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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.

Source: EatingWell.com, September 2018


Recipe Summary

30 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.

  • Meanwhile, bake biscuits according to package directions.

  • 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

1 cup chicken-vegetable mixture & 1/2 biscuit
480 calories; protein 30g; carbohydrates 44.1g; dietary fiber 3.1g; sugars 9.3g; fat 19.4g; saturated fat 5.7g; cholesterol 75.5mg; vitamin a iu 4578.4IU; vitamin c 9.4mg; folate 57.3mcg; calcium 39.8mg; iron 4mg; magnesium 37.9mg; potassium 475.7mg; sodium 880.9mg; thiamin 0.3mg.

3 lean protein, 2 1/2 fat, 2 1/2 starch, 1 vegetable