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Slow Cooker Chicken Pot Pie
4.9 from 63 votes

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie combines tender chicken thighs, root vegetables, and frozen corn and peas in a savory thickened sauce cooked slowly in a crockpot. The dish finishes with a topping of fluffy buttermilk biscuits baked separately, creating a comforting full meal. Herbs like thyme, basil, and oregano enrich the sauce’s flavor. This method provides hands-off cooking for a hearty and filling chicken pot pie experience.

Prep Time
20 mins
Cook Time
5 hrs 40 mins
Total Time
6 hrs
Servings: 8 servings
Course: Main Course

Ingredients

  • 1 pound boneless skinless chicken thighs
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 pound potato diced, red
  • 1 onion diced
  • 2 carrot peeled and diced
  • 2 celery diced, stalks
  • 2 bay leaf
  • 1 cup corn kernels frozen, canned or roasted
  • 1 cup peas frozen
  • 1 buttermilk biscuits 16-ounce tube, refrigerated
  • 2 tablespoons parsley chopped fresh leaves
For the sauce
  • 3 tablespoons butter unsalted
  • 3 cloves garlic minced
  • ½ cup all-purpose flour
  • 2 cups chicken stock
  • ½ teaspoon thyme dried
  • ¼ teaspoon basil dried
  • ¼ teaspoon oregano dried
  • Pinch paprika
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
  2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
  3. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  4. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
  5. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
  6. Prepare biscuits according to package instructions.
  7. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.