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Slow Cooker Chicken Pot Pie is chicken, vegetables and savory gravy, topped with a flaky crust.

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is a savory mix of chicken and vegetables smothered in homemade gravy and topped with a crisp flaky crust.
5 from 1 vote
Prep Time :30 minutes
Cook Time :2 hours
Total Time :2 hours 30 minutes
Servings :8
Calories :535
Course :Main Dish

Ingredients

  • 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

Instructions 

  • 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.

Chef Tips

*I love to serve the biscuits on the top but some people prefer them served on the side or just skipped. For this recipe I used refrigerated buttermilk biscuits.
** To reduce fat and calories, use unsalted 80 calorie per tablespoon margarine instead of butter.

Nutrition Facts

Nutrition Facts
Slow Cooker Chicken Pot Pie
Serving Size
 
1 serving
Amount per Serving
Calories
535
% Daily Value*
Fat
 
18.77
g
29
%
Saturated Fat
 
5.83
g
36
%
Cholesterol
 
71.86
mg
24
%
Sodium
 
772.94
mg
34
%
Potassium
 
1257.99
mg
36
%
Carbohydrates
 
64.76
g
22
%
Fiber
 
4.56
g
19
%
Sugar
 
7.08
g
8
%
Protein
 
27.63
g
55
%
Vitamin A
 
2881.35
IU
58
%
Vitamin C
 
16.31
mg
20
%
Calcium
 
64.9
mg
6
%
Iron
 
3.89
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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