This Slow Cooker Chicken Pot Pie will have you feeling like you’re right back in grandma’s kitchen. There’s nothing quite like the flavor of homemade pot pie, and you’re about the unlock the secrets of how to cook it perfectly.
Be sure to check out my Turkey Pot Pie recipe for another crazy good and hearty meal. This is very similar to your traditional chicken pot pie, but with turkey!
This easy chicken pot pie recipe is the perfect classic comfort food. Not only is it way better than anything that you’d ever buy at the grocery stores. It’s perfect for busy weeknights and a great dish to sink your teeth into at the end of a long day. What I love about this delicious chicken pot pie is the creamy filling paired with the frozen veggies. I’m not joking at all when I say that this comforting dinner really does take minimal effort.
When it comes to simple recipes, put this creamy chicken pot pie at the top of your list! It’s so much fun to let your crock pot take over and do most of the hard work! Not only do you give yourself a bit of a break in the kitchen, but you can also put up your feet and relax a bit while this chicken pot pie is cooking!
Crock Pot Chicken Pot Pie
Once you make this chicken pot pie with biscuits once, you’re going to dream about it until you can enjoy it again. This is seriously a great comfort food recipe that makes the cooking process a breeze.
- Cloves Garlic
- Celery stalks
- All Purpose Flour
- Chicken Stock
- Dried Thyme
- Dried Basil
- Dried Oregano
- Bay Leaves
- Boneless, Skinless Chicken Thighs
- Red Potatoes
- Salt and Pepper
- Frozen Corn
- Frozen Peas
- Refrigerated Flaky Layers Biscuits
Scroll down to the bottom of the post for the recipe card with the exact measurements needed to cook up this slow-cooker chicken pot pie.
Chicken Pot Pie with Biscuits
How To Make This Slow Cooker Chicken Pot Pie Recipe
Melt the butter in a large skillet.
Add the onions, carrots, celery, and garlic and cook until translucent.
Add the flour and seasonings and stir to coat evenly.
Slowly stir in the chicken stock. Stir until heated through and thickened.
Spray a słow cooker with cooking spray lightly.
Add the chicken and potatoes, then cover with sauce and bay leaves.
Cover and cook on low for 4 hours. Stir here and there.
After 4 hours have passed, add the peas and corn and stir into the sauce.
Top with the biscuits evenly. Place a kitchen towel (tea towel) on top of the slow cooker before the lid. This will catch the moisture and keep the biscuits from getting soggy.
Cook on low for 1 hour, or until the biscuits look like they’re cooked.
This is such a delicious and hearty dish! Everyone loves this yummy recipe.
There are options to have tender chicken in this recipe! You can totally cook up skinless chicken breasts from raw chicken or use leftover rotisserie chicken as well. As long as you can shred chicken, that’s all you need to do!
If you love mushrooms, you can add in a can of cream of mushroom as well. This will pair perfectly with the chicken pieces and puff pastry texture. You can also use cream of celery as well.
Since this homemade chicken pot pie is so versatile, you can use fresh baby carrots and other fresh vegetables as well. You’ll need to adjust the cook time if you use fresh veggies in this classic chicken pot pie.
If you don’t want to use buttery biscuits or refrigerated biscuits, you can opt for using crescent roll dough instead. You just need to cook them until they’re golden brown.
You can add in other frozen veggies as well, like green beans, onions, peppers, and more. Don’t forget to add in some of your favorite seasonings like garlic powder, fresh thyme, and even a pinch of garlic salt.
How to store leftovers of this easy chicken pot pie recipe?
Be sure to let this slow cooker recipe cool down all the way before adding it to an airtight container. You’ll then want to store it in the fridge, covered with a lid. It should stay fresh for 2-3 days.
To reheat the crockpot chicken pot pie, just scoop out your serving, add a little bit of salt and black pepper, and pop it in the microwave to warm back up.
How do you make a cornstarch slurry?
If you want this great recipe to have a thicker texture, you can easily make a homemade slurry. To do this, you can add one tablespoon of corn starch to 1 tablespoon of a cold liquid and whisk until it thickens. You can then add that to your pot pie!
Can you freeze cooked chicken pot pie?
For sure! If you want to freeze some of this easy crock pot chicken pot pie, you can. This is what makes it the easiest chicken pot pie recipe ever! You can freezer the fully cooked pot pie in a freezer safe bag, and it will stay good in the freezer for up to 3 months.
You can also make the mixture for the pot pie and freeze just that, and then add it to your slow cooker to cook with the biscuits when you’re ready. Options are always good!
Is it okay to put raw chicken in the crock pot?
It is! You can add raw chicken to the crock pot as long as you give it enough time to cook all the way through. You can use a meat thermometer to test the internal temperature of the chicken if you’re worried. For chicken to be considered safe to eat, the internal temperature reading should be 165 degrees.
Have fun making this simple slow cooker chicken pot pie. The best part is that it makes a large amount so you can enjoy it again and again.
More Slow Cooker Recipes:
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Slow Cooker Chicken Pot Pie
- 1 Slow Cooker
- 3 Tablespoons Butter unsalted
- 3 cloves garlic
- 1 medium onion diced
- 2 stalks Celery diced
- 1/2 cup all purpose flour
- 2 cups chicken stock
- 1/2 teaspoon Thyme dried
- 1/4 teaspoon Basil dried
- 1/4 teaspoon Oregano dried
- 1/2 teaspoon Paprika
- 2 bay leaves
- 2 pounds chicken thighs boneless, skinless, cut into 1" cubes
- 1 pound potatoes red, peeled, chopped into bitesized pieces
- 1 cup corn frozen
- 1 cup peas frozen
- 2 Tablespoons parsley fresh, chopped
- 1 can biscuits refrigerated, flaky layers
- salt and pepper to taste
- Melt the butter in a large skillet, then add the onions, carrots, celery, and garlic and cook until translucent.
- Add the flour and seasonings and stir to coat evenly.
- Slowly stir in the chicken stock. Stir until heated through and thickened.
- Spray a słow cooker with cooking spray lightly.
- Add the chicken and potatoes, then cover with sauce and bay leaves.
- Cover and cook on low for 4 hours. Stir here and there.
- After 4 hours have passed, add the peas and corn and stir into the sauce.
- Top with the biscuits evenly. Place a kitchen towel (tea towel) on top of the slow cooker before the lid. This will catch the moisture and keep the biscuits from getting soggy.
- Cook on low for 1 hour, or until the biscuits look like they’re cooked.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.