Slow Cooker Chicken Pot Pie

Name: Slow Cooker Chicken Pot Pie
Prep time: 20 min
Cook time: 5 h 40 min
Total time: 6 h
Yield: 8 servings
Ingredients: 1 pound boneless; Kosher salt and freshly ground black pepper; 1 pound red potatoes; 1 onion; 2 carrots; 2 stalks celery; 2 bay leaves; 1 cup corn kernels; 1 cup frozen peas; 1 16-ounce tube refrigerated buttermilk biscuits; 2 tablespoons chopped fresh parsley leaves; 3 tablespoons unsalted butter; 3 cloves garlic; ½ cup all-purpose flour; 2 cups chicken stock; ½ teaspoon dried thyme; ¼ teaspoon dried basil; ¼ teaspoon dried oregano; Pinch of paprika; Kosher salt and freshly ground black pepper

User Reviews

4.9

63 reviews

Excellent

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

Slow Cooker Chicken Pot Pie

Iris Warren

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The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

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Ingredients

Servings

1 pound boneless skinless chicken thighs
Kosher salt and freshly ground black pepper to taste
1 pound red potatoes diced
1 onion diced
2 carrots peeled and diced
2 stalks celery diced
2 bay leaves
1 cup corn kernels frozen, canned or roasted
1 cup frozen peas
1 16-ounce tube refrigerated buttermilk biscuits
2 tablespoons chopped fresh parsley leaves

For the sauce

3 tablespoons unsalted butter
3 cloves garlic minced
½ cup all-purpose flour
2 cups chicken stock
½ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
Pinch of paprika
Kosher salt and freshly ground black pepper to taste

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Instructions

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.
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.
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
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.
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.
Prepare biscuits according to package instructions.
Serve chicken immediately topped with biscuits, garnished with parsley, if desired.