Slow Cooker Crockpot Chicken Pot Pie with Biscuits
This Slow Cooker Crockpot Chicken Pot Pie recipe will remind you of the classic filling inside a pot pie, but with less work. Simply dump your ingredients in the pot and go. Top it with flaky biscuits or pie crust.
Servings 8 cups
Calories 152kcal
Equipment
Ingredients
- 16 oz skinless, boneless chicken breasts
- 1/2 cup chopped onions
- 3-4 cups diced russet potatoes Peeled. This was 2 potatoes for me.
- 10 oz frozen mixed vegetables Fresh vegetables are fine.
- 2-3 garlic cloves Minced.
- 4 cups chicken broth
- 1/2 teaspoon ground thyme
- salt and pepper to taste
- 1 tablespoon Better Than Boullion Chicken Flavor Optional for Flavor.
- 1 cup half and half or heavy whipping cream Either will work fine.
- 2 tablespoons cup all-purpose flour
Optional Topping
- baked biscuits or baked pie crust
Instructions
- Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
- Cook on High for 3-4 hours or on low for 6-7 hours.
- Open the slow cooker, remove the chicken and shred it. Add the shredded chicken back to the pot.
- Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
- Stir to combine the ingredients. Slow cook for 30 minutes on High or until the soup thickens.
- Top with biscuits or baked pie crust.
Instant Pot Instructions
- Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, Better than Bouillon, salt, and pepper to taste to the slow cooker.
- Close the pot and seal. Place the Instant Pot on Manual > High Pressure Cooking for 3 minutes.
- Allow the steam to naturally release for 10 minutes instead of performing a quick release.
- Release the steam and open the pot. Remove the chicken and shred it. Add the shredded chicken back to the pot.
- Combine the half and half (or heavy whipping cream) in a bowl along with the flour. Stir and add the slurry to the pot of soup.
- Place the pot on the Saute function. Stir until the soup thickens.
Notes
If you want to make this recipe on the stove, I suggest chopping your chicken into cubes and searing them prior to heating up the soup or use fully cooked store-bought chicken. Simmer until warm and combined.
Any type of chicken will work for this recipe, including rotisserie chicken, but you won't need to slow cook it if you use fully cooked chicken. You will just need to warm up the soup.
Better than the Bouillon Chicken is used for flavor. You can also use chicken bouillon cubes or poultry seasoning. This provides a burst of additional flavor, you can omit it if you wish.
The Instant Pot is not my preferred method to use for this recipe. Potatoes pressure cook faster than chicken. So in order to cook them at the same time, you will need to cook the chicken for 3 minutes, 10 minutes is my preferred time for really juicy chicken. The chicken is fully cooked at 3 minutes, but you may find that it isn't super tender.
Nutrition
Serving: 1cup | Calories: 152kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g