Crockpot Chicken Pot Pie
All the cozy, creamy comfort of classic chicken pot pie made easy in a crockpot. This simple, family-friendly meal features tender chicken, hearty vegetables, and golden biscuits — the ultimate weeknight comfort food.
Equipment
- Crockpot
- Whisk
- Oven
Ingredients
Base Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1 medium onion diced
- 3 carrots sliced
- 3 celery stalks chopped
- 2 cups frozen peas
- 3 cups chicken broth
- 1 cup heavy cream or milk for lighter option
- 3 tbsp flour for thickening
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can refrigerated biscuits or homemade if preferred
Instructions
- Place chicken, onion, carrots, celery, broth, garlic powder, thyme, salt, and pepper into the crockpot. Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender.
- About 30 minutes before serving, whisk together flour and cream (or milk) until smooth. Stir this into the crockpot along with the frozen peas. Let it cook for 20–30 more minutes until thickened.
- Remove the chicken from the crockpot, shred it with two forks, and return it to the pot. Stir well to combine.
- Bake biscuits in the oven according to package directions until golden and fluffy.
- Ladle the creamy chicken filling into bowls and top each with a biscuit. Serve warm and enjoy.
Notes
For a shortcut, use rotisserie chicken and add it in after the broth has thickened. Swap cream for coconut milk for a dairy-free version. Add mushrooms, corn, or green beans for more veggie variety.
Nutrition
Calories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 110mgSodium: 860mgPotassium: 640mgFiber: 4gSugar: 4gVitamin A: 8200IUVitamin C: 10mgCalcium: 85mgIron: 2.6mg
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