Savory chicken is slow-cooked in a creamy sauce with tender potatoes, carrots and topped with either a flaky puff pastry crust or a homemade drop biscuit in this crockpot Chicken Pot Pie recipe.
Chicken Pot Pie in a Crockpot
I know that the keto and low carb diets are trending, but my kids don’t like keto or low carb foods and they are all about comfort foods like chicken pot pies. I’ve been teaching my kids how to cook their favorite foods during this quarantine. They made a list of recipes they wanted to make and learn how to cook and we’ve been tackling the list every night.
Chicken pot pie was on all 3 kid’s lists, so we tackled it this morning. While it may seem daunting – there is very little hands-on cooking time involved when making slow cooker chicken pot pie.
You can chop the chicken, potatoes, onions, and celery in the morning, add to the crockpot and cook it low and slow all day. 30 minutes before serving, you’ll want to add the frozen veggies to the pot and make the biscuit or puff pastry topping, so that takes about 10 minutes of hands-on time, and 20 minutes of cooking time but all in all, it takes about 20 minutes total hands-on time to make this chicken pot pie recipe. The rest of the time is spent in the slow cooker or oven.
Of course, if you don’t want the topping, you can eat the chicken pot pie as a stew, but in my opinion, the topping is the best part.
While we eat mostly clean, non-processed foods, I’ve found that chicken pot pie is the one meal where a can of condensed cream of chicken soup makes all the difference. The other option is to make a roux with cream and flour and chicken broth and add it to the crockpot, but the canned soup is really tasty.
This recipe is super economical, especially when you make your own drop biscuits.
Ingredients in Chicken Pot Pie
- 3 chicken breast or thighs, chopped into 1-inch pieces
- 2 Russet potatoes, peeled and diced into 1-inch pieces
- 3 celery ribs
- 1 medium onion, chopped
- 2 cans condensed cream of chicken soup
- 1 cup chicken broth
- 1 16 oz bag of frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 bay leaf
Toppings:
- Puff Pastry Crust
- Canned refrigerated biscuits
- Homemade Drop Biscuit Ingredients
- flour
- baking powder
- salt
- butter
- buttermilk or milk
As a short cut, you can use frozen diced hash brown potatoes if you don’t want to peel and chop your own.
How to Make Chicken Pot Pie in Crock Pot
Combine diced chicken, onions, celery, and potatoes in the crockpot. Add condensed cream of chicken soup, thyme, oregano, salt and pepper and mix until combined. Cook on high for 4 hours or low for 7 hours.
Add frozen mixed vegetables about 20 minutes before serving. They are already cooked and just need to be heated through.
If baking with puff pastry, add the chicken pot pie mixture to the ramekins. Top with puff pastry topping and bake on a baking sheet for 15- 20 minutes until golden brown.
If topping with a biscuit – prepare the biscuits and serve alongside the chicken pot pie stew.
Chicken Pot Pie Toppings
I make chicken pot pie in the slow cooker at least once a month. Typically on a Sunday when I don’t have the crazy rush of the kid’s weeknight homework, sports and other activities.
I’ve used 2 toppings and my family loves both, but I will say they absolutely prefer the flaky puff pastry crust any day because it is so fun to eat. Luckily, the puff pastry topping is easy, so I don’t mind it at all.
Flaky Puff Pastry Topping
Once the chicken pot pie base (chicken, potatoes, onions, etc) is cooked and you’ve added the frozen vegetables, it’s time to heat the oven to bake the topping.
Heat the oven to 425 degrees. Pull out your puff pastry dough and let it come to room temperature. Roll it out and cut 4-6 squares the size of your ramekins that you will use to bake the pot pies. I have 3 inch round ramekins, so I cut the puff pastry into 3.5″ x 3.5″ or 4″ x 4″ squares, depending on how many ramekins I’m trying to fill. Typically I’ll make 6 with the smaller squares, but I will say my family loves when the puff pastry hangs generously over the sides of the ramekins, so you can use your judgment depending on how many you are making.
Gently lay the puff pastry squares over the ramekins, covering the tops. Place on a baking sheet and bake 15 – 20 minutes until golden brown and flaky.
Let the ramekins cool before serving to your children, or warn them not to touch.
Drop Biscuit Topping
Drop biscuits are so easy and economical to make. If I don’t have a puff pastry crust on hand, then I head to the pantry for flour, salt, and baking powder and the fridge for milk and butter.
I’ve found the easiest way to assemble the drop biscuits is in the food processor. Simply add the flour, baking powder, salt, and butter and pulse until you get a coarse meal. Add the milk or buttermilk and mix until combined. Use 2 tablespoons or 1/4 cup measuring cup to drop the biscuits onto a baking sheet. Bake for 18 to 20 minutes until golden brown.
Get my recipe for easy buttermilk drop biscuits here.
Of course, you can always buy canned refrigerated biscuits as a shortcut.
Crockpot Chicken Pot Pie
Equipment
- crockpot
Ingredients
- 3 chicken breast or thighs chopped into 1 inch pieces
- 2 Russet potatoes peeled and diced into 1-inch pieces
- 3 celery ribs
- 1 medium onion chopped
- 2 cans condensed cream of chicken soup
- 1 cup chicken broth
- 1 16 oz bag of frozen mixed vegetables peas, carrots, corn, green beans
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 bay leaf
- Toppings:
- 1 Puff Pastry Crust
- 1 Canned refrigerated biscuits
Homemade Drop Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter (1 stick, cubed into small pieces)
- 1 cup buttermilk or milk
Instructions
- Combine diced chicken, onions, celery and potatoes in the crockpot. Add condensed cream of chicken soup, thyme, oregano, salt and pepper and mix until combined. Cook on high for 4 hours or low for 7 hours.
- Add frozen mixed vegetables about 20 minutes before serving. They are already cooked and just need to be heated through.
- If topping with puff pastry, add the chicken pot pie mixture to the ramekins. Top with puff pastry cut into 4"x4" squares. Place on a baking sheet and bake for 15- 20 minutes until golden brown.
- If topping with a biscuit - prepare the biscuits and serve alongside the chicken pot pie stew.
Homemade Drop Biscuits
- Preheat the oven to 450 degreesIn a food processor, combine flour, baking powder, salt and butter. Pulse until the mixture resembles a coarse meal.Add the buttermilk and process until combined… about 15 pulses in the food processor. The mixture should be lumpy and thick. Do not overmixScoop the biscuits using tablespoon or 1/4 cup measuring spoon. I like to put 2 tablespoons of biscuit mix in each. Press down slightly on the biscuits in the pan so that they have smooth tops.Brush with buttermilk and bake in the heated oven for 18 to 22 minutes until the biscuits are golden brown on top.
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