Crock Pot Chicken Pot Pie
I’ve been trying to embrace a “love the one you’re with” attitude towards winter, and while the two of us probably aren’t graduating counseling anytime soon (if he’d just stop snowing already!), this Crock Pot Chicken Pot Pie has provided some much-needed relationship reprieve.
A thick, creamy chicken pot pie filling that cooks hands-free in your slow cooker, then is topped with golden, buttery biscuits for a less-fuss “crust,” this easy recipe is the kind of cozy that can convince me that a snug night around the table is made more special when the cold wind is blowing outside.
In any season, chicken pot pie is a comfort food that speaks to my soul. Over the years, I’ve fine-tuned a few tricks to lighten it up without sacrificing its signature, hug-you-from-the-inside flavor.
This easy crock pot chicken pot pie with biscuits is loosely based off of my original Healthy Chicken Pot Pie, an all-time reader favorite with dozens of glowing reviews, with a nod to this healthy Chicken and Biscuits. Each of these spins on classic chicken pot pie are filling, wholesome, and loaded with vegetables and lean protein.
To make this crock pot chicken pot pie even easier, I used a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.
As another time-saver, I also devised a way to skip the roux, which is the traditional method of thickening the filling. Instead, this recipe thickens the chicken pot pie in the crock pot by stirring in slurry of cornstarch and melted butter. When the slow cooker time is up, the filling is ready to go.
Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker? Let’s make this healthy crock pot chicken pot pie!
How to Make Crock Pot Chicken Pot Pie
Fresh ingredients meet freezer staples in this simple chicken pot pie recipe that tastes like anything but a shortcut.
- Chicken Breasts. Juicy chicken breasts stay perfectly tender when slow cooked. Because of their mild taste, they are the ideal vessel for all the other savory flavors in this dish. Plus, they’re low in calories and high in protein.
- Mushrooms. My unique pot pie addition! They give an intense, savory flavor to the dish. If someone in your house isn’t a fan, you can omit the mushrooms and use additional frozen vegetables instead.
- Onion + Celery. Along with the carrots, these create mirepoix, the core base for a pot pie filling.
- Seasonings. Classic poultry herbs (thyme and sage) are the move.
- Butter + Milk + Cornstarch. Instead of a more complex roux, I used a mixture of butter, milk, and cornstarch to thicken the pot pie filling right in the slow cooker.
- Frozen Veggies. The ultimate easy and fast addition. Pick your favorite mixture, and toss them in! I keep it simple with peas and carrots.
- Biscuits. For a traditional, cozy pot pie flavor, top your dish with golden, fluffy biscuits. I loved using my Easy Drop Biscuits, but if you want a real shortcut, store bought refrigerated biscuits are a-OK every now and then. This is a no judgment zone!
- If you are looking for a crock pot chicken pot pie with Bisquik, I recommend making the from-scratch drop biscuits instead (I promise it’s worth it!). Otherwise, stick with the refrigerated biscuits as mentioned, or try one of the biscuit alternatives below.
- Add the chicken breasts to the slow cooker. Sauté the fresh vegetables with the herbs, and transfer the mixture to the slow cooker.
- Pour in the broth, cover, and cook until the chicken reaches an internal temperature of 165 degrees F, about 2 hours on high or 4 to 6 hours on low. Remove chicken and chop or shred.
- Heat the milk and butter until melted, then whisk in the cornstarch. Pour the mixture into the slow cooker. Return the chicken to the slow cooker, cover, and cook on high until thickened. Stir in the frozen vegetables, and let cook until warmed.
- While the pot pie finishes, prepare your biscuits or other desired topping. Serve hot with desired toppings, and DIG IN!
Make Ahead and Storage Tips
- To Make Ahead. Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.
- To Store. To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
- To Reheat. Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
- To Freeze. Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
Beyond Biscuits – More Ways to Serve Crock Pot Chicken Pot Pie
We adore this recipe with the biscuits, but it’s not the only way to enjoy it! Here are a few more fun ideas:
- Egg Noodles. For a twist, serve this crock pot chicken pot pie with egg noodles. Omit the biscuits, then scoop the filling over the top of the cooked noodles instead.
- Pie Crust. If you prefer, you can swap the biscuits for pie crust. Roll out the pie crust, cut it into shapes with cookie cutters or biscuit cutters, then lightly brush it with an egg wash. Bake on a parchment-lined baking sheet at 350 degrees F for 8 to 10 minutes until golden and crisp.
- Puff Pastry. You can also try swapping the biscuits for puff pastry. Roll out a sheet of thawed frozen puff pastry, and cut into your desired shapes. Brush each piece lightly with an egg wash. Bake on a parchment-lined baking sheet at 400 degrees F just until you see they are puffed up and lightly browned, about 10 to 15 minutes, depending upon how large you cut them.
Side Dish Suggestions
While this is a delicious all-in-one meal, here are a few ideas for what you could serve with it:
- Salad. With a flavorful, rich dish like this pot pie, a simple, light side like Anytime Arugula Salad is perfect.
- Vegetables. If you want to further increase your veggies, try serving a side of Roasted Zucchini or Roasted Frozen Broccoli.
Recommended Tools to Make This Recipe
- Slow Cooker. This one is ideal because it will switch to “keep warm” to deter overcooking.
- Classic Dutch Oven. Perfect for sautéing the veggies in this recipe and SO many others!
- Instant Read Thermometer. The best way to determine if your chicken is done.
Even if I tire of winter (likely coming soon), I’ll never ever tire of chicken pot pie. I hope this easy crock pot version warms your soul the way it does mine!
If you try this recipe, please take a moment to let me know how it goes! Your comments and star ratings are so important.
Crock Pot Chicken Pot Pie
FOR THE POT PIE:
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion — chopped
- 10 ounces sliced cremini mushrooms — optional
- 3 stalks celery — chopped
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt — divided
- 1/2 teaspoon black pepper — divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry rubbed sage
- 1/2 cup low sodium chicken broth
- 2/3 cup milk — any kind you like; I used skim
- 2 tablespoons melted unsalted butter
- 1/4 cup cornstarch
- 1 12-ounce bag frozen mixed vegetables
FOR THE TOPPERS
- 6 Easy Drop Biscuits — or refrigerated homestyle biscuits or your favorite biscuit recipe; puff pastry cut into rounds or pie crust cut into rounds (see blog post for ideas)
- Chopped fresh parsley or thyme — optional
- Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
- Add the broth. Cover and cook until chicken is cooked through and reaches 165 degrees F on an instant read thermometer, 1 ½ to 2 ½ hours on high or 3 to 4 hours on low (the time will vary based on your crockpot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done). Remove chicken from the slow cooker. Chop or shred and set aside.
Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker. Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust). To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.
- TO STORE: To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
- TO REHEAT: Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
- TO FREEZE: Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
- TO MAKE AHEAD: Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.
Nutrition InformationAmount per serving (1 (of 6); about 1 heaping cup, without biscuit) — Calories: 255, Fat: 9g, Saturated Fat: 3g, Cholesterol: 71mg, Potassium: 829mg, Carbohydrates: 19g, Fiber: 3g, Sugar: 3g, Protein: 25g, Vitamin A: 3169%, Vitamin C: 9%, Calcium: 73%, Iron: 1%
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