Chicken Pot Pie is the ultimate comfort food—a dish that warms you from the inside out and feels like a hug in every bite. But let’s face it: traditional pot pie can feel like a lot of work on a busy day. Enter this Crock Pot Chicken Pot Pie—a recipe that delivers all the creamy, hearty goodness of the classic dish with a fraction of the effort.

With tender chicken, hearty potatoes, and a perfectly seasoned creamy sauce, this meal is topped with fluffy biscuits for that nostalgic, homestyle feel. The best part? The slow cooker does all the heavy lifting, making it an ideal choice for those evenings when you want a cozy, satisfying dinner without spending hours in the kitchen.

Whether you’re feeding your family or hosting friends, this dish is guaranteed to bring everyone back for seconds.

Crock Pot Chicken Pot Pie

Ingredients:

• 1.5 pound boneless, skinless chicken breast tenderloins cubed
• Kosher salt and freshly ground black pepper, to taste
• 1 pound red OR yellow potatoes, diced
• 1 onion, diced
• 2 stalks celery, diced
• 2 cups frozen peas/carrots mixture
• 1 16-ounce tube refrigerated buttermilk biscuits
• 2 tablespoons chopped fresh parsley leaves
• For the Sauce
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ cup all-purpose flour
• 2 cups chicken stock
• ½ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• Pinch of paprika

Directions:

1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
3. Lightly coat the inside of a 6-qt slow cooker with olive oil spray.Season chicken with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots/peas and celery. Stir in chicken stock mixture. Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
4. Remove lid and gently stir- taste to see if you need any additional salt or pepper. Place biscuits (uncooked) on top of mixture. Replace lid and cook for about 30 minutes or until biscuits are done. Another option is to remove the base of your crockpot and place in the oven on 375 for about 20 minutes for a more golden finish on the biscuits.
5. Enjoy!

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!