Crock Pot Chicken Pot Pie
A classic comfort food dinner gets a makeover for the slow cooker! This easy Crock Pot Chicken Pot Pie with biscuits comes together in about 10 minutes!
Course Main Course
Cuisine American
Keyword Chicken Pot Pie, Crock Pot Chicken Pot Pie, slow cooker chicken
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings
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-6 servings
Calories 450.2 kcal
Author Blair
Ingredients
list of 12 items
1 cup peeled and chopped carrots
1 cup chopped celery
1 medium onion, chopped
1/3 cup all-purpose flour
1/3 cup chicken broth
¼ teaspoon dried thyme (or the leaves from 1 sprig fresh thyme)
1 bay leaf
2 lbs. boneless, skinless chicken breasts or thighs
1 cup frozen peas
1/3 cup heavy cream
Salt and pepper
1 tube refrigerated biscuit dough (or your favorite homemade biscuit recipe)
list end
Instructions
list of 4 items
1. Spray the insert of a 4- to 6-quart slow cooker with cooking spray. Add carrots, celery, onion, flour, chicken broth, thyme and bay leaf to the slow
cooker. Stir to combine. Place chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and vegetables are tender). During final 10 minutes
of cooking time, remove thyme sprigs and bay leaf. Take chicken out of the slow cooker and place it on a cutting board. Dice chicken into bite-sized pieces.
Return chicken to slow cooker and stir in frozen peas and cream. Cook for an additional 10 minutes, or until peas are heated through.
3. While the chicken mixture finishes in the slow cooker, bake biscuits in the oven according to package instructions.
4. Ladle chicken mixture into individual serving bowls and top with biscuits.
list end
Recipe Notes
list of 9 items
• Be careful not to overcook your chicken (especially if using chicken breasts). I find that the chicken breasts have the best texture when cooked in my
slow cooker on HIGH for about 2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking
time, try using 2 lbs. of boneless, skinless chicken thighs instead of breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact
times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW
for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
• Do not thaw the frozen peas before adding them to the filling.
• Is chicken pot pie Keto-friendly and low carb? No, this recipe includes 34.8 grams of carbs per serving, so it would not be a good option for the Keto
diet.
• Leftovers can be stored in the refrigerator for 2-3 days.
• Can you freeze chicken pot pie filling? Yes! You can freeze this filling in an airtight container in the freezer for up to 3 months.
• To reheat the filling, place in a saucepan on the stovetop and warm over low heat, just until heated through.
• Instead of using the biscuits for a crust, try serving the Crock Pot Chicken Pot Pie with noodles instead!
• To make the recipe a bit more healthy, you can swap out the heavy cream and use half-and-half instead.
list end
Nutrition Facts
Crock Pot Chicken Pot Pie
Amount Per Serving (1 /6 of the filling topped with 1 biscuit)
Calories 450.2 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 6g38%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.4g
Cholesterol 105.9mg35%
Sodium 746.6mg32%
Potassium 208.8mg6%
Carbohydrates 34.8g12%
Fiber 2.5g10%
Sugar 6.4g7%
Protein 41.7g83%
Vitamin A 7300IU146%
Vitamin C 22.4mg27%
Calcium 75mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
A classic comfort food dinner gets a makeover for the slow cooker! This easy Crock Pot Chicken Pot Pie with biscuits comes together in about 10 minutes!
Course Main Course
Cuisine American
Keyword Chicken Pot Pie, Crock Pot Chicken Pot Pie, slow cooker chicken
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings
undefined
-6 servings
Calories 450.2 kcal
Author Blair
Ingredients
list of 12 items
1 cup peeled and chopped carrots
1 cup chopped celery
1 medium onion, chopped
1/3 cup all-purpose flour
1/3 cup chicken broth
¼ teaspoon dried thyme (or the leaves from 1 sprig fresh thyme)
1 bay leaf
2 lbs. boneless, skinless chicken breasts or thighs
1 cup frozen peas
1/3 cup heavy cream
Salt and pepper
1 tube refrigerated biscuit dough (or your favorite homemade biscuit recipe)
list end
Instructions
list of 4 items
1. Spray the insert of a 4- to 6-quart slow cooker with cooking spray. Add carrots, celery, onion, flour, chicken broth, thyme and bay leaf to the slow
cooker. Stir to combine. Place chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
2. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and vegetables are tender). During final 10 minutes
of cooking time, remove thyme sprigs and bay leaf. Take chicken out of the slow cooker and place it on a cutting board. Dice chicken into bite-sized pieces.
Return chicken to slow cooker and stir in frozen peas and cream. Cook for an additional 10 minutes, or until peas are heated through.
3. While the chicken mixture finishes in the slow cooker, bake biscuits in the oven according to package instructions.
4. Ladle chicken mixture into individual serving bowls and top with biscuits.
list end
Recipe Notes
list of 9 items
• Be careful not to overcook your chicken (especially if using chicken breasts). I find that the chicken breasts have the best texture when cooked in my
slow cooker on HIGH for about 2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking
time, try using 2 lbs. of boneless, skinless chicken thighs instead of breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact
times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW
for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
• Do not thaw the frozen peas before adding them to the filling.
• Is chicken pot pie Keto-friendly and low carb? No, this recipe includes 34.8 grams of carbs per serving, so it would not be a good option for the Keto
diet.
• Leftovers can be stored in the refrigerator for 2-3 days.
• Can you freeze chicken pot pie filling? Yes! You can freeze this filling in an airtight container in the freezer for up to 3 months.
• To reheat the filling, place in a saucepan on the stovetop and warm over low heat, just until heated through.
• Instead of using the biscuits for a crust, try serving the Crock Pot Chicken Pot Pie with noodles instead!
• To make the recipe a bit more healthy, you can swap out the heavy cream and use half-and-half instead.
list end
Nutrition Facts
Crock Pot Chicken Pot Pie
Amount Per Serving (1 /6 of the filling topped with 1 biscuit)
Calories 450.2 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 6g38%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.4g
Cholesterol 105.9mg35%
Sodium 746.6mg32%
Potassium 208.8mg6%
Carbohydrates 34.8g12%
Fiber 2.5g10%
Sugar 6.4g7%
Protein 41.7g83%
Vitamin A 7300IU146%
Vitamin C 22.4mg27%
Calcium 75mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
