Crockpot Chicken Pot Pie

Picture this: It’s freezing outside, your kitchen smells like heaven, and dinner’s cooking itself while you curl up with a book. That’s the magic of crockpot chicken pot pie – all the cozy comfort of Grandma’s recipe without standing over a stove all day. I first made this version during a snowstorm when my kids begged for “real pot pie,” but I refused to fuss with pie crust. The slow cooker worked its magic, turning simple ingredients into tender chicken, creamy sauce, and flaky biscuits that soak up all those delicious juices. Now it’s our go-to comfort food, perfect for busy weeknights or lazy Sundays when you just want to toss everything in and forget about it until that first heavenly bite.

Why You’ll Love This Crockpot Chicken Pot Pie

This recipe is my secret weapon for busy days—here’s why it’ll become yours too:

• Almost zero effort: Dump everything in the crockpot and let it work its magic while you do literally anything else (naps count!)
• Better than takeout: The slow cooking builds flavors so deep, your neighbors might knock asking what smells amazing
• Totally flexible: Out of peas? Use corn. Want extra veggies? Toss ’em in! It’s impossible to mess up
• That biscuit topping: Golden, buttery clouds that soak up all the creamy goodness – no fussy pie crust required

Ingredients for Crockpot Chicken Pot Pie

Here’s your shopping list for the coziest pot pie ever – I promise it’s all simple stuff you probably have already:

The Veggie Crew:

• 1 cup carrots, diced (go for small cubes – they cook evenly)
• 1 cup peas (fresh or frozen both work great)
• 1 cup potatoes, diced (Yukon Golds hold their shape best)
• ½ cup onion, chopped (yellow onions for sweetness)
• 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)

The Sauce Makers:

• ¼ cup butter (real butter only – this is comfort food!)
• ¼ cup flour (all-purpose works fine)
• 2 cups chicken broth (low-sodium so you control the salt)
• ½ cup milk (whole milk makes it extra creamy)

The Flavor Boosters:

• 1 tsp salt (start with less if using regular broth)
• ½ tsp black pepper (freshly ground tastes best)
• ½ tsp thyme (rubbed between fingers to wake up the flavor)

The Grand Finale:

• 1 (16 oz) can refrigerated biscuit dough (the flaky layers kind – trust me)
• 2 cups cooked chicken, shredded (rotisserie chicken is my weeknight hero)

Ingredient Substitutions & Notes

Ran out of something? No panic:

• Frozen veggies work perfectly – just toss them in frozen (no thawing!)
• Gluten-free? Use your favorite 1:1 flour blend for the roux
• Dairy-free? Swap butter for olive oil and use unsweetened almond milk
• Leftovers? They’ll keep 3 days in the fridge (if they last that long!)

How to Make Crockpot Chicken Pot Pie

Now comes the fun part – transforming those simple ingredients into pure comfort! Don’t let the steps fool you – this is easier than pie (literally). Just follow along and let your crockpot do most of the work while you kick back.

Step 1: Prep the Vegetables and Chicken

First, grab that rotisserie chicken and shred it with your fingers – no need to be perfect, rustic chunks add character! Now for the veggies: dice those carrots and potatoes about ½-inch thick (they’ll shrink as they cook) and give the onions a rough chop. Toss everything into your crockpot with the garlic and peas. Pro tip: don’t pack it too tight – leave some breathing room so the sauce can circulate and cook everything evenly.

Step 2: Make the Sauce

Here’s where the magic happens! Melt your butter in a saucepan over medium heat, then whisk in the flour until it forms a paste (that’s your roux). Now comes the important part – slowly drizzle in the chicken broth while whisking constantly. I’m talking snail’s pace here – this prevents lumps! Once it’s smooth, add the milk and keep whisking until it thickens enough to coat the back of a spoon, about 3-5 minutes. Stir in your seasonings, then pour this velvety sauce over the waiting veggies like a warm blanket.

Step 3: Slow Cook and Add Biscuits

Cover and cook on low for 4-5 hours (or high for 2-3 if you’re impatient like me). About 30 minutes before eating, pop open that biscuit can – that little “whoosh” never gets old! Space them out slightly on top (they’ll puff up and cozy up to each other). Resist the urge to stir! When they’re golden brown and no longer doughy in the center (about 25-30 minutes), you’re ready to feast. The biscuits will have soaked up some saucy goodness while staying gloriously fluffy on top – absolute perfection!

Tips for the Best Crockpot Chicken Pot Pie

Want that restaurant-quality taste at home? These little tricks make all the difference:

• Dry chicken = better texture: Pat your cooked chicken dry with paper towels before adding it – soggy chicken makes the whole dish watery
• Warm up first: Give your crockpot 15 minutes on high before adding ingredients – it helps everything cook more evenly
• Butter makes it better: Brush those biscuits with melted butter before baking for an extra golden, flaky crust that crackles when you bite in

Serving Suggestions for Crockpot Chicken Pot Pie

This pot pie stands proud all on its own, but here’s how I love to round out the meal:

• A crisp green salad with tart vinaigrette cuts through the richness perfectly
• Tangy cranberry sauce adds a festive pop of color and flavor
• Simple roasted Brussels sprouts for extra veggie goodness
• And don’t forget extra biscuits for soaking up every last drop of that creamy sauce!

Storing and Reheating

Leftovers? (As if!) But if you miraculously have some, here’s how to keep that pot pie perfection:

• Fridge: Store in airtight containers for up to 3 days – the biscuits will soften, but still taste amazing
• Freezer: Freeze just the filling (without biscuits) for 2 months – thaw overnight before reheating and adding fresh biscuits
• Reheating: For crispy biscuits, use the oven at 350°F until bubbly (about 15 minutes). Microwave works in a pinch, but expect softer texture

Crockpot Chicken Pot Pie FAQs

Got questions? I’ve got answers – here are the ones I get asked most:

Can I use frozen vegetables?
Absolutely! I do it all the time when I’m in a hurry. Just toss them in frozen – no need to thaw (though you might add 15 extra minutes to the cooking time). The peas and carrots work especially well straight from the freezer.

Can I make it ahead?
You bet! I often prep everything the night before – chop veggies, shred chicken, even make the sauce. Just store them separately in the fridge, then dump it all in the crockpot in the morning. Wait to add the biscuits until the last 30 minutes though!

Why are my biscuits soggy?
Oh honey, we’ve all been there! Usually it’s from overcrowding (give them some personal space!) or not cooking long enough. Make sure your biscuits aren’t touching when you place them, and peek at the 25-minute mark – they should sound hollow when tapped.

Nutritional Information

Just a quick heads up – these numbers are estimates since we all tweak recipes a bit! Per generous serving, you’re looking at about 420 calories with 22g protein, 42g carbs, and 18g fat. Not bad for a meal that tastes this indulgent!

Did You Make This Recipe?

I’d love to hear how your crockpot chicken pot pie turned out! Leave a comment below or tag me on Instagram – nothing makes me happier than seeing your cozy creations!

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