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Crockpot Chicken Pot Pie

Crockpot chicken pot pie recipe served in a bowl topped with a golden fluffy biscuit brushed with garlic butter
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Make the most delicious chicken pot pie effortlessly in your Crockpot. A creamy and rich chicken stew is topped with fluffy biscuits for one tasty bite.

Ingredients

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  • 1 pound boneless, skinless chicken thighs, cut into small pieces
  • 1 pound red potatoes, diced
  • 1/2 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped onion
  • 2 tablespoons minced fresh parsley, divided
  • 20 ounces frozen mixed vegetables
  • 16 ounces refrigerator biscuits
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon garlic salt
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute. Whisk in flour and cook for 1 to 2 minutes. Gradually whisk in chicken broth, then add thyme, basil, oregano, salt, and pepper. Cook, whisking constantly, until thickened, about 5 minutes.
  2. Add chicken thighs, red potatoes, carrots, celery, onion, and 1 tablespoon parsley to the Crockpot. Pour sauce over everything and stir to combine. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
  3. During the last hour on LOW (or last 30 minutes on HIGH), stir in the frozen mixed vegetables.
  4. About 15 minutes before serving, bake biscuits according to package instructions.
  5. Melt remaining 2 tablespoons butter and stir in garlic salt.
  6. Ladle filling into bowls, top each with a warm biscuit, brush generously with garlic butter, and garnish with remaining parsley.

Notes

  • Chicken thighs are recommended for the juiciest result. Boneless chicken breasts can be substituted – check doneness at the lower end of the cook time range.
  • Any biscuit style works including refrigerated, frozen, or homemade. Always make biscuits fresh just before serving for best texture.
  • To thicken a thin filling, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 30 minutes of cooking.
  • Keep finished pot pie warm on the WARM setting for up to 2 hours before serving.
  • Use low-sodium chicken broth to reduce overall sodium content.

Nutrition

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