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crock pot chicken pot pie on a black plate.

Crockpot Chicken Pot Pie

Longbourn Farm • Alli Kelley
Crockpot chicken pot pie is the perfect meal for a busy day! Comfort food made easy, it's packed with flavor and sure to be an instant family favorite.
4.67 from 3 votes
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 6 people
Calories 510 kcal

Equipment

Ingredients
 
 

For the Filling

  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 6 chicken thighs (boneless, skinless or chicken breasts)
  • 1 teaspoon dried thyme (or 4 sprigs fresh)
  • 1 teaspoon dried Sage (or 3 leaves fresh)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh)
  • 1 pinch cayenne
  • 1 pinch paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup AP flour
  • 2 cups chicken broth
  • 1 chicken bullion cube
  • ½ cup frozen peas

For the Biscuits

  • 1 ¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup milk (cold)
  • 4 tablespoons butter (melted but warm)

Instructions
 

For the Pot Pie

  • Place the carrots, celery, onion, and garlic in the bottom of the crockpot.
  • Place chicken over the vegetables.
  • Combine the herbs (if using dried), seasonings and ¼ cup of flour.
  • Sprinkle over the chicken, turning it a few times to evenly distribute the flour.
  • Add the chicken broth and bullion cube.
  • Cook for about 2 hours on high OR about 6 hours on low.
  • Shred chicken and add peas, and fresh herbs (if using) stir to combine.
  • Make and bake biscuits as follows.

For the Biscuits

  • Combine 1 ½ cups flour, baking powder, and salt.
  • Immediately after butter is melted, add the cold milk. Mix until small shards of butter are visible.
  • Combine wet and dry ingredients, starting with 1 ½ cups flour and adding more flour as needed. The dough should be slightly wet but you should be able to handle it with floured hands.
  • Working with a few tablespoons of dough at a time, roll gently into a ball and flatten with your hand.
  • Gently set on top of the pot pie filling in the slow cooker. Repeat until top is covered and dough is gone.
  • Cook 1-2 more hours (on low - 30 minutes to 1 hour on high), or until the biscuit dough is cooked through.
  • Optional: Broil on high for about 5 minutes to get a nice brown on top. Sprinkle with fresh parsley.

Nutrition

Calories: 510kcalCarbohydrates: 38gProtein: 24gFat: 28gSaturated Fat: 10gCholesterol: 133mgSodium: 1180mgPotassium: 731mgFiber: 2gSugar: 4gVitamin A: 3920IUVitamin C: 13.6mgCalcium: 170mgIron: 3.3mg
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