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A plate of slow cooker chicken pot pie topped with a biscuit, served with mixed vegetables and a spoon on a decorative plate.
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Slow Cooker Chicken Pot Pie Recpe

Slow Cooker Chicken Pot Pie is rich and creamy comfort food heaven. With the flavors you love, with little effort. Ready when you are, easily homemade.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Servings: 8 servings
Calories: 555kcal
Author: Stephanie Wilson

Ingredients

  • 2 ½ lb chicken thighs boneless, skinless (thighs or breasts)
  • 1 onion chopped
  • 1 pound red potatoes diced
  • 2 celery ribs chopped
  • 3 medium carrots peeled and chopped
  • 2 cups green beans chopped
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 16- ounce tube refrigerated buttermilk biscuits
  • fresh parsley chopped
  • ½ cup milk or cream optional

For the Sauce

  • 6 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ⅔ cup all-purpose flour
  • 2 cups chicken stock
  • 1 teaspoon dried thyme
  • Pinch of paprika
  • salt and freshly ground black pepper to taste

Instructions

  • Begin by making the cooking sauce: Melt the butter in a saucepan. Add minced garlic and cook until fragrant, a few seconds. Whisk in flour and cook until lightly browned, about 1-2 minutes.
  • Gradually whisk in the chicken stock, thyme, and paprika. Continue to cook, whisking constantly, until the sauce has thickened, about 5 minutes; season with salt and pepper, to taste. Set aside to cool while preparing the slow cooker and vegetables.
  • Coat the inside of a 6-qt slow cooker with nonstick spray. Then lay the chicken into the bottom of the slow cooker; season with salt and pepper and red pepper flakes if your people like that. Layer the onion, potatoes, celery, carrots, and green beans over top of the chicken. Stir in the chicken sauce; cover and cook on low heat for 3-4 hours or high for 1-2 hours.
  • Remove the chicken from the slow cooker and shred with 2 forks. Return the shredded chicken to the crockpot, add the frozen corn, peas, and optionally milk or cream if desired. Cover and cook on high for an additional 30 minutes.
  • During the final 30 minutes, prepare the biscuits according to package instructions. Serve the chicken filling in bowls topped with biscuits and garnished with parsley.

Nutrition

Calories: 555kcal | Carbohydrates: 33g | Protein: 30g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 233mg | Potassium: 912mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4564IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 3mg