Description
A comforting and hearty Slow Cooker Chicken Pot Pie that combines tender chicken, fresh vegetables, and a creamy broth, all slow-cooked to perfection and topped with flaky baked biscuits for a classic homemade meal.
Ingredients
Scale
Chicken and Broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 5 cups chicken broth
Vegetables
- 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
Seasonings and Thickener
- 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
Topping
- 1 package refrigerated biscuit dough
Instructions
- Prepare Ingredients: Place the chicken breasts in the slow cooker. Add the chicken broth, potatoes, carrots, celery, peas, corn, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker, ensuring all ingredients are evenly distributed.
- Slow Cook: Cover the slow cooker and cook on low for about 6-8 hours or until the chicken is fully cooked through and the vegetables become tender, allowing the flavors to meld together nicely.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker for further mixing and warmth.
- Thicken the Filling: In a small bowl, combine the all-purpose flour with the heavy cream until smooth and free of lumps. Stir this mixture into the slow cooker and continue to cook on low for an additional 20-30 minutes to thicken the filling to a creamy consistency.
- Bake Biscuits: While the filling thickens, preheat your oven according to the refrigerated biscuit dough package instructions. Bake the biscuits as directed, achieving a golden, flaky exterior.
- Serve: Once the filling has thickened and the biscuits are warm out of the oven, ladle the chicken pot pie filling into bowls and top each serving with a freshly baked biscuit. Enjoy this comforting meal hot.
Notes
- For a richer flavor, you can add a splash of white wine to the broth before cooking.
- Feel free to substitute frozen mixed vegetables if you prefer.
- Make sure the potatoes are diced into small, evenly sized pieces to ensure even cooking.
- You can use cooked shredded chicken leftovers instead of raw chicken breasts to reduce cooking time.
- If you want a gluten-free version, replace all-purpose flour and biscuits with gluten-free alternatives.
