Chicken pot pie is a favorite in my house but who can be time consuming. Try this crock pot chicken pot pie to save time and serve with biscuits! I love fixing crock pot meals that are ready in the evening so I’m not spending so much time in the kitchen. I sure don’t make them very often though!

Crock Pot Chicken Pot Pie

Yields: 8 Servings | Prep Time: 20 Minutes | Cook: 6-8 Hours

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 pound potatoes, diced (use your favorite variety – pictured in ingredients photo is Yukon gold potatoes)
• 1 sweet onion, diced
• 1 cup carrots, peeled and diced
• 2 stalks celery, diced
• 2 bay leaves
• 1 cup corn
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Your favorite prepared or homemade biscuits

For the sauce:

• 2 cups chicken stock
• ½ cup all-purpose flour
• 3 tablespoons unsalted butter
• ½ teaspoon dried thyme
• ¼ teaspoon dried basil
• 1/8 teaspoon paprika
• 3 cloves garlic, minced
• Salt and pepper to taste

Directions:

To prepare sauce, melt butter in a large saucepan over medium heat. Add the garlic, stir and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 to 2 minutes.

Slowly whisk in chicken stock, thyme, basil, and paprika. Continue whisking until the sauce begins to thicken, approximately 5 minutes. Taste and add desired amount of salt and pepper.

Spray the inside of slow cooker with non-stick cooking spray.

Season chicken thighs with salt and pepper, and place in a single layer in the bottom of the prepared slow cooker. Add potatoes, onion, carrot and celery. Stir in chicken stock mixture and bay leaves. Cover with lid and continue cooking for 3-4 hours on high heat, or 6-8 hours on low heat.

In the last 30 minutes of cooking: remove the chicken thighs from the slow cooker and shred before returning to the crock pot. Add corn and peas to the crock pot, stirring once. Cover and cook for an additional 30 minutes. Also, this is the time to bake your biscuits as stated on the packaging (or use homemade if you prefer).

Remove the bay leaves. Serve in bowls with fresh parsley sprinkled on top.

Pour the chicken pot pie mixture over a freshly baked open-faced biscuit or serve the biscuits on the side to be used to scoop up the mixture.

What’s your favorite crock pot meal?