Slow Cooker Chicken Pot Pie
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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
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.
Did you make this recipe?
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The BEST I’ve ever had. I made it into a pot pie in a skillet and it was so “damn delicious.”
I’ve made this several times and love it! Wondering if I could follow same steps to make this in an Instant Pot?
Wow! I thought the homemade condensed soup/sauce woull be all sorts of complicated. Boy was I wrong! I’m going to put all the sauce ingredients together (minus the stock, butter and garlic) to always have on hand for other dishes that could benefit from an easy, tasteful sauce. Thanks!!!
This is a keeper recipe. Wow, did I love how the flavors came together. If you pine for the taste and nostalgia of a classic chicken pot pie, you should try this recipe. My husband and I were very impressed with it.
I hate to be that person, but I did make some significant tweaks to the recipe just from experience with chicken thighs and crock pots. I thought I’d share for others:
1) I used bone-in, skin-on thighs. After they cooked, the skin and bones were removed from the gravy. I believe this added a lot to deepen the gravy’s flavor. Because of this, I upped the cook time to 4 hrs/high in the crock pot-perfectly tender
2) I dry-brined my thighs with salt and MSG for a few hours in the fridge before the crock, and they were as tender and juicy as possible
3) I browned the thighs on a cast iron pan in about 1.5 tbsp of canola, deglazed the pan with about a 1/2 C stock, and added all of that to the crock before slow cooking
and 4) I was very liberal with the salt and pepper.
With as great as it turned out (really, perfection), I’m sure your recipe as-is, is as your site is called, damn delicious! Thank you.
Made this gluten free and dairy free and turned out great. Family gobbled it up. Yes the “sauce” is really thick, it’s really more of a “filling” – in hindsight I might add about a half a cup of additional broth at the end. Baked a flat layer of Schar gluten free Puff Pastry in the oven separately and used a pizza cutter to make into circles and placed on top of the bowl. The recipe definitely needed some additional salt and pepper to taste. Big hit! Will add mushrooms next time.
Very tasty! I used fresh herbs, and 1 cup extra stock (the sauce was very thick for me). Chicken breast works great 🙂
This was a good recipe that I made minor tweaks to. I used Better Than Bullion to make my stock which kicked up the flavor a bit. If you do the same, watch how much salt you use, as the BTB can be salty. I added the herbs to the flour mixture for a minute or two before adding the stock, and I browned the chicken before adding to slow cooker. As I waited, I realized one of the things I love about pot pies is the crust, so I used Pioneer woman’s recipe for a crust and finished off in the oven. Will use this again!
This was delicious! I didn’t have carrots, but I substituted sweet potatoes and also added broccoli. Thankfully, I checked it after 2 hours, and all veggies were tender. I then added pre cooked lemon pepper chicken and corn. I cooked the biscuits by flattening them out, and put on high for an additional hour. I then grated cheese on top.
Next time, I will double the sauce, as we like ours extra creamy, and add pearl onions, a tad extra celery salt, and carrots.
I will be putting this on rotation.
Excellent. Everybody mmmmmmm and more mmmmmmm and seconds. It also feeds a crowd. Didn’t have the Tyme basil and oregano so used chicken seasoning for the grill. Becoming a huge fan of your site.
Made this today. It was very good. Kids loved it.
Made it tonight in the instant pot (15 min natural release)! Super yummy but the sauce didn’t thin out as much as I expected so added some extra liquid at the end. Thanks so much!
Great recipe! I’ve made this a number of times and freeze any leftovers. Many reviews comment about the thick sauce- yes it’s thick when you add it to crockpot but mine always thins out on its own by the end of crockpot cook time. It turns out perfect!
Love this and so do our kids! I’ve made it in our slow cooker, do you have an Instant Pot time conversion?
I’ve made this about 5 times. I LOVE it! So good!
Damn Delicious
Comfort food at its best! This was absolutely delicious — my whole family (picky eaters) had seconds.
I did use chicken breasts instead of thighs (personal preference).
I found that the sauce was way too thick. I mixed in some extra broth and the consistency was just fine.
This is a keeper!
I made this vegetarian pot pie. I used vegetable stock instead of chicken. And I used gardein meatless chicken. I put everything in the slow cooker (all but the biscuits of course). I added extra cup of veggie stock as it cooked because it looked dry probably because no chicken juices from there not being any real chicken in it. It turned out delicious.
That’s great!
So I made this recipe last night and it came out perfect, well I had to tweak it a little but not to much,, all I did was use I bay leaf instead of 2, add 1 1/2 cups of water, only because I didn’t have anymore chicken stock, and I added a chicken bouillon cube, I added salt and pepper as it cooked. End result…. #DamnDelicious chicken pot pie!! I posted pics on IG @damndelicious
I’m gonna make this tonight but the chicken is not boneless, do I have to cook different
way or longer? Help plz!!
Yes, the chicken may take longer to cook through. As always, please use your best judgment when making substitutions and modifications.
You are right! It’s soooooo easy to make the cream of!! And the seasoning is on point! I omitted the potato and added spinach and fresh green beans- because that’s what I had on hand. Yummo!