When those first chilly days of fall hit, you just crave something warm, thick, and absolutely soul-soothing, right? Forget fiddly pastry work. I found the ultimate keeper that lets you just toss everything in and walk away: the Crockpot Chicken Pot Pie with Potatoes. This version, packed with tender chicken and chunky potatoes that soak up all that delicious broth, instantly shot up to family favorite status after the very first time I made it. Seriously, my kids piled their bowls high before I even managed to sit down at the table! It’s the definition of comfort made easy, perfect for those evenings when you just need a simple, hearty meal waiting for you.
Why This Crockpot Chicken Pot Pie with Potatoes Recipe Works (E-E-A-T)
You might think making a classic pot pie means hours of stirring and worrying about a soggy bottom, but not here! This recipe is exactly what you need when you’re searching for those fantastic Dump And Go Crockpot Dinners. The real magic happens because the potatoes aren’t just filler; they steam perfectly in the slow cooker, absorbing all that rich herby broth as the chicken breaks down. Trust me, that low-and-slow method develops a depth of flavor you just can’t rush.
We’re building a real, hearty meal that tastes like it simmered all day long—but it really didn’t! And if you love other cozy meals, check out my recipe for lemon chicken soup made in the slow cooker for another easy weeknight win.
Essential Ingredients for Crockpot Chicken Pot Pie with Potatoes
When you’re building something this comforting, you gotta respect the ingredients. Don’t worry, for this Crockpot Chicken Pot Pie with Potatoes, we are mostly using pantry staples you probably already have on hand. But pay attention to the prep—that’s where we lock in that hearty flavor before the slow cooker even turns on!
For the Pot Pie Filling Ingredients
First up is what goes straight into the slow cooker pot. Remember those chicken breasts? You’ll want to cut those 4 boneless skinless chicken breasts into cubes—that should give you about 2 pounds. For the potatoes, grab a pound of red potatoes and quarter them so they cook evenly. Don’t forget the veggies: 1 cup of baby carrots, chopped, and 1 cup of celery, also chopped. Then throw in the diced onion and a cup each of corn kernels and petite peas. Season that whole mixture well with 2 teaspoons of garlic powder, 1 teaspoon of celery salt, and 1 teaspoon of ground black pepper, plus 1 cup of chicken stock to get things started.
And of course, biscuits! We need 16 ounces of refrigerated buttermilk biscuits—that’s about 8 biscuits—to top it all off at the end. We save those for later, but they are essential!
For the Sauce Ingredients
Now, this sauce is what takes our mild chicken and veggies to “wow” territory, and it happens right on the stovetop while the pot pie simmers. You’ll start with 3 tablespoons of unsalted butter melted down with 3 cloves of minced garlic—cook that until it smells amazing! Then comes the thickening magic: whisk in 1/2 cup of all-purpose flour until it browns just a little bit. Gradually whisk in 1 1/2 cups of chicken stock until you get that nice, thick texture. Finally, for that classic savory flavor, add 1/2 teaspoon of dried thyme, 1/4 teaspoon each of dried parsley and dried oregano, and a tiny pinch of paprika. Taste it and add your salt and pepper here!
Step-by-Step Instructions for Perfect Crockpot Chicken Pot Pie with Potatoes
Okay, this is where the magic happens! We’re layering the flavors so that when you enjoy your Crockpot Chicken Pot Pie with Potatoes, it tastes like you slaved over it all day. But honestly, most of the work is just tossing things in!
Preparing the Slow Cooker Base
First things first, make sure your slow cooker insert is ready to go—just give it a good spray with non-stick cooking spray. Now, toss in all those hearty base ingredients: the cubed chicken, those beautiful quartered red potatoes, chopped baby carrots, diced onion, and celery. Sprinkle in the garlic powder, celery salt, and pepper right over the top, and then pour in that initial cup of chicken stock. Lid goes on, and we set it for low. Remember, this is our *slow cook* time, so don’t mess with it for a few hours!
Making the Flavorful Sauce
While that base is getting happy, we jump to the stove to make the sauce—this is the expertise step that makes all the difference! Melt your butter in a large saucepan. Add your minced garlic and let it sizzle for just about a minute until it smells intoxicating. Next, whisk in the flour really well and stir constantly until it gets just a little bit brown—maybe two minutes tops. Now, gradually pour in the rest of your chicken stock, whisking consistently so no lumps form. Once it’s smooth, stir in the thyme, parsley, oregano, and paprika. Let that simmer for 5 to 10 minutes until it’s thick enough to coat the back of a spoon, seasoning with salt and pepper to taste. If you’re looking for more amazing slow cooker inspiration, you can check out my Italian wedding soup recipe, too!
Combining and Finishing the Crockpot Chicken Pot Pie with Potatoes
It’s time to join the party! Pour that rich, creamy sauce over the chicken and veggie mixture in the crockpot and give it one good stir. Put the lid back on and let it cook on High for about 4 to 5 hours total. Now, here’s an important timing note: About 15 to 20 minutes before you pull it out, stir in your frozen corn and peas—you don’t want them getting mushy! We’re aiming for that perfect slow cooker finish, similar to what you see over at Hidden Valley’s recipe. Preheat your oven to 350 degrees Fahrenheit while you prep the topping. Once the slow cooker time is done, turn it off. Carefully open that tube of refrigerated biscuits and gently place them right on top of the filling. You need to take the ceramic insert out of the slow cooker base and bake it for just 12 to 15 minutes until those biscuit tops are gorgeously golden brown. Ladle it all into bowls with a biscuit crowning each serving!
Tips for Success with Your Crockpot Chicken Pot Pie with Potatoes
For this Crockpot Chicken Pot Pie with Potatoes to be absolutely perfect, texture control is key! My biggest piece of advice comes from the notes: don’t skip that last 15 minutes in the oven. If you leave the biscuits sitting on the filling while the slow cooker is on, they steam, and that’s just sad. We want that fluffy, golden-brown topping!
Also, regarding your sauce consistency—when you make the roux, you need patience. Cook that flour until it just starts to brown slightly before adding the stock. That little step eliminates that raw flour taste and deepens the flavor immensely. If you’re looking for more tips on getting textures just right in baking, I shared a bunch of my secrets for perfect scones over here: secrets to perfect scones. When you manage the sauce correctly, your whole dish sings!
Ingredient Substitutions for Crockpot Chicken Pot Pie with Potatoes
One of the best things about making cozy Crockpot Chicken Pot Pie with Potatoes is how flexible it is! Life happens, and sometimes you’re missing an ingredient or just want to mix things up. If you don’t have chicken breasts, you can absolutely substitute them with two small cooked turkey breasts – it’s a great way to use up holiday leftovers!
You can also swap out those red potatoes for Yukon Golds, but you might want to chop them a bit smaller since they hold up differently when cooked. And if you’re looking for other hearty meals, these swaps work well in many of my other comfort food recipes, like my suggestions for substituting breadcrumbs in meat mixtures!
If you’re out of buttermilk biscuits, honestly, you could try popping some refrigerated pie crust squares on top before the final bake, though you’ll lose that fluffy texture. Just aim for that golden-brown finish!
Storing and Reheating Leftover Crockpot Chicken Pot Pie with Potatoes
This hearty Crockpot Chicken Pot Pie with Potatoes is almost better the next day! If you have leftovers, try to scoop the filling out from underneath the biscuits before storing. The biscuits are always the first thing to get soggy once they absorb that sauce overnight, so store them separately in an airtight container in the fridge.
When you’re ready for seconds, gently reheat the filling in a saucepan or in the microwave. If you want that lovely crust back, you can reheat the biscuits separately on a baking sheet at 350 degrees for about five minutes. For more tips on keeping comforting baked goods fresh, check out how I stop my pumpkin bread from drying out: how to prevent pumpkin bread from drying out! It works for biscuits too!
Making Crockpot Chicken Pot Pie with Potatoes Ahead of Time
I totally get wanting to get ahead when life is busy! You can certainly prep this Crockpot Chicken Pot Pie with Potatoes in stages. I usually chop all my vegetables—the carrots, celery, and onion—the night before and store them in a container in the fridge. You can even make that flavorful sauce completely ahead of time; just store it covered in the fridge and reheat it gently on the stove until pourable before adding it to the crockpot.
The raw chicken and potatoes need to go in fresh, though. I use this prep trick often for those truly lazy dinners later in the week. Assemble it all in the morning, and boom, dinner is ready!
Frequently Asked Questions About Slow Cook Recipes
As someone who lives and breathes Slow Cook Recipes, I always get a ton of questions when I share something new like this pot pie. People want to know how to adapt it for real life. Here are the most common ones I hear about making these cozy Crockpot Dishes a success!
Can I skip the final oven baking step?
Oh, you totally can, but I really advise against it if you can manage the 15 minutes! If you just leave the biscuits sitting on top of the filling when you serve it straight from the crockpot, they will be cooked through, yes. But they will be steamed, soft, and kind of dense. We want that beautiful, slightly crunchy, golden-brown buttery top that only the oven can give you. It’s worth the extra few minutes!
How can I make this a healthier Crockpot meal?
That’s a great goal! If you’re watching sodium, definitely use low-sodium chicken stock in both the filling and the sauce—that makes a huge difference. Since we’re using boneless, skinless chicken breasts, we are already on the leaner side, but you could easily swap half the chicken for something like shredded turkey if you have it. My favorite way to boost the health factor is just by sneaking in more veggies! Toss in another cup of mushrooms or some chopped sweet potato right alongside those regular potatoes. Check out my recipe for hearty lentil stew if you want more ideas for packing your slow cooker with goodness. You can find some inspiration over on Pinterest for veggie swaps, too, like this idea: Pin ideas for veggie boosts.
Serving Suggestions for This Comfort Dish
Because this Crockpot Chicken Pot Pie with Potatoes is such a complete meal—it has meat, veggies, and carbs all in one glorious bowl—you don’t truly need much else! If you’re serving this on a cold night, I usually pair it with something light and bright to cut through that rich creaminess.
A simple, crisp green side does the trick perfectly. I often whip up my favorite cucumber and tomato salad. The tanginess and crunch are such a nice change of pace from the soft filling. It keeps the entire meal feeling fresh and balanced, even when you’re craving pure comfort food!
Share Your Experience Making Crockpot Chicken Pot Pie with Potatoes
That’s it! You’ve done the slow cooking, you’ve baked those golden biscuits, and now you have a bowl of the best Crockpot Chicken Pot Pie with Potatoes ever made. I truly hope this becomes a staple in your home the way it is in mine!
When you sit down to eat this hearty dinner, please let me know how it went for you! Did your potatoes get perfectly tender? Did the sauce come out just right? Take a snap of your final delicious bowl and share it with me online—I absolutely love seeing your creations!
If you had any questions while cooking, or if you want to share a different seasoning tweak you tried, don’t hesitate to drop a comment below or send me a quick note through the contact page. Happy cooking, friends!
Crockpot Chicken Pot Pie with Potatoes
Equipment
- slow cooker
- large saucepan
- Oven
Ingredients
For the Pot Pie Filling
- 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
For the 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 paprika
- To taste Kosher salt and freshly ground black pepper
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. Pour 1 cup chicken stock over the top.
- Put the lid on and turn the slow cooker onto a low heat setting.
- On the stove top, make the sauce by melting butter in a large saucepan.
- Add minced garlic and cook, stirring until fragrant, about one minute.
- Whisk flour into the butter mixture and stir until it starts to brown, about 1 to 2 minutes.
- Gradually whisk 1 1/2 cups chicken stock into the butter mixture.
- Once combined, add thyme, parsley, oregano, and paprika. Cook until the sauce has started to thicken and resembles the consistency of a stew. This takes about 5 to 10 minutes.
- Taste the sauce, and season with salt and pepper.
- Pour the sauce over the chicken mixture in the crock pot, and stir. Return the lid and cook on High for 4 to 5 hours.
- When 15 to 20 minutes remain on the cooking time, add your peas and corn. Preheat your oven to 350 degrees Fahrenheit.
- When the slow cooker time is up, turn off the slow cooker and open the tube of biscuits. Carefully place the 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 the chicken pot pie mixture into bowls with a biscuit on top and serve.