Crock Pot Chicken Pot Pie

5 from 4 votes

A classic comfort food dinner gets a makeover for the slow cooker! This easy Crock Pot Chicken Pot Pie with biscuits comes together in about 10 minutes!

Course Main Course

Cuisine American

Keyword Chicken Pot Pie, Crock Pot Chicken Pot Pie, slow cooker chicken

Prep Time 10

Cook Time 4

Total Time 4 10

Servings -6 servings

Calories 450.2kcal

Author Blair Lonergan

Ingredients

1 cup peeled and chopped carrots
1 cup chopped celery
1 medium onion, chopped
1/3 cup all-purpose flour
1/3 cup chicken broth
¼ teaspoon dried thyme (or the leaves from 1 sprig fresh thyme)
1 bay leaf
2 lbs. boneless, skinless chicken breasts or thighs
1 cup frozen peas
1/3 cup heavy cream
Salt and pepper
1 tube refrigerated biscuit dough (or your favorite homemade biscuit recipe)

Instructions

Spray the insert of a 4- to 6-quart slow cooker with cooking spray. Add carrots, celery, onion, flour, chicken broth, thyme and bay leaf to the slow cooker. Stir to combine. Place chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and vegetables are tender). During final 10 minutes of cooking time, remove thyme sprigs and bay leaf. Take chicken out of the slow cooker and place it on a cutting board. Dice chicken into bite-sized pieces. Return chicken to slow cooker and stir in frozen peas and cream. Cook for an additional 10 minutes, or until peas are heated through.
While the chicken mixture finishes in the slow cooker, bake biscuits in the oven according to package instructions.
Ladle chicken mixture into individual serving bowls and top with biscuits.

Notes

Be careful not to overcook your chicken (especially if using chicken breasts). I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
Do not thaw the frozen peas before adding them to the filling.
Is chicken pot pie Keto-friendly and low carb? No, this recipe includes 34.8 grams of carbs per serving, so it would not be a good option for the Keto diet.
Leftovers can be stored in the refrigerator for 2-3 days.
Can you freeze chicken pot pie filling? Yes! You can freeze this filling in an airtight container in the freezer for up to 3 months.
To reheat the filling, place in a saucepan on the stovetop and warm over low heat, just until heated through.
Instead of using the biscuits for a crust, try serving the Crock Pot Chicken Pot Pie with noodles instead!
To make the recipe a bit more healthy, you can swap out the heavy cream and use half-and-half instead.

Nutrition