Easy Creamy Crockpot Chicken Pot Pie
I made sure this slow cooker Chicken Pot Pie is thick, creamy, and just as good as the traditional version.
Servings 6 Servings
Ingredients
Homemade Cream of Chicken Soup
- 3 cups chicken broth divided
- 1 cup of flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Chicken Pot Pie
- 1 ½ pounds chicken breast about 2 large breasts
- 1 ¼ cup diced celery about 6 stalks
- 1 ¼ cup frozen carrots
- 1 ¼ cup frozen peas
- ½ cup yellow onion diced
- 2 bay leaves
- ¾ cup whole milk
- 1 16-ounce refrigerated buttermilk biscuits
Instructions
- Bring 2 cups of chicken broth to a simmer in a saucepan over medium heat-high heat.
- In a small bowl, whisk the remaining 1 cup of chicken broth, flour, thyme, salt, garlic powder, and pepper until smooth.
- Slowly whisk into the warm broth and cook until thickened.
- Pour the prepared Homemade Cream of Chicken Soup into the slow cooker.
- Add chicken, celery, carrots, peas, onion, and bay leaves. Stir to combine. The mixture may look thick, but the chicken and frozen vegetables will release liquid as they cook.
- Cover and cook on low for 5-6 hours until the chicken is fully cooked and tender.
- About 30 minutes before serving, bake biscuits according to package instructions.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Stir in milk. This will slightly cool the filling and help it thicken.
- If the filling is too thick add 1 tablespoon of milk at a time till you have the right consistency. If too thin, mix 1-2 tablespoons of flour with 2 tablespoons of milk, stir into the slow cooker, and cook on HIGH for 15 minutes to allow the flour to cook properly.
- Add more salt or pepper as needed.
- Ladle the chicken pot pie filling into bowls and top with a warm biscuit.
Notes
Cook on LOW – Cooking on high or longer than 6 hours can dry out the chicken.
Add milk at the end – This helps cool the filling and prevents curdling.
Nutrition
Serving: 1Serving | Calories: 455kcal | Carbohydrates: 52g | Protein: 34g | Fat: 12g | Saturated Fat: 6g | Fiber: 5g | Sugar: 10g
