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Crockpot Chicken Pot Pie for Comfort Food Lovers — featured

Crockpot Chicken Pot Pie for Comfort Food Lovers

Enjoy a comforting, slow-cooked Chicken Pot Pie with a creamy filling and flaky biscuit topping. This easy recipe blends chicken, vegetables, and rich sauces, making it a delightful family meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Filling
  • 900 g boneless skinless chicken breasts
  • 225 g Yukon Gold potatoes Can substitute with russet potatoes, though may alter texture.
  • 150 g carrots
  • 150 g frozen green peas
  • 150 g frozen sweet corn
  • 1 medium yellow onion
  • 2 stalks celery
  • 3 cloves garlic
  • 2 cans cream of chicken soup Key for creaminess and flavor.
  • 240 ml low-sodium chicken broth
  • 120 ml heavy cream
  • 30 ml melted butter
  • 5 g garlic powder
  • 5 g onion powder
  • 5 g dried thyme
  • 5 g dried parsley
  • 2.5 g poultry seasoning
  • 2.5 g black pepper
  • 2.5 g salt
  • 30 g cornstarch Optional thickening agent.
  • 30 ml cold water Used for mixing with cornstarch.
Biscuit Topping
  • 1 can refrigerated buttermilk biscuits No safe substitutions exist.
  • 30 ml melted butter for biscuits
  • 2.5 g garlic powder for biscuits
  • 5 g dried parsley for biscuits
  • 15 g chopped fresh parsley (optional) For garnish.

Equipment

  • Slow Cooker
  • oven

Method
 

Zubereitung
  1. Lightly grease the slow cooker to prevent sticking. An even layer of grease ensures that no filling clings to the pot.
  2. Add diced Yukon Gold potatoes, carrots, onions, celery, and minced garlic for even cooking.
  3. Place the chicken breasts on top of the veggies and drizzle with melted butter to absorb flavors.
  4. In a separate bowl, whisk the cream of chicken soup, low-sodium chicken broth, and seasonings until smooth for even flavor.
  5. Pour the sauce over chicken and vegetables, ensuring everything is covered to keep it moist.
  6. Cover and set your slow cooker to LOW for 5–6 hours or HIGH for 3–4 hours. Ensure the chicken reaches an internal temperature of 75°C.
  7. Once cooked, carefully remove the chicken and shred it with two forks. Return the shredded chicken to the filling.
  8. Add the frozen peas and corn, along with heavy cream, stirring well to incorporate.
  9. Return the mixture to the slow cooker and cook on HIGH for 20–30 minutes until heated through and bubbling.
  10. If the sauce is too thin, combine cornstarch with cold water, stir it in, and cook for an additional 15–20 minutes until thickened.
  11. While the filling finishes, bake the biscuits according to package instructions, generally at 180°C until golden brown.
  12. Mix reserved melted butter with garlic powder and dried parsley, brushing over hot biscuits for extra flavor.
  13. Serve the creamy chicken filling topped with freshly baked biscuits for an appealing presentation.

Notes

Garnish with fresh parsley for presentation. Pair with a green salad or steamed vegetables to balance the richness.