Slow Cooker Chicken Pot Pie

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

So I am totally going to contradict myself here. This slow cooker chicken pot pie is made completely from scratch. There’s no condensed cream of chicken soup here. But the biscuits. The biscuits are from a can.

I know, I know.

But in my defense, making condensed cream of chicken soup is so stinking easy, yet biscuits are just too finicky and require way too much work.

But if the refrigerated biscuits are completely taboo in your world, then yes, you can certainly substitute freshly made biscuits.

This will still be the easiest chicken pot pie you will ever make.

And if you’re short on time, you can substitute the condensed canned goods as needed. I won’t tell if you wont.

I only recommend one thing – serve the biscuits with the pot pie filling as they are ready to be served. There’s nothing worse than soggy biscuits. Nothing.

Slow Cooker Chicken Pot Pie

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 5 hours hours 40 minutes minutes

Total: 6 hours hours

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

4.9 stars (21 ratings)

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Ingredients

• 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

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.

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