Crockpot Chicken Pot Pie with Potatoes
This recipe provides a hearty version of chicken pot pie made easily in the slow cooker. The potatoes absorb the rich broth, creating a filling meal perfect for cold weather. This version became a family favorite after the first try.
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.
Notes
You can add the peas and corn at the end, just before removing the pot pie filling to the oven, to prevent them from over-cooking. However, the recipe works well when you add them earlier, too.
This recipe was created because I wanted a heartier pot pie that felt extra filling. The potatoes absorbed the rich broth beautifully, and my family asked for seconds before I sat down. It became a cold-weather favorite in our home.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.