Experience a hearty, comforting crockpot chicken pot pie, brimming with tender chicken, sweet carrots, crisp celery, robust potatoes and savory onions simmered in a velvety, creamy gravy. Peas and corn add a burst of color, while soft, fluffy biscuits crown this rustic dish, promising warmth and satisfaction in every bite.

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I’m excited to share my Best Crockpot Chicken Pot Pie recipe that I’ve been perfecting for a while now. This recipe is a busy weeknight lifesaver that combines tender 2 lbs boneless skinless chicken breasts with hearty vegetables like 3 medium carrots, 3 celery stalks, and 1 large onion, all snugly cooked in a creamy gravy made from 2 cups chicken broth, 1/2 cup heavy cream, and 1/3 cup all-purpose flour for thickening.

I also like to toss in aromatic garlic, diced potatoes, frozen peas and corn for extra flavor and balanced nutrition. Once the chicken and veggies have simmered to perfection in the crockpot, i top it off with a fluffy biscuit made from a mix of all-purpose flour, baking powder and cold butter.

This dish stands out among other crockpot chicken pot pie recipes i’ve tried and is a great addition to my easy crockpot dinners collection. Enjoy the rich flavors that make this dinner recipe my new all-time fave!

Why I Like this Recipe

I really love how easy this recipe is to pull together, even on a busy day. I just dump everything into my crockpot and let it do the work while I go do other stuff.

I also like how the creamy gravy has just the right amount of thickness and flavor, thanks to that mix of heavy cream and flour. It’s like a little miracle in every spoonful.

And man, the biscuit topping is on another level. They come out fluffy and perfect to soak up all that delicious sauce, which makes every bite extra comforting.

Lastly, I appreciate that it’s packed with veggies and good stuff. It makes me feel a bit better about indulging in a hearty meal even though it’s super comforting and satisfying.

Ingredients

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Chicken breasts: They provide lean protein to build and repair body tissues, making the dish hearty.
Carrots: High in fiber and vitamin A, they add a natural sweetness and vibrant color.
Celery: Crunchy, fiber-rich veg that enhance flavor and texture with essential vitamins.
Onion: Adds savory depth and antioxidants, its a must for creating a rich base.
Garlic: Boosts flavor and got health benefits, its perfect for lowering cholesterol levels.
Potatoes: They offer comforting carbs for energy and a filling texture in every bite.
Biscuit topping: Combines flour, cold butter, and milk for a light, fluffy crown over the dish.

Ingredient Quantities

2 lbs boneless skinless chicken breasts (cut into chunks or shredded after cookin)

3 medium carrots, peeled and diced

3 celery stalks, chopped up

1 large onion, coarsely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and cubed

1 cup frozen peas

1 cup frozen corn

2 cups chicken broth

1/2 cup heavy cream

1/3 cup all-purpose flour (for thickening the gravy)

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1/2 tsp dried thyme

2 tbsp butter

For the biscuit topping:

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup cold butter (cut into small cubes)

3/4 cup milk

(Optional: 1 large egg, lightly beaten, for extra richness)

How to Make this

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1. Put your 2 lbs of chicken breasts, diced carrots, chopped celery, coarse onion, minced garlic, and cubed potatoes into your crockpot. Sprinkle in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.

2. Pour in 2 cups of chicken broth and add 2 tbsp butter. Stir everything together so the flavors mix up nicely.

3. In a small bowl, whisk 1/3 cup of all-purpose flour with 1/2 cup heavy cream until smooth then stir it into the crockpot to help thicken the gravy.

4. Set your crockpot on low and let it cook for about 4 to 6 hours (or on high for about 3 hours) until the chicken is tender. If you prefer shredded chicken, take it out after cooking and shred it then return it to the pot.

5. About 15 minutes before finishing, stir in 1 cup frozen peas and 1 cup frozen corn so they heat through and keep their texture.

6. For the biscuit topping, mix 2 cups of all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl. Add in 1/2 cup cold butter cubes, using your fingers or a pastry cutter, until the mixture looks like coarse crumbs.

7. Pour in 3/4 cup milk (and if you want extra richness, add 1 lightly beaten large egg) and stir just until the dough comes together without overmixing.

8. Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture in the crockpot. Don’t worry if they spread out a bit.

9. Cover the crockpot again and cook on high for an extra 30 minutes so the biscuits steam and become fluffy.

10. Once done, give it a gentle stir if needed, then serve your hearty, creamy chicken pot pie hot and enjoy!

Equipment Needed

1. Crockpot (slow cooker) with a lid
2. Cutting board for chopping veggies and meat
3. Chef’s knife for dicing, chopping, and mincing
4. Measuring cups and spoons for accurate ingredient amounts
5. Mixing bowl for preparing the biscuit dough
6. Pastry cutter or fork (you can also use your fingers) for working the cold butter into the flour
7. A small bowl for whisking the flour and heavy cream mixture
8. Whisk to blend the thickening mixture until smooth
9. Stirring spoon or spatula for mixing ingredients in the crockpot
10. Potato peeler for peeling the potatoes

FAQ

Q: How long should I cook the chicken in the crockpot?

Cook it on low for 6-7 hours or on high for 3-4 hours until it’s tender enough to shred or cut into chunks.

Q: Do I need to brown the veggies before adding them to the crockpot?

Nope, you can toss the carrots, celery, onion, garlic and potatoes in raw. They’ll soften just fine with the long cook time.

Q: What if my gravy doesnt thicken enough?

Just stir in a little extra flour mixed with cold water or let the crockpot cook uncovered for a short while to let some liquid evaporate.

Q: Can I swap out the biscuit topping for something else?

Sure, if you prefer a puff pastry or even pre-made biscuits, feel free to use those. Just adjust the cooking time as needed.

Q: How do i store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to keep it from drying out.

Best Crockpot Chicken Pot Pie Recipe Substitutions and Variations

If you don’t have chicken broth on hand, try using vegetable broth or even turkey stock; either will work fine in this recipe.
If you want a lighter alternative to heavy cream, use half and half or even coconut milk if you’re feelin adventurous.
For thickening, if all-purpose flour is scarce, you could substitute it with a mix of cornstarch and water or use arrowroot powder for a gluten free twist.
Don’t worry if you’re out of butter; olive oil or margarine can be a good swap for both the filling and the biscuit topping.

Pro Tips

1. Try browning your onions and garlic in the butter before adding everything into the crockpot. It really boosts the flavor and gives a nice caramelized taste that you wont get if you just throw them in raw.

2. When you mix up your biscuit dough, be careful not to overwork it. Just stir until it comes together because if you mix too much the biscuits can end up tough instead of light and flaky.

3. Add the frozen peas and corn right at the end so they hold on to their color and a little crunch. If you add them too early, they may turn mushy after long cooking.

4. Always give the dish a taste before serving and adjust the seasoning if needed. Sometimes the slow cooking can mellow the spices so a little extra salt or pepper might really make the dish pop.