Slow Cooker Chicken Pot Pie is the epitome of cozy, home-cooked goodness! Imagine tender chunks of chicken simmering in a rich, creamy sauce, surrounded by vibrant vegetables like carrots and peas, all enveloped in a flaky, golden crust. This dish is not just a meal; it’s a warm hug on a chilly day. With minimal prep, you can set it and forget it, letting your slow cooker work its magic. Perfect for family gatherings or a comforting weeknight dinner, this pot pie will have everyone asking for seconds!
Table of Contents
Table of Contents
Slow Cooker Chicken Pot Pie
Equipment
- 1 Slow Cooker Lightly greased with cooking spray or olive oil.
Ingredients
Protein
- 2 cups cooked, shredded chicken A lean protein that becomes tender and flavorful during cooking.
Vegetables
- 1 cup diced carrots Add sweetness and a pop of color to your pot pie.
- 1 cup frozen peas For a burst of color and sweetness, no need to thaw before adding.
- 1 cup diced potatoes Adds heartiness to the dish.
- 1/2 cup chopped onion Brings depth and aroma to the dish.
Broth and Cream
- 2 cups chicken broth The base for your sauce, use low-sodium for better control over saltiness.
- 1 teaspoon garlic powder Adds a savory kick that elevates the taste.
- 1 teaspoon dried thyme A fragrant herb that complements the chicken beautifully.
- to taste salt Essential for bringing out all the flavors in the dish.
- to taste black pepper For a touch of heat and flavor enhancement.
Crust
- 1 can refrigerated biscuit dough For the biscuit topping.
Instructions
Step 1: Gather Your Ingredients
- Collect all the ingredients listed above.
Step 2: Prepare the Slow Cooker
- Lightly grease your slow cooker with cooking spray or a little olive oil to prevent sticking.
Step 3: Add the Veggies and Chicken
- Layer the diced carrots, peas, potatoes, and onion in the slow cooker. Top with the shredded chicken.
Step 4: Pour in the Broth
- Carefully pour the chicken broth over the layered ingredients, ensuring everything is well covered.
Step 5: Season It Up
- Add garlic powder, dried thyme, salt, and pepper. Stir gently to combine all the flavors.
Step 6: Cook Low and Slow
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Let the magic happen!
Step 7: Add the Biscuit Topping
- About 30 minutes before serving, open the biscuit dough and cut each biscuit into quarters. Drop them on top of the filling in the slow cooker.
Step 8: Finish Cooking
- Cover and cook for an additional 30 minutes, until the biscuits are fluffy and golden brown.
Step 9: Serve and Enjoy!
- Once done, scoop out a hearty portion into bowls and dig in! Enjoy your cozy meal with family or friends.
Why You’ll Love This Slow Cooker Chicken Pot Pie
- It’s a one-pot wonder that saves you time on cleanup.
- Rich, creamy filling that warms your soul on chilly days.
- Customizable with your favorite veggies for a personal touch.
- Perfect for meal prep; enjoy leftovers all week long.
- Kid-friendly and a hit with the whole family!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Main Dish |
| Cuisine: | American |
| Prep Time: | 15 minutes |
| Cook Time: | 6 hours |
| Total Time: | 6 hours 15 minutes |
| Dietary: | Gluten-Free Option |
| Serves: | 6 |
| Best Served: | Warm with biscuits |
Ingredients for Slow Cooker Chicken Pot Pie
- Chicken Breast – a lean protein that becomes tender and flavorful during cooking.
- Carrots – add sweetness and a pop of color to your pot pie.
- Celery – provides a nice crunch and enhances the overall flavor.
- Onion – brings depth and aroma to the dish.
- Garlic – adds a savory kick that elevates the taste.
- Frozen Peas – for a burst of color and sweetness, no need to thaw before adding.
- Chicken Broth – the base for your sauce, use low-sodium for better control over saltiness.
- Heavy Cream – adds richness and creaminess to the filling.
- Thyme – a fragrant herb that complements the chicken beautifully.
- Black Pepper – for a touch of heat and flavor enhancement.
- Salt – essential for bringing out all the flavors in the dish.
- Puff Pastry – creates a flaky, golden crust on top of your pot pie.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Slow Cooker Chicken Pot Pie
Get ready to create a warm and hearty meal that will make your kitchen smell divine!
Step 1: Gather Your Ingredients
Collect 2 cups of cooked, shredded chicken, 1 cup of diced carrots, 1 cup of frozen peas, 1 cup of diced potatoes, 1/2 cup of chopped onion, 2 cups of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt and pepper to taste, and 1 can of refrigerated biscuit dough.
Step 2: Prepare the Slow Cooker
Lightly grease your slow cooker with cooking spray or a little olive oil to prevent sticking.
Step 3: Add the Veggies and Chicken
Layer the diced carrots, peas, potatoes, and onion in the slow cooker. Top with the shredded chicken.
Step 4: Pour in the Broth
Carefully pour the chicken broth over the layered ingredients, ensuring everything is well covered.
Step 5: Season It Up
Add garlic powder, dried thyme, salt, and pepper. Stir gently to combine all the flavors.
Step 6: Cook Low and Slow
Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Let the magic happen!
Step 7: Add the Biscuit Topping
About 30 minutes before serving, open the biscuit dough and cut each biscuit into quarters. Drop them on top of the filling in the slow cooker.
Step 8: Finish Cooking
Cover and cook for an additional 30 minutes, until the biscuits are fluffy and golden brown.
Step 9: Serve and Enjoy!
Once done, scoop out a hearty portion into bowls and dig in! Enjoy your cozy meal with family or friends.
Pro Tips for Making the Slow Cooker Chicken Pot Pie
•Use boneless, skinless chicken thighs for extra tenderness and flavor.
•Add a splash of lemon juice for brightness and to enhance the savory flavors.
•For a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the last hour of cooking.
•Feel free to toss in your favorite veggies like peas or green beans for added nutrition and color.
•Let the pot pie cool for a few minutes before serving; it helps the filling set up nicely.
How to Serve Slow Cooker Chicken Pot Pie
- Serve with a side of crusty bread for dipping.
- Pair with a fresh garden salad for a light contrast.
- Add a sprinkle of fresh herbs like parsley or thyme on top.
- Top with flaky biscuits for an extra layer of comfort.
- Enjoy with a side of steamed green beans or broccoli.
- For a fun twist, serve in individual ramekins for a personal touch.
- Drizzle with a bit of lemon juice for a zesty kick.
- Offer a dollop of sour cream or Greek yogurt on the side.
Make Ahead and Storage
Storing leftovers is easy and ensures you can enjoy your Slow Cooker Chicken Pot Pie later.
Storing Leftovers
• Allow the pot pie to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3 days.
• Label the container with the date for easy tracking.
Freezing
• Portion the pot pie into freezer-safe containers.
• Leave some space at the top for expansion.
• Seal tightly to prevent freezer burn.
• Freeze for up to 3 months for best quality.
Reheating
• Thaw in the refrigerator overnight before reheating.
• Reheat in the oven at 350°F (175°C) until heated through.
• For microwave reheating, use a microwave-safe dish and cover.
• Stir occasionally for even heating and best texture.
FAQs
Can I use frozen chicken for this recipe?
Absolutely! Frozen chicken works well in a slow cooker. Just ensure it’s fully cooked before serving, and you may need to adjust the cooking time slightly.
What can I substitute for cream of chicken soup?
You can use a homemade version by mixing chicken broth with a bit of flour and milk, or opt for a store-bought cream of mushroom soup for a different flavor.
How can I make this recipe healthier?
Consider using skinless chicken breasts, adding more vegetables like carrots and peas, and opting for whole grain biscuits or a lighter biscuit alternative on top.
Can I make this dish ahead of time?
Yes! You can prepare the ingredients the night before and store them in the fridge. Just add them to the slow cooker in the morning for a delicious dinner later!
Your Flavorful Feedback
There are no reviews yet. Be the first one to write one.