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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I made this yesterday exactly as the recipe except for omitting the celery. It came out perfectly. When it was finished in the crock pot, I put it in my cast iron skillet and topped with a pie crust and baked until brown. It was absolutely delicious!
I picked this recipe primarily because of the use of a roux instead of cream of chicken soup and am I glad I did! My family loved it! Because we were all eating at different times tonight I wanted to make something in the crockpot and I had all the ingredients for this. I decided instead of the biscuits, however, I would blind bake several single serve pie crusts and leave them in the oven to keep warm. As each of us arrived for home for dinner it was a simple matter of taking a crust from the oven and filling it from the crockpot…worked like a charm.
I’m not a big fan of celery. Would this be good without celery?
Yes, you can omit the celery.
Is this supposed to be soupy or thick like the filling of a chicken pot pie?
It should resemble the consistency of chicken pot pie.
I’m multiplying this recipe by 2.5 (to fill my 6qt and 8qt slow cooker). Will this be enough to feed 13 adult men? It’s my turn for the work pot luck and it’s not cool to run out of food.
We will also be serving cookies or pie (hehe pie with pie).
I’m not entirely sure – you can always triple the recipe to be on the safe side and eat the leftovers for lunch the next day! 🙂
I actually did 2-1/3 and that worked great. Everyone loved it and I have some leftover (my husband will be thrilled). If you’re using an 8 qt, make sure to cook it longer. From cold, I did almost 3 hours on high and my potatoes were under cooked. My chicken in both pots after 3 hours were way under cooked by the time I was shredding (30 min prior to serving) so I left it on high. I’m not sure how this could be finished in just a few hours.
I followed the directions and found the sauce to be way too garlicky! If I make this again I will definitely opt for fresh spices and omit the garlic completely.
I just want to leave a cooks note here. There is no way that this is done in 1-2hours on high. All of the vegetables (except for the frozen ones) are completely uncooked. It should be 3-4 hours on high and 6-8 hours on low. It was still edible, but the crunchiness mixed with the creamy soup is not appealing.
Aynna, thank you for your feedback. Yes, cooking time can certainly vary depending on the size and thickness of the vegetables.
I have a 4 qrt, so I’ll adjust the proportions accordingly. I have to ask- do you take out the bay leaves at some point?
Yes, it is best to remove the bay leaves prior to serving.
This recipe is amazing! I love that you don’t used canned soup. We had it for dinner with friends over last night and everyone loved it. Thank you!
This was the best slow cooker recipe I have made, so delicious! I used chicken breasts, and cooked on high for 3 hours.
The chicken breasts shredded easily, the gravy is so scrumptious. I used frozen biscuits, splitting t them open, and piled on the chicken pie.
I loved this concept but the sauce ended up being pretty bland. I also didn’t add fresh parsley, so maybe that would solved the problem. Either way, I will make it again and double the spices in the sauce. Thanks for the great idea! So much less stressful than a full on pot pie and I love that there’s no heavy cream.
All i can say is i will recommend this recipe to anyone and everyone that will listen. I made it this evening and used chicken tenders instead of the dark meat, my husband and i agreed we never need a frozen pot pie again. I am freezing a portion of this i split up about 20 minutes before i thought the rest was done for future use. Thank you for damn delicious food!
Alana
This looks delicious! Wondering if I can combine the ingredients and then freeze everything, minus the biscuits of course, to make it easier to throw in the crockpot in the morning.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi!
Just found this recipe and it looks delicious! Do you think I could actually put this into a pie dish with crust or do you think it’ll be too soggy? I’m thinking about omitting the biscuits and trying it as an actual pie.
That sounds like a great idea but without having tried this myself, I cannot really say with certainty. As always, please use your best judgment.
This was so yummy. I actually used chicken breast and because I started it late I put it all in a 5 qt. pot on the stove and left it on low. Turned out very good! Hubby was very happy and I made homemade biscuits to go with.
What is the secret to not having clumps of flour not dissolve in the sauce? I have made it twice now unsuccessfully.
Rylynn, it is best to use a whisk.
This was delicious! Thank you! Loved that no canned soup or any other processed foods are required. A few notes from my first attempt: >> I subbed sweet potatoes for the red potatoes. >>I doubled the recipe and noticed it was’ as thick as I would like, so I made it a bit thicker by adding a rue of milk and flour (really thick and pasty) and added towards the end >>I cooked for about 6 hours on low >>When I make left overs, I’ll put a dash of curry in like KLW suggested above.
This is the best chicken pot pie I’ve ever had – slow cooker or not! Definitely a keeper and very economical too. Hubby is a meat and potatoes guy so he wasn’t even that into the biscuits, he put the chicken in a bowl and ate it like stew. I served the biscuits on the side instead. I added a dash of yellow curry powder (maybe about 1/4 teaspoon) as it cooked and it really helped bring out the flavors. Word of warning – potatoes need to be diced very small, otherwise they won’t finish cooking in the time frame listed in the recipe. If you prefer chunkier potatoes, you will need to increase cooking time.
Chungah-ssi, I love your website. You’re recipes so easy and tasty. I made this and used a buttermilk drop biscuit and turned out great.
Thanks for all the awesome recipes!
If I used condensed soup, how much do I use? Do I also add water?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.