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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Have you tried frozen biscuits? You’d never know they weren’t the real thing! Definitely the best way to cheat.
I cooked this for 2.5 hours on high and the chicken was still a little raw and the potatoes and corn were still firm. I think the times in the recipe need to be adjusted!
Ann, the time frame is simply an estimation. I recommend dicing the potatoes a little bit smaller (you can also cut the chicken up as well) to ensure a shorter cooking time. However, I don’t know why the corn would still be firm after 2.5 hrs on high. Did you use raw corn kernels?
I’m sorry, I meant the potatoes and carrots (corn was fine). I’ll have to try it again with a longer cooking time. It has potential!
I agree that the times need to be adjusted…I cooked it on low for 4.5 hours and the carrots and potatoes were no where near ready. I think it has to do with the sauce being so thick that they weren’t submerged.
I had the same problem. I will definitely cook this on low for 6-8 hours next time.
This looks amazing! I am wondering what makes the sauce creamy (besides the butter). There is no milk in the recipe but it looks creamy in the pot. Thanks!
The butter, flour and chicken stock come together to form a roux, which creates that creamy goodness! 🙂
Just made it and now I get it! Thanks so much! We are really looking forward to this one.
Do you think you could make this without the potatoes? Would it end up too liquid-y then, do you think?
Yes, you can certainly omit the potatoes as needed.
Do you have the nutritional info for this dish?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Thank you for this! My biggest complaint with slowcooker recipes is that they always used canned soup. I try to limit use of high sodium processed foods and I can’t wait to try this. As to Marsha’s question about freezing, I have a chicken potpie recipe that I frequently double and freeze half of the pie filling. Then I can have chicken potpie any time without having to make the filling first. I just defrost and bake it with the top crust. Always turns out well! I love your recipes and so far every one that I have tried has been voted a “keeper” by my husband ans son!
What a great idea! I love chicken pot pie + I love my Crock Pot = SCORE! Thanks for the great recipe! 🙂
Made this tonight and my son said we could have it again tomorrow night. Delicious, so good and easy to make. My kids have liked to so many of the recipes I have prepared from your website that they are in our regular dinner rotation!! Thank you so much!!
Gee I hope mine turns out as well as yours. I love this dish and so does my family. But I don’t make it often anymore. However with a slow cooker—-hey I am back on track.
I don’t understand the part were you use the biscuit thingy? Pleas elaborate.
You can use refrigerated biscuits and bake as directed on the packaging (or freshly baked biscuits can be used). When ready to serve, you can simply top the pot pie mixture with a biscuit per serving. Does that make sense?
I was wondering if this could be frozen in smaller portions after cooking? Otherwise, I guess I can only make it when company is coming for dinner. It seems like a perfect comfort food for those beautiful fall days and I’m really looking forward to making (and eating) this.
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.
mmmm ohmagoshhhhhhh! I agree that homemade cream of chicken soup is ridiculously easy and this recipe just looks like mmmmm SO GOOD-love comfort food!
Can chicken breast be used instead of thigh? If so, will cooking be a little different?
You may have to extend cooking time as needed to ensure that the chicken breasts are completely cooked through.
Going on the “short” to-do list. (and I agree whole heartedly with the soggy biscuits!)
Thank you Chungah! I just made another chicken pot pie slow cooker recipe last week, and wished it didn’t call for canned soup. My daughter liked it but wished it had potatoes in it. You have made 2 people very happy!!!
WINNER, WINNER, CHICKEN DINNER!!
Looks wonderful!! I don’t have a crockpot — how would I make this if I’m using a conventional oven or cooktop? Thanks for your help!
Jen, here is another pot pie recipe of mine that uses a conventional oven. I hope you get a chance to give it a try!
This is a great recipe had to look for a while but was glad to finally find one that didn’t contain soup only thing I would change is less on thyme other than was GREAT
Get a crockpot – what a great investment – they are wonderful – usually nice ones less than $25.00 at Walmart – And a great time saver.