Crockpot Chicken Pot Pie Recipe
A creamy, comforting chicken stew filled with tender vegetables and golden biscuits, made effortlessly in your slow cooker. Perfect for cozy weeknights.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 pies 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
2 lbs cooked chicken breast, shredded
1 cup frozen peas
1 cup diced carrots
1 cup diced potatoes
1/2 cup diced onion
1 minced garlic clove
1 cup milk
2 tbsp butter
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
6 refrigerated biscuits
Instructions
In the Crockpot, combine shredded chicken, frozen peas, carrots, potatoes, onion, garlic, salt, pepper, and thyme.
Melt butter on high heat, then gradually whisk in flour to form a roux.
Stir in milk until the mixture thickens into a creamy sauce.
Pour the sauce over the ingredients in the Crockpot and cook on low for 4-6 hours until the vegetables are tender.
Place biscuits on top of the mixture and cover the slow cooker with aluminum foil.
Transfer to an oven preheated to 350°F (180°C) and bake for 15-20 minutes until biscuits are golden.
Notes
Use pre-cooked chicken to ensure it’s fully softened in the Crockpot.
For a crustless version, omit biscuits and serve over rice or with cornbread.
Let the dish rest for 5-10 minutes before slicing to improve biscuit stability.
Adjust vegetable quantities based on preference.
Nutrition
- Serving Size: 1 pie
- Calories: 550
- Sugar: 3g
- Sodium: 1300mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://paulakitchen.com/crockpot-chicken-pot-pie-recipe/