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)
Ingredients
1poundboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1poundred potatoes, diced
1onion, diced
2carrots, peeled and diced
2stalks celery, diced
2bay leaves
1cupcorn kernels, frozen, canned or roasted
1cupfrozen peas
116-ounce tube refrigerated buttermilk biscuits
2tablespoonschopped fresh parsley leaves
For the sauce
3tablespoonsunsalted butter
3clovesgarlic, minced
½cupall-purpose flour
2cupschicken stock
½teaspoondried thyme
¼teaspoondried basil
¼teaspoondried oregano
Pinchof 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.