Crockpot Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	17%	15%
liquid	146%	156%
dairy	48%	47%
salt	0%	1%
vegetables and beans	271%	123%
protein add	227%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

43 g	3 tablespoons unsalted butter
101 g	1 cup finely diced celery
160 g	1 cup finely diced yellow onion
128 g	1 cup finely diced carrots
8 g	1 tablespoon minced garlic
22 g	3 tablespoons flour
240 g	1 cup reduced-sodium chicken broth
225 g	1-1/2 cups finely diced gold potatoes (see note 1)
2 g	1 teaspoon dried thyme
2 g	1 teaspoon dried parsley
2 g	1 teaspoon dried crushed rosemary
4 g	1-1/2 teaspoons chicken bouillon powder (plus 1/2 tsp more as needed)
1 g	1/2 teaspoon pepper
454 g	1 pound boneless, skinless chicken thighs (see note 2)
145 g	1 cup frozen peas
77 g	1/2 cup frozen corn
119 g	1/2 cup heavy cream (plus more as needed)
113 g	1 packed cup freshly shredded sharp Cheddar cheese (see note 3)
227 g	1 package buttermilk biscuits

Method: 9 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This crockpot chicken pot pie was a total hit! Easy to prepare and has the same comfort food coziness of traditional pot pie, just way easier. Served it over a freshly baked biscuit for a simple, filling and scrumptious meal.” — a cook, 5.0★

“As Chelsea's employee I have tried this recipe and my family went CRAZY for it! We love how easily it comes together in the crockpot!” — a cook, 5.0★