Slow Cooker Chicken Pot Pie is a savory mix of chicken and vegetables smothered in homemade gravy and topped with a crisp flaky crust.
Slow Cooker Chicken Pot Pie is easy to make from scratch and is healthier than those frozen pot pies at the store. I will admit that I used refrigerator biscuit dough. But in my defense, I did roll all of them myself to make a crust! I know, I know, I said it was all from scratch. There are just days where there is no time for making my own so please don’t judge.
Looking for more Slow Cooker recipes? Check part of my collection here.
- Slow Cooker Mongolian Beef with Broccoli – healthy and better than takeout
- Slow Cooker Chicken Parmesan with Penne Pasta – family pasta meal loaded with cheese
- Slow Cooker Southern Style Ribs – you are in for a baby back treat
- Slow Cooker General Tso’s Chicken – sticky sweet and spicy without standing in line
- Slow Cooker Easy Spaghetti – meaty family meal all in one pot
Making the pot pies individually in ramekins is really optional. It is perfectly fine to make the biscuits in the oven and then pile them on the filling in the pot (YUM) or make the biscuits to serve on the side or reduce calories and fat by skipping the biscuits completely. The pot pie filling is tasty enough to be eaten on it’s own!
Tips and Tricks on how to make the perfect Slow Cooker Chicken Pot Pie Recipe:
- Start with quality meat – use organic chicken breasts if possible
- When it comes to using spices, keep the shelf fresh by storing spices in a cool, dark place, away from direct heat or sunlight. In tightly closed containers whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years.
- For extra heat, increase the Cayenne from 1/8 teaspoon to 1/4 teaspoon or to your taste.
- This dish can also be made in your Instant Pot using the Slow Cooker function. Add the chicken, vegetables and cooked sauce to the Instant Pot. Cover and cook on Normal for 4 hours. Make sure the steam release handle is turned to Venting.
Chicken Pot Pies are so cozy and warm, with moist chicken and golden crust. This recipe is great for cooler weather, but so tasty you will want to make all year long! Here is the handy printable recipe. Enjoy!
Slow Cooker Chicken Pot Pie
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- 1-1/2 pounds chicken breasts, boneless, skinless
- 5 medium red potatoes, quartered
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 1 cup frozen sweet corn
- 4 TBSP unsalted butter
- 2 tsp minced garlic
- 1/2 cup flour
- 2 cups chicken stock
- 2 large bay leaves
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/8 tsp marjoram
- 1/8 tsp paprika
- 1/8 tsp cayenne, optional
- salt and pepper
- 16.3 ounce refrigerated biscuits, 8 large biscuits
- Lightly coat the inside of slow cooker with cooking spray.Place chicken breasts in bottom of slow cooker. Add potatoes, carrots, celery, onion and corn on top of the chicken.
- In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook until garlic is fragrant, 1 to 2 minutes. Add flour to the butter mixture and cook for 1 minute. Add the chicken stock, basil,oregano, thyme, marjoram,paprika and cayenne and bring mixture to a boil. Lower heat and cook until the sauce thickens, about 3 to 5 minutes.
- Pour the sauce over the chicken and vegetables in the slow cooker. Stir to coat. Lay bay leaves on top. Place lid on the slow cooker. Cook for 2 hours on high and 4 hours on low setting.
- The chicken is done when a meat thermometer reads 165°F at the thickest part of the chicken. The potatoes should also be fork tender. Discard bay leaves.
- Remove the chicken breasts, using two forks shred into bite size pieces and return to the slow cooker. Season with salt and pepper to taste.
- Preheat the oven to 375°F.
- Divide the cooked chicken mixture evenly between 8 ramekins (8-10 ounce size).
- Open the biscuit tube and separate 8 biscuits. Using your hands or rolling pin, flatten biscuit dough to form a round the same size as the top of the ramekins. Place a biscuit dough round on top of each ramekin and using a knife cut a few slits in the dough.
- Place the ramekins on a sheet pan and bake for 9-12 minutes, until the dough is golden brown. Remove from the oven and allow to cool slightly before serving.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
Post updated January 2018