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Overhead shot of slow cooker chicken pot pie in the crock pot and in a bowl ready to serve.

Slow Cooker Chicken Pot Pie

Jen
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.
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course dinner
Cuisine American
Servings 6
Calories 506 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
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.
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.

Nutrition

Calories: 506kcalCarbohydrates: 23gProtein: 30gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 166mgSodium: 291mgPotassium: 603mgFiber: 3gSugar: 5gVitamin A: 814IUVitamin C: 16mgCalcium: 41mgIron: 2mg

*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.

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