Slow Cooker Chicken Pot Pie
A comforting and hearty dish made with tender chicken, fresh vegetables, and a creamy sauce, topped with biscuits or puff pastry, cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs can add more flavor.
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half Half-and-half is a lighter option.
- 1/3 cup all-purpose flour Adjust amount for thicker filling.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika Optional for added flavor.
- 1 tube refrigerated biscuits or puff pastry, cut into squares For the topping.
- 1 tablespoon butter, melted For brushing on top.
- 1 tablespoon fresh parsley, chopped For garnish, optional.
Instructions
Preparation
- Start by preparing the chicken and vegetables. Cut the boneless chicken into bite-sized chunks, then dice the onion, slice the carrots, and chop the celery.
- Place the chicken pieces in the slow cooker, ensuring an even layer. Add in the diced onion, sliced carrots, and celery on top.
- Toss in the frozen peas and minced garlic.
- Pour the chicken broth over the mixture, followed by the heavy cream (or half-and-half).
- Sprinkle in the all-purpose flour, dried thyme, salt, black pepper, and smoked paprika (if using). Stir everything together gently.
Cooking
- Cover the slow cooker and set it to cook for several hours until the chicken is tender and the vegetables are thoroughly cooked.
- Towards the end of the cooking time, prepare the biscuits or puff pastry by cutting them into squares.
- Once the cooking time is up, check the consistency of your pot pie filling. If it seems a bit too thin, cook uncovered for a short while.
- Gently place the squares of biscuits or puff pastry on top of the filling.
- Brush the biscuit or puff pastry squares with melted butter.
- Cover the slow cooker again and let it cook until the topping is puffed and golden, which should take about 30 minutes.
- Once done, remove the lid and garnish with fresh parsley before serving.
Notes
Make sure to cut the chicken and vegetables into uniform sizes. Leftovers can be refrigerated for up to three days and can be frozen before adding the topping.
Nutrition
Serving: 1g
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