Slow-Cooker Chicken Pot Pie

Slow-Cooker Chicken Pot Pie

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From:, September 2018

We took all the flavors of classic pot pie and made it super-easy to pull together in the crock pot. Look for ready-to-bake biscuits with minimal ingredients to keep it healthy. Biscuits tend to be high in sodium, so we advise only half a biscuit per serving if you're watching your salt intake.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 6 tablespoons plus ⅓ cup all-purpose flour, divided
  • 1 tablespoon poultry seasoning
  • 1 teaspoon salt, divided
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces mushrooms, quartered
  • 2½ cups low-sodium chicken broth
  • 3 medium carrots, cut into ½-inch pieces
  • 1 large onion, chopped
  • 1 (1 pound) package ready-to-bake biscuits
  • 2 cups frozen peas, thawed
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Combine 6 tablespoons flour with poultry seasoning and ½ teaspoon salt in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 3 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with another 1 tablespoon oil and the remaining chicken. Arrange the chicken in an even layer in the slow cooker.
  3. Add the remaining 1 tablespoon oil to the skillet. Add mushrooms and cook, stirring often, for 2 minutes. Sprinkle the remaining ⅓ cup flour over the mushrooms and cook, stirring constantly, for 1 minute more. Add broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook, stirring, until hot and bubbling, about 2 minutes. Pour the mixture over the chicken in the slow cooker. Stir in carrots and onion.
  4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
  5. Meanwhile, bake biscuits according to package directions.
  6. When the chicken is ready, stir in peas. Cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining ½ teaspoon salt and pepper. Halve the biscuits and top each serving with half a biscuit. (Save the remaining biscuit halves for another use.)
  • To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Reheat and continue with recipe.

Nutrition information

  • Serving size: 1 cup chicken-vegetable mixture & ½ biscuit
  • Per serving: 480 calories; 19 g fat(6 g sat); 3 g fiber; 44 g carbohydrates; 30 g protein; 57 mcg folate; 76 mg cholesterol; 9 g sugars; 0 g added sugars; 4,578 IU vitamin A; 9 mg vitamin C; 40 mg calcium; 4 mg iron; 881 mg sodium; 476 mg potassium
  • Nutrition Bonus: Vitamin A (92% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 lean protein, 2½ fat, 2½ starch, 1 vegetable

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