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4.67 from 12 votes

Crock Pot Chicken Pot Pie

Crock pot chicken pot pie is creamy, delicious, comfort food made easy in the slow cooker so it is ready when you are.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Main, Main Course, Main Dish
Cuisine: American
Keyword: chicken pot pie, crock pot chicken pot pie, slow cooker chicken pot pie
Servings: 8

Ingredients

  • 16 ounces refrigerated buttermilk biscuits 8 biscuits
  • 4 boneless skinless chicken breasts halves cut into cubes, about 2 lbs
  • 1 lb red potatoes quartered
  • 1 cup baby carrots chopped
  • 1 cup celery chopped
  • 1 onion diced
  • 1 cup corn kernels
  • 1 cup petite peas
  • 2 teaspoons garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken stock

Sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • Pinch of paprika
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Spray a slow cooker with non-stick cooking spray
  • Add the chicken, potatoes, carrots, onion, celery, garlic powder, celery salt, and black pepper into the slow cooker, and pour 1 cup chicken stock over the top.
  • Put the lid on and turn onto a low heat setting
  • On the stove top, make sauce by melting butter in a large saucepan.
  • Add garlic and cook, stirring until fragrant, about a minute.
  • Whisk flour into the butter mixture and stir until it is starting to brown, about 1-2 minutes.
  • Gradually whisk chicken stock into the butter mixture.
  • Once combined, add thyme, parsley, oregano and paprika.
  • Cook until sauce has started to thicken and resembles the consistency of a stew. This takes about 5-10 minutes.
  • Taste, and season with salt and pepper.
  • Pour sauce over the chicken mixture in the crock pot, and stir, then return lid and cook on High for 4 to 5 hours.
  • When 15-20 minutes remain on the cooking time, add your peas, and preheat oven to 350°.
  • When time is up, turn off slow cooker and open tube of biscuits, carefully place biscuits on top of the chicken mixture.
  • Remove the ceramic, inner part of the slow cooker and bake in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden brown.
  • Ladle chicken pot pie mixture into bowls with a biscuit on top and serve.

Notes

To keep peas and corn from over-cooking, you can add them at the end, just before removing the pot pie filling to the oven. But the recipe works well no matter when you add the peas and corn.