Crockpot Chicken Pot Pie Recipe
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
4 hrs
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Bake
10 mins
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Total Time
4 hrs 40 mins
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Servings
6 people
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Calories
641 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Pot Pie Recipe
Description
This recipe for Crockpot Chicken Pot Pie uses bite-sized pieces of skinless, boneless chicken combined with red potatoes, carrots, celery, onions, and parsley in a slow cooker. The sauce is made by cooking garlic in butter, whisking in flour, and gradually adding chicken broth with thyme, basil, oregano, salt, and pepper to create a thickened, herbaceous base.
The slow cooking process melds the flavors over 4–5 hours on low or 2–3 hours on high, with frozen mixed vegetables added during the last hour. Refrigerator biscuits are prepared separately and baked on top after brushing with melted butter and garlic salt, giving the dish a flaky golden crust.
The dish is a warm, hearty option suited for a cozy dinner. Once cooked, it may be kept on a warm setting for up to 2 hours. Leftovers store well and can be frozen for three months, making it practical for make-ahead meals.
Ingredients
- 1 pound chicken thigh or breast, cut into small pieces, skinless, boneless
- 1 pound potato diced, red
- ½ cup carrot diced
- 1 cup celery diced
- 1 cup onion chopped
- 2 tablespoons parsley divided, minced
- 20 ounces mixed vegetables frozen
- 16 ounces refrigerator biscuits
- 2 tablespoons butter
- ¼ teaspoon garlic salt
For the Sauce:
- 4 tablespoons butter
- 1 tablespoon garlic minced
- ½ cup all-purpose flour
- 3 cups chicken broth
- 1 teaspoon thyme dried
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon salt
- ½ teaspoon black pepper
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
- Keep cooked pot pie warm in the slow cooker for up to 2 hours if not serving immediately.
- Use either chicken thighs, breasts, or a mix to suit preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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