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Crock Pot Chicken Pot Pie

Crock pot chicken pot pie combines tender shredded chicken and vegetables in a thick, creamy gravy made in the slow cooker. Serve the filling over golden refrigerated buttermilk biscuits for an easy comfort-food dinner.
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Prep Time 15 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 lb chicken thighs boneless, skinless
  • 1 yellow onion medium, chopped
  • 2 ribs celery chopped
  • 2 cups low-sodium chicken broth divided
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp poultry seasoning
  • 0.5 tsp dried thyme
  • 0.5 cup heavy cream
  • 3 tbsp cornstarch
  • 1 bag (12 oz) frozen mixed vegetables
For the biscuits
  • 1 can (16.3 oz) refrigerated buttermilk biscuits 8 biscuits

Equipment

  • 1 6-quart slow cooker
  • 1 rimmed baking sheet

Method
 

Cook the filling
  1. Add the chicken thighs, onion, celery, 1 1/2 cups of the broth, salt, pepper, poultry seasoning, and thyme to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
  3. Transfer the chicken to a cutting board.
  4. Shred the chicken with two forks.
  5. Return the chicken to the slow cooker.
  6. Whisk the remaining 1/2 cup broth with the cream and cornstarch until smooth.
  7. Stir the mixture and frozen vegetables into the slow cooker.
  8. Cover and cook on HIGH for 30 to 45 minutes, until the vegetables are tender and the gravy is thick.
Bake the biscuits
  1. While the filling thickens, heat the oven to 350°F.
  2. Arrange the biscuits on an ungreased rimmed baking sheet.
  3. Bake for 13 to 16 minutes, until golden brown.
  4. Split the biscuits and serve the filling over them.

Notes

For the smoothest gravy, whisk the cornstarch thoroughly with the broth and cream before stirring it into the slow cooker. Refrigerate leftovers for 3 to 4 days; freeze the filling for up to 3 months, but biscuits are best baked fresh. For a dairy-free variation, use an unsweetened dairy-free cream alternative.