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Crockpot Chicken Pot Pie Made Easy
Youssef Hb

Crockpot Chicken Pot Pie Made Easy

This comforting crockpot chicken pot pie is the ultimate one-pot meal for busy families. By combining succulent chicken thighs with earthy potatoes, carrots, and celery in a slow-cooked, velvety herb-infused sauce, this dish delivers deep, home-style flavors with minimal effort. Finished with buttery, golden-brown biscuits served on the side, it provides a perfect, hearty dinner that brings warmth to your table without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 pound red potatoes, cubed
  • 0.5 cup carrots, diced
  • 1 cup celery, sliced
  • 1 cup yellow or white onion, diced
  • 2 tablespoons fresh parsley, divided
  • 20 ounces frozen mixed vegetables
  • 16 ounces refrigerator biscuits
  • 6 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 0.5 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Whisk in the flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in the chicken broth until smooth and thickened, then stir in the herbs.
  5. Place the chicken, potatoes, carrots, celery, and onion into the crockpot.
  6. Pour the thickened sauce over the vegetable and chicken mixture.
  7. Cover and cook on low for 4-5 hours.
  8. Add the frozen mixed vegetables during the final hour of cooking.
  9. While the pot pie finishes, bake the refrigerator biscuits separately according to package instructions using the remaining butter.
  10. Serve the hot chicken mixture in bowls topped or accompanied by the crispy biscuits.

Notes

Use chicken thighs instead of breasts to ensure the meat stays moist and flavorful throughout the long cooking time. For extra crispiness, brush the warm biscuits with the remaining 2 tablespoons of melted butter immediately after baking. Store leftovers in an airtight container for up to 3 days.