth, heavy cream, and cornstarch slurry into the crock pot, stirring gently to combine.
  5. Add thyme, sage, rosemary, bay leaf, salt, and pepper to the mixture, stirring to distribute seasonings evenly.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and vegetables are cooked through.
  7. During the last 30 minutes of cooking, add frozen peas and corn to the crock pot, stirring gently to incorporate.
  8. About 15 minutes before serving, prepare your chosen topping by baking biscuits according to package directions until golden brown.
  9. Remove bay leaf from the crock pot and taste for seasoning adjustments, adding more salt and pepper as needed.
  10. Serve hot in individual bowls topped with baked biscuits, garnished with fresh chopped parsley.

Notes

For extra richness, substitute chicken thighs for breasts. Can be prepared ahead and frozen for up to 3 months. Reheat gently on stovetop or in microwave.