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Crockpot Chicken Pot Pie

I am all about easy, comfort food in winter. If I can just throw it in the crockpot, I am a happy girl. When I get to combine easy and comfort food all in the same dish??? Well, that just sounds like heaven to me.

This crockpot meal is one that I have been making for a long time. Every time I’ve made it, I would add or tweak the recipe a bit, until I got to the recipe I have today. I love how creamy and rich this chicken pot pie is, plus it’s loaded with veggies, which makes it totally healthy, right?

To me, one of the best parts about a chicken pot pie is obviously the crust topping. However, I don’t like an actual pie crust on the chicken pot pie. If you’ve ever tried to scoop out an individual portion from a large chicken pot pie, you know that the crust to pie ratio is completely unbalanced. Someone gets all the crust and some poor soul gets left with none. That’s one of the reasons why I like using premade biscuits as a topper. There’s a ton of little bite-sized biscuits that all puff up in the slow cooker so they’re soft and full of chicken pot pie flavors.

One new addition that I added to this pot pie was making it in my Ninja Foodie. I used the slow cooker function for most of the cooking time like normal. But for the last 15 minutes or so, I turned it on the bake option at 350 degrees for about 15 minutes. It helps the top of the biscuits get all nice and browned and crispy which I love!

If you just have a slow cooker, don’t worry, this recipe still works! I’ve made it countless times in the slow cooker and love that way too! The biscuits take on more of a dumpling texture, but who doesn’t love a soft, spongey dumpling?!


4 frozen chicken thighs, boneless and skinless

2 tablespoons of butter

11-oz can of Cream of Chicken soup

1 yellow onion, chopped

1 bag of baby carrots, about 3-4 cups

1 cup of chicken broth

1 1/2 cups of frozen peas

1 cup of frozen corn

1 can of premade biscuits

1 teaspoon of salt

A few pinches of cracked black pepper

In the bowl of the crockpot, add the frozen chicken thighs, butter, Cream of Chicken soup, onion, baby carrots, and the chicken broth. I like to give it a rough stir to break up the soup some and make sure everything is pretty much covered in the liquid.

Cover and cook on high for 6 hours or low for 8 hours.

When there is an hour remaining, add in the frozen peas and corn. Cut up the biscuits into little bite-sized pieces and drop them on the top. Don’t mix them in. Then cover and cook for the last hour.

When it’s done, the biscuits will be puffed and fully cooked through. I like to give a generous scoopful into each bowl and top with a little sprinkle of parsley!

This dish is the ultimate comfort food! You get the warm and cozy vibes of a chicken pot pie with any of the trouble! You just toss it in and out comes the warmest, most delicious chicken pot pie you’ve ever had (although I might be biased on that).

-Holly Michelle

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