Slow Cooker Chicken Pot Pie is a comforting and hearty dish that warms you from the inside out. This recipe combines tender chicken, fresh vegetables, and a creamy sauce, all topped with fluffy biscuits. Using a slow cooker makes it easy to prepare, letting you set it and forget it while it cooks to perfection.
Why Make This Recipe
This recipe is a perfect choice for busy weeknights. You can throw all the ingredients into the slow cooker in the morning and come home to a delicious meal that feels like a warm hug. It’s also customizable, allowing you to add your favorite veggies or adjust the seasoning to suit your taste.
How to Make Slow Cooker Chicken Pot Pie
Making Slow Cooker Chicken Pot Pie is simple. Just follow these easy steps to create a meal that everyone will love.
Ingredients
- 1 small diced onion
- 2 cups chopped carrots (peeled)
- 2 cups chopped celery
- 2 cups quartered baby red potatoes
- 1 teaspoon minced garlic
- 1 ¼ cups low-sodium chicken stock
- 1 teaspoon coarse kosher salt
- 1 ¼ teaspoons dried thyme
- 1 bay leaf
- 1 ¼ pounds boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ⅓ cup all-purpose flour
- 1 (2.04-ounce) tube southern-style biscuits (8 count)
- 1 cup frozen peas
Directions
In a slow cooker, combine the diced onion, chopped carrots, chopped celery, quartered baby red potatoes, minced garlic, chicken stock, kosher salt, dried thyme, and bay leaf. Stir to mix well.
Season the chicken breasts with salt and pepper to taste. Nestle the chicken breasts into the vegetable mixture.
Cover and cook on LOW for 4 hours.
After 4 hours, remove the chicken and shred it using two forks. Place the shredded chicken back into the slow cooker.
In a microwave-safe bowl, combine the unsalted butter and heavy cream. Microwave in 30-second increments until the butter has melted and the cream is warm.
Slowly whisk in the all-purpose flour into the butter mixture, then pour it into the slow cooker. Stir to combine.
Cover and cook for an additional 45 minutes to 1 hour until the mixture has thickened and the vegetables are tender.
Cook the southern-style biscuits according to the package instructions.
Once the mixture has thickened, add the frozen peas and stir to combine. Cook for another 4-5 minutes. Adjust seasoning with salt and pepper if needed.
Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy!
How to Serve Slow Cooker Chicken Pot Pie
Serve Slow Cooker Chicken Pot Pie hot in bowls with a warm biscuit on top. This dish makes a perfect main course, and you can pair it with a simple salad for a complete meal.
How to Store Slow Cooker Chicken Pot Pie
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze the filling (without biscuits) for up to 3 months. Just reheat when ready to serve.
Tips to Make Slow Cooker Chicken Pot Pie
- Prep Ahead: Chop your vegetables the night before and store them in the fridge to save time in the morning.
- Add More Flavor: Consider adding a splash of white wine or some fresh herbs to enhance the flavor.
- Customize Vegetables: Feel free to use other vegetables like corn or green beans based on your preference.
Variation
You can make a vegetarian version by replacing the chicken with chickpeas and using vegetable stock instead of chicken stock.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts directly in the slow cooker. Just make sure to cook it for an extra hour.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour option or use cornstarch to thicken the sauce.
3. How can I make it spicier?
Add some crushed red pepper flakes or diced jalapeños to the mix for an extra kick.
Slow Cooker Chicken Pot Pie
Ingredients
Vegetable Base
- 1 small diced onion
- 2 cups chopped carrots (peeled)
- 2 cups chopped celery
- 2 cups quartered baby red potatoes
- 1 teaspoon minced garlic
- 1.25 cups low-sodium chicken stock
- 1 teaspoon coarse kosher salt
- 1.25 teaspoons dried thyme
Main Protein
- 1.25 pounds boneless skinless chicken breasts
- Salt and pepper to taste
Creamy Sauce
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 0.33 cup all-purpose flour
Toppings
- 1 (2.04-ounce) tube southern-style biscuits (8 count)
- 1 cup frozen peas
Instructions
Preparation
- In a slow cooker, combine the diced onion, chopped carrots, chopped celery, quartered baby red potatoes, minced garlic, chicken stock, kosher salt, dried thyme, and bay leaf. Stir to mix well.
- Season the chicken breasts with salt and pepper to taste. Nestle the chicken breasts into the vegetable mixture.
- Cover and cook on LOW for 4 hours.
Cooking
- After 4 hours, remove the chicken and shred it using two forks. Place the shredded chicken back into the slow cooker.
- In a microwave-safe bowl, combine the unsalted butter and heavy cream. Microwave in 30-second increments until the butter has melted and the cream is warm.
- Slowly whisk in the all-purpose flour into the butter mixture, then pour it into the slow cooker. Stir to combine.
- Cover and cook for an additional 45 minutes to 1 hour until the mixture has thickened and the vegetables are tender.
- Cook the southern-style biscuits according to the package instructions.
- Once the mixture has thickened, add the frozen peas and stir to combine. Cook for another 4-5 minutes. Adjust seasoning with salt and pepper if needed.
Serving
- Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy!
