Description
This Slow Cooker Chicken Pot Pie is a comforting, hearty dish that combines tender shredded chicken, flavorful vegetables, and a creamy sauce, all slow-cooked to perfection. Topped with warm, flaky biscuits, it’s an easy, hands-off meal perfect for cozy dinners.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts
- 5 cups chicken broth
- 3 medium potatoes, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 onion, diced
- 2 cloves garlic, minced
Seasoning and Thickening
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
Biscuit Topping
- 1 package refrigerated biscuit dough
Instructions
- Prepare Ingredients: Place the chicken breasts in the slow cooker. Add the chicken broth, diced potatoes, carrots, celery, frozen peas, frozen corn, diced onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper to the slow cooker, ensuring all ingredients are evenly distributed.
- Slow Cook: Cover and cook on low heat for 6 to 8 hours, or until the chicken is fully cooked through and the vegetables have softened to tender perfection.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and shred them with two forks, then return the shredded chicken back into the slow cooker.
- Thicken the Filling: In a small bowl, whisk together the all-purpose flour and heavy cream until smooth. Stir this mixture into the slow cooker, and continue cooking on low for an additional 20 to 30 minutes, allowing the mixture to thicken into a creamy sauce.
- Bake Biscuits: While the filling is thickening, preheat your oven according to the instructions on the refrigerated biscuit package. Bake the biscuits as directed until golden brown and fluffy.
- Serve: Spoon the thickened chicken and vegetable mixture into bowls and top each serving with a warm, freshly baked biscuit for a delightful and satisfying meal.
Notes
- For extra flavor, consider adding a splash of white wine or a dash of Worcestershire sauce to the slow cooker.
- You can substitute frozen vegetables with fresh if preferred, adjust cooking time accordingly.
- If you prefer a thicker filling, increase the flour and heavy cream mixture slightly.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Baking the biscuits fresh ensures they remain flaky and warm for serving, but you may also use pre-baked biscuits for convenience.
