Slow-Cooker Chicken Pot Pie


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.

Prep Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
8 servings


  • 6 tablespoons plus 1/3 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

  • 2 ½ cups low-sodium chicken broth

  • 3 medium carrots, cut into 1/2-inch pieces

  • 1 large onion, chopped

  • 1 (1 pound) package ready-to-bake biscuits

  • 2 cups frozen peas, thawed

  • ¼ teaspoon ground pepper


  1. Combine 6 tablespoons flour with poultry seasoning and 1/2 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 1/3 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 1/2 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 Facts (per serving)

480 Calories
19g Fat
44g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup chicken-vegetable mixture & 1/2 biscuit
Calories 480
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 30g 60%
Total Fat 19g 25%
Saturated Fat 6g 29%
Cholesterol 76mg 25%
Vitamin A 4578IU 92%
Vitamin C 9mg 10%
Folate 57mcg 14%
Sodium 881mg 38%
Calcium 40mg 3%
Iron 4mg 22%
Magnesium 38mg 9%
Potassium 476mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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