How to thicken up crock pot chicken pot pie?

The easiest way to thicken the best crockpot chicken pot pie recipe is with a cornstarch or flour slurry just mix it with cold water and stir it in during the last 30 minutes of cooking. You can also use instant mashed potato flakes to boost thickness and flavor without changing the dish.

What to add to chicken pot pie to make it taste better?

Fresh herbs like thyme or parsley can elevate the flavor of the best crockpot chicken pot pie recipe, as can a splash of heavy cream, a sprinkle of shredded cheese, or sautéed mushrooms. A dash of poultry seasoning or a hint of garlic can add an extra layer of savory depth.

Should you prebake the bottom crust of a chicken pot pie?

For this best crockpot chicken pot pie recipe, there’s no bottom crust at all just buttery biscuits on top. If you’re baking a traditional pie, prebaking the bottom crust helps prevent sogginess, especially with wet fillings.

How do you thicken chicken pot pie filling?

Besides using a slurry, letting the mixture cook fully is key to the best crockpot chicken pot pie recipe. The filling thickens naturally as the ingredients break down and the starches are released. Adjust the texture toward the end of the cook time if needed.

Best Crockpot Chicken Pot Pie Recipe | 5-Star Comfort Classic Best Crockpot Chicken Pot Pie Recipe – Easy, Creamy & Family Approved

Description

This best crockpot chicken pot pie recipe is creamy, comforting, and packed with tender chicken and hearty vegetables topped with golden biscuits for the ultimate slow cooker comfort food.

Ingredients

3 boneless chicken breasts

1 can cream of chicken soup (10.5 oz)

1 cup milk

½ onion, chopped

4 potatoes, peeled and diced

16 oz bag frozen mixed vegetables

½ cup chopped celery

1 tsp garlic powder

½ tsp poultry seasoning

1 tsp salt

½ tsp black pepper

16 oz Grands biscuits (8 count)

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Instructions

1. Place chicken, soup, milk, potatoes, onion, celery, frozen vegetables, and seasonings into the crockpot. Stir gently.

2. Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is cooked through and tender.

3. Remove chicken, shred using two forks, and return to crockpot. Stir to combine.

4. If needed, thicken the mixture with a cornstarch slurry during the last 30 minutes.

5. Bake biscuits according to package directions until golden and puffed.

6. Serve pot pie filling hot, topped with one biscuit per bowl.

Notes

You can use rotisserie chicken or chicken thighs instead of breasts.

To freeze, omit potatoes or substitute with diced hash browns.

Use heavy cream for extra richness or homemade biscuits for a rustic touch.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl with biscuit
Calories: 459
Sugar: 5g
Sodium: 1170mg
Fat: 17g
Saturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 5g
Protein: 19g
Cholesterol: 34mg