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Crockpot Chicken Pot Pie

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.
Course Main Course
Cuisine American
Keyword Crockpot chicken pot pie
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Servings 6 servings
Calories
Author Eva Fry

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 degrees
    In 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 overmix
    Scoop 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.