Description
Slow Cooker Chicken Pot Pie is the ultimate comfort food made easy. Tender chicken, fresh vegetables, and a creamy, flavorful sauce come together in your slow cooker for a hearty meal topped with golden biscuits or puff pastry. This dish is perfect for busy weeknights or cozy weekends, offering all the nostalgic flavors of a classic with minimal effort.
Ingredients
For the Filling:
- 1 1/2 pounds boneless, skinless chicken (breasts or thighs), cut into chunks
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 cups chicken broth (divided)
- 1/3 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For the Topping:
- 1 tube refrigerated biscuits or 1 sheet puff pastry
- 1 tablespoon butter, melted
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Ingredients:
- Dice the chicken into bite-sized pieces and chop the onion, carrots, and celery.
- Mince the garlic. In a small bowl, whisk together 1/3 cup flour with 1/2 cup chicken broth until smooth.
- Assemble the Slow Cooker:
- Add the chicken, onion, carrots, celery, garlic, thyme, salt, black pepper, and smoked paprika (if using) to your slow cooker.
- Pour in the remaining 2 1/2 cups of chicken broth. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and vegetables are tender.
- Thicken the Sauce:
- About 30 minutes before serving, stir the flour slurry and heavy cream (or half-and-half) into the slow cooker.
- Mix well, cover, and let cook for an additional 20–30 minutes, or until the sauce thickens.
- Prepare the Topping:
- Preheat your oven to 375°F (190°C).
- Arrange biscuit dough or cut puff pastry squares on a baking sheet.
- Bake according to package instructions (typically 10–12 minutes) until golden brown.
- Brush the tops with melted butter for added flavor.
- Assemble and Serve:
- Ladle the chicken pot pie filling into bowls or plates.
- Top each serving with a freshly baked biscuit or puff pastry square.
- Garnish with chopped parsley for a fresh finish and serve warm.
Notes
- Choose the Right Chicken: Chicken thighs are more tender, but chicken breasts work just as well.
- Customize Vegetables: Add green beans, corn, or mushrooms for variety.
- Make It Gluten-Free: Use gluten-free flour and biscuits or crackers.
- Freeze the Filling: The filling freezes well; thaw overnight in the fridge before reheating.
- Reheating Tips: Add a splash of broth or milk when reheating to refresh the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes (slow cooker on low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American