4.5 from 102 votes
Crockpot Chicken Pot Pie Recipe
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.