Make the BEST, easy crockpot chicken pot pie with minimal effort & maximum flavor - a creamy, hearty, comforting, family-favorite meal-prep dinner for busy weeknights!
Peel and dice the potatoes (about ½-inch thick) and onion, slice the celery, and chop the garlic.
Place all the ingredients (except the biscuits) in the crockpot, with the veggies beneath and the chicken breasts on top in a single layer.
Add the lid and cook the chicken pot pie in the crock pot on LOW for 6-8 hours or HIGH for 3-4 hours.The cooking time varies based on the chicken size, type (breasts or thighs), and your crockpot. To check for doneness, the vegetables should be tender, and a thermometer inserted into the thickest part of the chicken should read 165ºF/74ºC to be safe to eat.
Remove the chicken from the crockpot and leave it to rest for at least 5 minutes for the juices to settle and redistribute before shredding it (using two forks or a hand mixer). Then, return it to the crock pot and stir. Taste the mixture and adjust the amount of salt & pepper now if needed.
Serve the crockpot chicken pot pie topped with fluffy biscuits (bake these just before the pot pie mixture finishes cooking), and enjoy!
Video
Notes
To thicken: The sauce doesn't need a "thickener" as the combination of naturally thick cream soups and the potato starches ensures it's thick enough. If it isn't as thick as you’d like, add a small amount of cornstarch slurry (2-3 Tbsp) to cook on HIGH for the last 30 minutes.
Check the blog post for serving suggestions and storage instructions!