Crockpot Chicken Pot Pie brings all the classic flavors with none of the hassle. Slow-cooked chicken, tender veggies, and a creamy sauce make it a must-try!
Dice the celery, onion, carrots, and potatoes. The smaller the dice, the better! Trim any large pieces of gristle or fat from the chicken thighs, no need to remove every last bit though!
Melt butter in a large nonstick skillet over medium-high heat. Add the celery, onion, carrots, and garlic. Sauté, stirring occasionally, until soft, about 5-7 minutes.
Sprinkle the flour evenly over the veggies and stir constantly for 1 minute. Pour in the chicken broth and stir until thickened. Scrape everything into the CrockPot.
Add diced potatoes, seasonings, and chicken. Stir to combine, then press everything into an even layer. Use tongs to arrange the chicken in a single layer, smooth side down, with veggies on top and around.
Cover and cook on high for 2½–3½ hours or low for 3–5 hours, or until the chicken easily shreds.
When the chicken is almost done, bake or air fry biscuits according to package directions.
Remove the lid and transfer the chicken to a cutting board. Dice into small pieces, discarding any fat.
Return the chicken to the crockpot along with peas, corn, and heavy cream. Stir gently. Add the cheese a handful at a time, stirring until melted. If needed, cover and let it sit for a few minutes to melt fully. Thin with additional cream if needed.
Adjust seasoning if needed, adding ½ teaspoon more bouillon if desired. Spoon the mixture onto plates and top with a biscuit. Enjoy!
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Notes
Note 1: Dice potatoes into ¼-inch cubes so they cook evenly. No need to peel gold potatoes—the skin is delicate and blends in!Note 2: Chicken thighs work best in this recipe—they’re juicy, easy to shred, and add extra flavor. Chicken breasts tend to dry out, so I don’t recommend them here.Note 3: If you want a classic pot pie, transfer filling to a pie dish (filled to preference), top with puff pastry or pie crust, and bake. Otherwise, serve with biscuits—homemade or store-bought, whatever you like best!Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally, or in the microwave. Store biscuits separately to keep them from getting soggy.