Description
This Best Crock Pot Chicken Pot Pie brings all the classic comfort you love—tender chicken, hearty veggies, and a creamy herb sauce—slow-cooked to perfection. It’s an easy, hands-off dinner that’s cozy, satisfying, and always a crowd-pleaser!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 cups low-sodium chicken broth
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 3 tbsp cornstarch + 3 tbsp water (slurry)
- 1/2 cup heavy cream or half-and-half
- 1 can refrigerated biscuits or homemade biscuits (baked separately)
Instructions
- Layer ingredients: Add chicken, broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper to your slow cooker.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Shred chicken: Remove the chicken, shred with two forks, then return it to the crock pot.
- Thicken: Stir in cornstarch slurry and heavy cream. Mix well, add peas, and cook on high for another 20–30 minutes until thickened.
- Serve: Spoon the filling into bowls and top with warm baked biscuits. Garnish with extra parsley if desired.
Notes
For even more flavor, sauté the onions and garlic before adding. Frozen veggie blends work great too. Biscuit topping can be swapped for puff pastry squares or served over mashed potatoes!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Comfort Food, Crock Pot
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg
Keywords: chicken pot pie, crock pot chicken recipe, slow cooker pot pie, chicken and biscuits, creamy chicken crockpot