Description

This comforting Crockpot Chicken Pot Pie with warm biscuits features tender chicken, hearty vegetables, and a rich, creamy gravy. Slow-cooked to perfection, it is a classic, satisfying meal that brings old-school Southern flavor to your table.

Ingredients

Scale

16 oz skinless, boneless chicken breasts
1/2 cup chopped onions
3–4 cups diced russet potatoes, peeled
10 oz frozen mixed vegetables
2–3 garlic cloves, minced
4 cups chicken broth
1/2 teaspoon ground thyme
Salt and pepper to taste
1 tablespoon chicken-flavored bouillon base
1 cup half and half or heavy whipping cream
2 tablespoons all-purpose flour
Baked biscuits or baked pie crust for serving

Instructions

Step: Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, chicken bouillon, salt, and pepper to the slow cooker.
Step: Cook on High for 3-4 hours or on low for 6-7 hours.
Step: Open the slow cooker, remove the chicken, shred it, and add it back to the pot.
Step: Combine the half and half or heavy whipping cream in a bowl with the flour, whisking to create a slurry.
Step: Stir the slurry into the slow cooker to combine.
Step: Slow cook for an additional 30 minutes on High or until the soup thickens.
Step: Serve warm topped with biscuits or baked pie crust.

Notes

You can substitute chicken thighs for breasts if preferred for extra flavor. Fresh vegetables can be used in place of frozen mixed vegetables. The dish can be stored in the refrigerator for 3-4 days in a tightly sealed container. Freezing is not recommended due to the dairy content.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: dinner, lunch
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 75 mg

Keywords: chicken pot pie, slow cooker recipe, crockpot dinner, comfort food, easy chicken dinner, creamy soup