Slow Cooker Chicken Pot Pie Recipe

Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a creamy, flavorful sauce, all topped with flaky biscuit pieces. This slow-cooked version is a convenient way to enjoy a classic dish with minimal effort while delivering maximum satisfaction.

Why You Will Love This Recipe:

• Effortless Cooking: The slow cooker takes care of most of the work, freeing up your time for other tasks.
• Comfort Food Delight: A warm, creamy, and hearty dish that’s perfect for cozy evenings.
• Customizable: Easily swap out vegetables or adjust seasonings to fit your taste preferences.
• Family-Friendly: A dish loved by kids and adults alike, making it ideal for family dinners.
• One-Pot Meal: Everything is cooked in one appliance, making cleanup a breeze.

Ingredients:

• Chicken:
  • 2 pounds of boneless, skinless chicken breasts or thighs
• Vegetables:
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1 small onion, finely chopped
• Sauce:
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• Topping:
  • 1 can refrigerated biscuit dough or homemade biscuit dough
• Optional Garnish:
  • Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare the Base:
   In a slow cooker, add the chicken breasts or thighs. Scatter the diced carrots, potatoes, peas, and chopped onion evenly around the chicken.
2. Mix the Sauce:
   In a mixing bowl, whisk together chicken broth, heavy cream, flour, garlic powder, thyme, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables in the slow cooker.
3. Cook the Chicken:
   Cover the slow cooker with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken:
   Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the creamy mixture.
5. Prepare the Biscuits:
   About 30 minutes before serving, preheat your oven and bake the biscuit dough according to the package instructions or your preferred recipe.
6. Final Touches:
   Taste the pot pie filling and adjust the seasoning if needed. Stir gently to combine all the flavors.
7. Serve and Enjoy:
   Ladle the chicken pot pie filling into bowls and top with a freshly baked biscuit. Garnish with chopped parsley for a pop of color.

Variations:

• Vegetarian Option: Swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.
• Gluten-Free: Replace the flour with cornstarch or a gluten-free thickener and use gluten-free biscuit dough.
• Add More Vegetables: Enhance the nutrition by adding green beans, celery, or mushrooms to the filling.
• Cheesy Delight: Stir in shredded cheddar cheese into the filling for an extra layer of richness.

FAQs:

• Can I use frozen chicken?
  Yes, but ensure it is thoroughly cooked before shredding. Adjust the cooking time if necessary.
• Can I make this dish ahead of time?
  Absolutely! You can prepare the filling in advance, refrigerate it, and reheat when ready to serve. Bake the biscuits fresh for the best results.
• What sides go well with this dish?
  While it’s a complete meal, a simple green salad or roasted vegetables pair nicely for a balanced dinner.
• Can I freeze leftovers?
  Yes, the filling freezes well. Store in an airtight container for up to three months. Reheat and serve with fresh biscuits.

How to Serve:

Serve Slow Cooker Chicken Pot Pie hot in bowls, topped with a flaky biscuit. Pair it with a fresh green salad or a side of roasted vegetables for a well-rounded meal. For a special touch, serve with a glass of white wine or apple cider to complement the creamy and savory flavors.

This Slow Cooker Chicken Pot Pie is a comforting classic made even easier with a slow cooker. Perfect for family dinners or cozy gatherings, it’s a recipe that everyone will request on repeat!

Slow Cooker Chicken Pot Pie Recipe

Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a creamy, flavorful sauce, all topped with flaky biscuit pieces. This slow-cooked version is a convenient way to enjoy a classic dish with minimal effort while delivering maximum satisfaction.

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Course Main Course

Cuisine American

Ingredients

  

• 1 lb 450g boneless, skinless chicken breasts or thighs
• 3/4 cup wild rice mix
• 1 medium onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper
• 1 cup heavy cream or half-and-half
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Instructions

 

• Place chicken breasts, wild rice, onion, carrots, celery, chicken broth, water, garlic powder, thyme, parsley, salt, and pepper into the crockpot. Stir to combine.
• Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
• Once cooked, remove the chicken, shred it with two forks, and return it to the crockpot.
• In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to make a roux.
• Gradually whisk in the heavy cream, stirring until the mixture thickens. Add this creamy mixture to the soup in the crockpot and stir well.
• Let the soup cook for another 15-20 minutes on high to blend the flavors and thicken further.
• Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or crackers!

Keyword Slow Cooker Chicken Pot Pie Recipe

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