Slow Cooker Chicken Pot Pie
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Just wanted to say thank you, I knew you wouldn’t disappoint! I was looking for a good crockpot chicken pot pie recipe that didn’t call for any “cream of crap” soups and I knew if I came to your blog I’d find it! I’ve never commented before, but I’ve made SO many of your recipes and not once have I been disappointed. Thanks again 🙂
I made this today and it was delicious! I did have to make minor modifications as my sauce was very thick. Once I combined everything in the crockpot I added some more chicken stock. After 20 mins I realized that still wouldn’t suffice as it was still thick and added a cup of water. After that, it was perfect. I also omitted the celery. Thanks for the recipe!
Do you think I could cube the raw chicken instead of shredding it after it’s cooked? I’m not a fan of shredded chicken but I do like it cubed or diced.
By the way I’ve been making an average of 2 of your recipes every week and all of them have been delicious. You definitely rock on your sauces!
Yes you can cube the chicken.
Trying this recipe now. The sauce seems too thick. Is it best to add more stock now or should I wait an hour or so?
Smells deelish so far.
I have tried many of your recipes and they are all delicious! We are excited to try this one tomorrow. Just one questions. After we cook everything in the crook pot and take the chicken out and shred it. We put the shredded chicken back in the crockpot and mix with with the ingredients and then top in with biscuits cooked correct? Also, we only have breast, will that be ok?
I’ll be trying this tomorrow — it looks awesome! FWIW, I’ve cooked other chicken pot pies in the crock pot by putting raw biscuit dough right on top in the last 30 minutes or so of cooking. If you want to freeze and use later, don’t do this (!) but if you’re going to be serving it up, I find this works great and makes an attractive presentation!
I made this recipe today and it was delicious. However my sauce after cooking for 8 hours was not even close to looking like as pictured. Mine looked like a stew. Any suggestions? It still tasted amazing.
hi there! I tried this recipe just now, but I felt like the sauce called for too much flour. Did you mean for it the recipe to say 1/2 cup? The ratio of flour to stock didn’t seem right. Even when I whisked the flour into the butter/garlic it was just a big ball of flour and since I’ve made other roux’s it just didn’t seem/look right. I kept going but in the end the sauce was very thick and even with good seasoning it tasted terrible. Basically all I could taste was flour and not all the other delicious ingredients. I had to scrap the sauce and used soup mixes last minute…next time I would prefer not using soup mixes at all. Wondering if I did something wrong or misinterpreted the recipe? Thanks so much!!!
Oh no – what a bummer. How much flour did you add? The recipe calls for 1/2 cup but you can always reduce the amount as needed until the desired consistency is reached. Hope that helps!
Yes! I had this same exact thoughts. there was so much flour to the butter ratio. I felt like I was just browning raw flour. Proportions were a lot different than what I am used to for a roux. I stuck with it, and just threw it in my Vitamix at the end to get out the chunks and am crossing my fingers. Currently cooking..
I currently have this in the crockpot, but the sauce isn’t looking very “saucy.” It’s very thick. Should I add stock, or will it thin out as it cooks? Thank you in advance!!
Yes, you can add additional stock until the desired consistency is reached.
This worked out well. I doubled the herbs as I always do when using the crock pot, and made sure to dice the veg small. Not quick to prepare like many crock pot recipes are, but it was so nice to only have to prepare a salad at dinner time.
I by mistake put the corn and peas in right away. O_O Hope it won’t be a total mess
I made this before probably over a year ago and the instructions were different back then. Back then you had the biscuits cooked in the cooker I think which I understand why you changed that. But it seems like the liquids got messed up? Only 2 cups of liquid for chicken and all those veggies?
I cooked it per the instructions and it totally flopped. Wasn’t enough liquid at all. I just added probably 6-8 cups of water and am now either gonna wait for the crock pot again or will switch it to the instantpot to see if it can be cooked faster to make up for the lost time.
Please let me know if there’s something missing with the liquids.
Thanks
How strange. I’m not entirely sure, Jordan – this recipe has not been altered since it was posted.
yes, you may freeze leftover with no problem except cooked biscuits do not freeze very well if moist.
i do similar all the time. chef trick- You may also make the “filling” part of the pie recipe to make freezing easier and serve over split browned biscuit or brown rice like a chix a la king and it is excellent, or defrost and then top with hot buttered biscuits.
you can also do similar recipe with ground beef like a sheperd pie and serve over or top with mashed pots and a bit of cheese. or after defrosting dilute a bit and add some green like kale and convert into soup. a bit of grated cheese topping (common for southern pies) helps all leftovers.
always cook more than you need and freeze and multipurpose. How chefs always have all the bases and stocks for recipe bases.
Oh my gosh. It’s almost sad how excited I am about this recipe. Pot pie in the slow cooker is a dream come true! Need to try this ASAP!
Does the nutritional info include the calories from the biscuits?
Love the recipe. Thanks!
Yes!
I was happy to find this recipe because condensed soup has so much sodium in it. I made the sauce with the exact ingredients and the exact measurements. It seems very thick for me. I added more water. Im cooking it in the slow cooker right now. Hoping it turns out. Is it suppose to be very thick? Thank you!
Hi! How will doubling the recipe affect the cooking time? Thank you so much!
Yes, cooking time will have to be adjusted accordingly.
what is the adjusted amount of time you would suggest? thank you so much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi! love the recipe, but I have my own favorite recipe for chicken pot pie I’d like to use. I need to use a crock pot for an office pot-luck lunch. I was thinking I could make it the night before, refrigerate, and leave on low at work for 4 hours,but was worried about it drying out? Any suggestions?
I think it should be fine! 🙂
I made this the other night and it was delicious! I omitted the celery and used chicken tenders. When it was finished cooking in the crock pot, I dumped it into my cast iron skillet, covered with a pie crust and baked until golden. So good and so very easy!
Thanks for the recipe idea!
How much fat do you think is ok to leave on the chicken thighs? I know they provide flavor, etc, but I don’t want to leave too much. Thanks!
This really depends on personal preference.