Slow Cooker Chicken Pot Pie
A comforting and hearty dish combining tender chicken, fresh vegetables, and creamy sauce, topped with fluffy biscuits, perfect for busy weeknights.
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!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze the filling (without biscuits) for up to 3 months. Tips: Prep ahead by chopping your vegetables the night before, add flavor with white wine or fresh herbs, and customize with your favorite vegetables.