The slow cooker does ALL of the work in this Slow Cooker Chicken Pot Pie, so it’s perfect for families on busy nights. If you’re looking for more slow cooker recipes, check out Slow Cooker Thai Peanut Chicken , this Slow Cooker Honey Lime Chicken Tacos , Slow Cooker Pumpkin Chili, and this Slow Cooker Swedish Meatballs.
Slow Cooker Chicken Pot Pie
How to Make Slow Cooker Chicken Pot Pie?
- Prepare vegetables and seasonings: Add chopped carrots, celery, red potatoes, onion, garlic, dried thyme, salt and chicken stock to the slow cooker.
- Cook the chicken breasts: Layer chicken breasts on top and let the mixture cook for four hours.
- Shred chicken: Using a fork or beaters shred your chicken in the crock pot.
- Whisk together: heavy cream, melted butter, and flour in a small bowl. Add the mixture along with the shredded chicken back to the slow cooker.
- Cook in the slow cooker: Cook another 45 minutes to an hour or until the filling has thickened.
- Bake the biscuits: While the chicken pot pie filling thickens, bake the biscuits in the oven.
- Serve: Spoon the filling into bowls and top with flaky biscuits.
Can I use chicken thighs in place of breasts in this recipe?
Can I use milk or half and half instead of cream?
Can I add different vegetables??
What sides can I make with Slow Cooker Chicken Pot Pie?
- Strawberry, Apple and Pear Salad with Apple Cider Poppy Seed Dressing
- Christmas Fruit Salad
- Bacon Pear Gorgonzola Salad
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Ingredients1x2x3x
- ▢ 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 tablespoon 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
Instructions
- Combine 1 small diced onion , 2 cups chopped carrots , 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 , and 1 bay leaf to the slow cooker. Stir to combine.
- Season 1 ¼ pounds boneless skinless chicken breasts with salt and pepper to taste . Nestle the chicken breasts in the vegetable mixture.
- Cook on LOW for 4 hours.
- After 4 hours, remove the chicken and shred it using 2 forks. Place the shredded chicken back into the slow cooker.
- Add 2 tablespoon unsalted butter and 1 cup heavy cream to a microwave-safe bowl. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in ⅓ cup all-purpose flour into the butter mixture and 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 veggies are tender. Cook 1 (2.04-ounce) tube southern-style biscuits according to package instructions.
- After the mixture has thickened, add 1 cup frozen peas . Stir to combine and cook for another 4-5 minutes. Season the mixture with additional salt and pepper if needed.
- Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Slow Cooker Chicken Pot Pie
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 tablespoon 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
Instructions
- Combine 1 small diced onion , 2 cups chopped carrots , 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 , and 1 bay leaf to the slow cooker. Stir to combine.
- Season 1 ¼ pounds boneless skinless chicken breasts with salt and pepper to taste . Nestle the chicken breasts in the vegetable mixture.
- Cook on LOW for 4 hours.
- After 4 hours, remove the chicken and shred it using 2 forks. Place the shredded chicken back into the slow cooker.
- Add 2 tablespoon unsalted butter and 1 cup heavy cream to a microwave-safe bowl. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in ⅓ cup all-purpose flour into the butter mixture and 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 veggies are tender. Cook 1 (2.04-ounce) tube southern-style biscuits according to package instructions.
- After the mixture has thickened, add 1 cup frozen peas . Stir to combine and cook for another 4-5 minutes. Season the mixture with additional salt and pepper if needed.
- Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy warm!
Nutrition
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Slow Cooker Chicken Pot Pie https://therecipecritic.com/slow-cooker-chicken-pot-pie/
