This hearty dish features tender chicken and vibrant vegetables immersed in a rich creamy gravy. Flavored with thyme and rosemary, it transforms into a soul-warming meal with a golden, fluffy biscuit topping. Ideal for chilly evenings, it’s a true Chicken Pot Pie Crock Pot delight and a standout Crockpot Chicken Pot Pie to enjoy.
I love this recipe because it’s a hearty mix of lean protein and nutrient rich veggies that makes a complete meal. In my Best Crockpot Chicken Pot Pie I use 2 lbs of chicken breasts cut into bite sized pieces combined with 4 cups of chicken broth that provide essential hydration and minerals.
I also add in 4 medium carrots, 3 stalks celery, 1 large diced onion and 3 cloves garlic to boost the dish with vitamins and fiber. The frozen peas and corn not only add color but also pack in extra nutrients.
I stir in 1/2 cup heavy cream and 1/3 cup all-purpose flour to thicken up the gravy for a rich mouthful without too many extra calories. For the biscuit topping, a blend of 2 cups flour, baking powder, salt, 1/3 cup cold unsalted butter and 3/4 cup milk gives a light, fluffy finish.
This combined dish makes it a perfect easy crockpot dinner thats both flavorful and balanced nutritionally.
Why I Like this Recipe
I like this recipe because it gives me that cozy, homemade feeling that makes a cold day seem a little brighter. I love how the chicken turns out super tender and mixes with a creamy vegetable gravy that makes every bite so satisfying. The biscuit topping is another big win for me; its fluffy, golden crust is simply amazing and adds an awesome texture contrast. Plus, the whole dish is so easy to prepare in the crockpot, so I can just set it and forget it while it fills my kitchen with irresistible aromas.
Ingredients
- Chicken breasts provide lean protein and a savory base for hearty pot pie flavor.
- Carrots add natural sweetness, fiber, and vibrant vitamins, enhancing overall dish health.
- Celery introduces crisp texture and mild saltiness, balancing the rich flavors.
- Diced onion provides depth and natural sweetness, building a flavorful foundation.
- Minced garlic boosts taste with a punchy aroma and offers health benefits.
- Frozen peas and corn add bursts of sweetness and texture while complementing other veggies.
- Biscuit topping blends flour, butter, and milk for a warm carb-rich, comforting finish.
- Heavy cream and flour create a smooth, rich gravy that ties all flavors together.
Ingredient Quantities
- 2 lbs chicken breasts, boneless and skinless, cut into bite sized pieces
- 4 cups chicken broth
- 4 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/3 cup all-purpose flour (to thicken the gravy)
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- For the biscuit topping: 2 cups all-purpose flour
- For the biscuit topping: 1 tbsp baking powder
- For the biscuit topping: 1/2 tsp salt
- For the biscuit topping: 1/3 cup unsalted butter, cold and diced
- For the biscuit topping: 3/4 cup milk (or buttermilk if you prefer)
How to Make this
1. Place the chicken, chopped carrots, celery, diced onion, and minced garlic in your crockpot. Season with salt, pepper, thyme, and rosemary.
2. Pour in the chicken broth over the mix and stir everything gently.
3. In a separate bowl, whisk together the heavy cream and the 1/3 cup of flour until there are no lumps.
4. Pour the cream and flour mixture into the crockpot and stir so that all the ingredients get well blended.
5. Cover the crockpot and cook on low for about 4 to 6 hours until the chicken is cooked through and the vegetables are tender.
6. During the last 30 minutes of cooking, mix in the frozen peas and corn.
7. Preheat your oven to 425°F and, if your crockpot insert isn’t oven-safe, carefully transfer the filling to an oven-proof dish.
8. In a bowl, mix 2 cups of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add the cold, diced butter and cut it in with a fork or your fingers until the mixture looks crumbly.
9. Stir in the 3/4 cup milk until just combined; the dough should still be a bit sticky.
10. Drop spoonfuls of the biscuit dough on top of the chicken filling. Bake in the preheated oven for 12 to 15 minutes until the biscuits are fluffy and golden. Enjoy!
Equipment Needed
1. Crockpot or slow cooker for cooking the chicken and vegetables
2. Cutting board and knife for chopping the chicken, carrots, celery, onion, and garlic
3. Large mixing bowl for whisking together the heavy cream and flour
4. Whisk to ensure the cream and flour mix without lumps
5. Measuring cups and spoons to accurately measure chicken broth, spices, and all-purpose flour
6. Spoon or spatula for stirring all the ingredients in the crockpot
7. Oven-safe dish for transferring the filling if your crockpot insert isn’t oven-safe
8. Oven preheated to 425°F and a baking dish if needed to bake the biscuit topping
9. Additional bowl for mixing the biscuit topping ingredients
10. Fork or pastry cutter to cut the cold, diced butter into the biscuit dough mixture
FAQ
Best Crockpot Chicken Pot Pie Recipe Substitutions and Variations
- Chicken: You can use turkey breast or even boneless, skinless chicken thighs for a richer flavor.
- Heavy Cream: Try using evaporated milk for a slightly lighter option or full-fat coconut milk if you’re after a subtle twist.
- Chicken Broth: Substitute with a low sodium or vegetable broth if you wanna keep things on the healthier side.
- All-Purpose Flour (gravy thickener): You could mix in some cornstarch with water instead if you’re out of regular flour.
- Butter for the Biscuit Topping: If you need a dairy free option, swap it out with margarine or coconut oil.
Pro Tips
1. You can brown the chicken in a pan before putting it in the crockpot if you have time. It adds a ton of flavor and makes the meat taste richer.
2. Make sure you whisk the heavy cream and flour mixture really well before adding it to the crockpot. A few lumps can ruin the texture of the sauce.
3. Try not to overcook the frozen peas and corn—adding them in the last half hour keeps them less mushy and gives you some crunch.
4. When mixing up the biscuit topping, stir until it’s just combined. Overmixing can make the biscuits tough instead of light and fluffy.
Best Crockpot Chicken Pot Pie Recipe
My favorite Best Crockpot Chicken Pot Pie Recipe
Equipment Needed:
1. Crockpot or slow cooker for cooking the chicken and vegetables
2. Cutting board and knife for chopping the chicken, carrots, celery, onion, and garlic
3. Large mixing bowl for whisking together the heavy cream and flour
4. Whisk to ensure the cream and flour mix without lumps
5. Measuring cups and spoons to accurately measure chicken broth, spices, and all-purpose flour
6. Spoon or spatula for stirring all the ingredients in the crockpot
7. Oven-safe dish for transferring the filling if your crockpot insert isn’t oven-safe
8. Oven preheated to 425°F and a baking dish if needed to bake the biscuit topping
9. Additional bowl for mixing the biscuit topping ingredients
10. Fork or pastry cutter to cut the cold, diced butter into the biscuit dough mixture
Ingredients:
- 2 lbs chicken breasts, boneless and skinless, cut into bite sized pieces
- 4 cups chicken broth
- 4 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/3 cup all-purpose flour (to thicken the gravy)
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- For the biscuit topping: 2 cups all-purpose flour
- For the biscuit topping: 1 tbsp baking powder
- For the biscuit topping: 1/2 tsp salt
- For the biscuit topping: 1/3 cup unsalted butter, cold and diced
- For the biscuit topping: 3/4 cup milk (or buttermilk if you prefer)
Instructions:
1. Place the chicken, chopped carrots, celery, diced onion, and minced garlic in your crockpot. Season with salt, pepper, thyme, and rosemary.
2. Pour in the chicken broth over the mix and stir everything gently.
3. In a separate bowl, whisk together the heavy cream and the 1/3 cup of flour until there are no lumps.
4. Pour the cream and flour mixture into the crockpot and stir so that all the ingredients get well blended.
5. Cover the crockpot and cook on low for about 4 to 6 hours until the chicken is cooked through and the vegetables are tender.
6. During the last 30 minutes of cooking, mix in the frozen peas and corn.
7. Preheat your oven to 425°F and, if your crockpot insert isn’t oven-safe, carefully transfer the filling to an oven-proof dish.
8. In a bowl, mix 2 cups of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add the cold, diced butter and cut it in with a fork or your fingers until the mixture looks crumbly.
9. Stir in the 3/4 cup milk until just combined; the dough should still be a bit sticky.
10. Drop spoonfuls of the biscuit dough on top of the chicken filling. Bake in the preheated oven for 12 to 15 minutes until the biscuits are fluffy and golden. Enjoy!
