Crockpot Chicken Pot Pie Recipe

Name: Crockpot Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6 people
Ingredients: 1 pound skinless boneless chicken thighs; 1 pound red potatoes; ½ cup diced carrots; 1 cup diced celery; 1 cup chopped onion; 2 tablespoons minced parsley; 20 ounces frozen mixed vegetables; 16 ounces refrigerator biscuits; 2 tablespoons butter; ¼ teaspoon garlic salt; 4 tablespoons butter; 1 tablespoon minced garlic; ½ cup all purpose flour; 3 cups chicken broth; 1 teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon pepper

User Reviews

4.5

102 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Bake
10 mins
Total Time
4 hrs 40 mins
Servings
6 people
Calories
641 kcal
Course
Main Course
Cuisine
American

Crockpot Chicken Pot Pie Recipe

Nevaeh Jackson

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Make the most delicious chicken pot pie effortlessly in your Crockpot. The most creamy and rich chicken stew is topped with biscuits for one tasty bite.Expanded step-by-step photos can be seen below the recipe card.

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Ingredients

Servings

1 pound skinless boneless chicken thighs or breast, cut into small pieces
1 pound red potatoes diced
½ cup diced carrots
1 cup diced celery
1 cup chopped onion
2 tablespoons minced parsley divided
20 ounces frozen mixed vegetables
16 ounces refrigerator biscuits
2 tablespoons butter
¼ teaspoon garlic salt

For the Sauce:

4 tablespoons butter
1 tablespoon minced garlic
½ cup all purpose flour
3 cups chicken broth
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper

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Instructions

To make the sauce, melt the butter in a saucepan. Add the garlic and cook for 1 minute. Whisk in the flour and cook for another 1 to 2 minutes. Gradually whisk in the chicken broth; then add the thyme, basil, oregano, salt and pepper. Cook until thickened, about 5 minutes, whisking constantly.
To the Crockpot, add the chicken, red potatoes, carrots, celery, onion and parsley. Stir in the sauce. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.
Add the mixed vegetables for the last hour of the cooking time.
Prepare the biscuits according to package instructions.
Melt 2 tablespoons butter and mix in garlic salt.
Serve the chicken pot pie with a biscuit on top. Brush tops of biscuits with butter mixture.

Notes

Storage: Store Crockpot chicken pot pie in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Store Crockpot chicken pot pie in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Once the chicken pot pie is cooked, you can keep it in the slow cooker for up to 2 hours on the WARM setting.
You can use chicken thighs or breast in this recipe, or a mixture of both.

Nutrition Information

Show Details

Calories 641kcal (32%) Carbohydrates 75g (25%) Protein 28g (56%) Fat 27g (42%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 79mg (26%) Sodium 1702mg (71%) Potassium 1239mg (35%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 7162IU (143%) Vitamin C 31mg (34%) Calcium 113mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 641 kcal

% Daily Value*

Calories	641kcal	32%
Carbohydrates	75g	25%
Protein	28g	56%
Fat	27g	42%
Saturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	79mg	26%
Sodium	1702mg	71%
Potassium	1239mg	26%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	7162IU	143%
Vitamin C	31mg	34%
Calcium	113mg	11%
Iron	6mg	33%