When it comes to comfort food, nothing quite matches the warmth and satisfaction of a classic chicken pot pie. This Slow Cooker Chicken Pot Pie recipe combines tender chunks of chicken, vibrant vegetables, and a creamy filling, all nestled beneath a golden, flaky crust. With the convenience of a slow cooker, you can have this hearty meal simmering throughout the day, filling your home with inviting aromas, making it perfect for busy weeknights or cozy weekend dinners.
Why We Love This Slow Cooker Chicken Pot Pie Recipe
There’s something undeniably comforting about a steaming bowl of chicken pot pie. It’s the quintessential meal that embraces you on chilly evenings. Using a slow cooker simplifies the cooking process significantly. You can toss in your ingredients in the morning and return home to a delicious meal that’s ready to serve. The rich flavors meld beautifully, thanks to the slow simmering, creating a dish that tastes like it has been stewing for hours, even though you only spent a few minutes prepping. Plus, it is versatile — accommodating various dietary needs and ingredient substitutions as well. This chicken pot pie will surely become a favorite in your household.
Ingredients about Slow Cooker Chicken Pot Pie
To create this mouthwatering dish, gather the following ingredients:
- 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
- 1 cup heavy cream or half-and-half
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tube refrigerated biscuits or puff pastry, cut into squares
- 1 tablespoon butter, melted (for brushing)
- Optional: Fresh parsley, chopped, for garnish
This balanced selection of ingredients ensures not only flavor but also a hearty and satisfying meal that will please your taste buds.
How to Make Slow Cooker Chicken Pot Pie Directions
Making Slow Cooker Chicken Pot Pie is an easy process that anyone can master. Here’s how you can create this delightful meal:
Step 1: Prepare the Ingredients
Start by cutting your chicken into bite-sized pieces and dicing your onion, carrots, and celery. The garlic should be minced, and if using fresh peas instead of frozen, make sure they are shelled and rinsed. Gather all your other ingredients so that everything is within reach.
Step 2: Assemble the Slow Cooker
Place the chicken pieces at the bottom of your slow cooker. Layer the diced onion, sliced carrots, sliced celery, and frozen peas on top of the chicken. Sprinkle the minced garlic over the vegetables.
Step 3: Thicken the Sauce
In a separate bowl, whisk together the chicken broth, heavy cream (or half-and-half), all-purpose flour, dried thyme, salt, black pepper, and smoked paprika (if you’re using it). Mix until well combined, then pour this creamy mixture over the ingredients in the slow cooker, ensuring everything is evenly coated.
Step 4: Prepare the Topping
If you chose to use refrigerated biscuits or puff pastry, cut them into squares to fit over the top of the mixture in your slow cooker.
Step 5: Assemble and Serve
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. When it’s close to serving time, preheat your oven to 400°F (200°C) if you’re using the oven for the biscuits. Once ready, if you want a crispy topping, you can place the cooked contents into an oven-safe dish, top with the biscuits, brush with melted butter, and bake for about 10–15 minutes until golden brown. Serve hot, garnished with chopped parsley if desired.
How to Serve Slow Cooker Chicken Pot Pie
Serving Slow Cooker Chicken Pot Pie is as easy as it is enjoyable. You can serve it directly from the slow cooker, allowing everyone to scoop portions onto their plates. For a more elegant presentation, you might consider transferring the filling to a large serving bowl, arranging the biscuit topping attractively on top. Pair this dish with a side of fresh salad or crusty bread for a complete meal. It’s also delightful on its own, as the rich flavors and creamy sauce provide enough satisfaction to stand alone. Enjoy it with family and friends, making it a dish that evokes warmth and togetherness.
Expert Tips: Slow Cooker Chicken Pot Pie
To elevate your Slow Cooker Chicken Pot Pie experience, consider these expert tips:
- Select Quality Chicken: Use fresh, high-quality chicken for the best flavor. Chicken thighs often remain moist and tender throughout the cooking process compared to breasts.
- Sauté for More Flavor: For added depth, sauté the onions, garlic, and vegetables in a pan for a few minutes before adding them to the slow cooker. This brings out their sweetness and enhances the overall taste.
- Adjust Consistency: If you prefer a thicker sauce, you can add an extra tablespoon of flour mixed with some cold water towards the end of cooking. If it’s too thick, simply add a bit more broth or cream to reach your preferred consistency.
- Add Herbs and Spices: Customize the flavor by experimenting with different herbs or spices. Fresh herbs like rosemary or parsley can add a fresh kick.
- Keep the Crust Crisp: If using biscuits or puff pastry, you can achieve a crispy texture by baking them in the oven after slow cooking, as outlined in the serving instructions. This ensures a perfect contrast between the crunchy topping and creamy filling.
How to Store Slow Cooker Chicken Pot Pie
Leftovers from your Slow Cooker Chicken Pot Pie can be stored easily. Allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator, where it can last for up to three to four days. For longer storage, consider freezing portions in freezer-safe containers; this helps maintain freshness for up to three months. To reheat, thaw overnight in the refrigerator if frozen, then heat in the microwave or oven until hot throughout.
Variation of Slow Cooker Chicken Pot Pie
You can easily tailor the Slow Cooker Chicken Pot Pie to your flavors and preferences. Here are some delicious variations to consider:
- Vegetarian Option: Substitute the chicken with chickpeas or a mix of your favorite vegetables, such as mushrooms, bell peppers, and zucchini. Use vegetable broth instead of chicken broth for a plant-based version.
- Herb-Infused: Add fresh herbs like rosemary, thyme, or basil for a burst of flavor. Simply chop them and mix them into your filling before cooking.
- Cheesy Twist: Mix in your favorite cheese, such as cheddar or gouda, toward the end of the cooking process. This will create a creamy, cheesy filling that everyone will love.
- Add Potatoes: For a heartier dish, add cubed potatoes to the mix. They will soak up the flavors and help make the dish even more filling.
- Spicy Kick: Toss in some chopped jalapeños or sprinkle red pepper flakes into the filling if you’re looking to add some heat to your pot pie.
FAQ
What is Slow Cooker Chicken Pot Pie?
Slow Cooker Chicken Pot Pie is a hearty meal made with chicken, vegetables, and a creamy sauce, all cooked gradually in a slow cooker. It’s topped with biscuits or puff pastry for a delicious finish.
How long does it take to cook Slow Cooker Chicken Pot Pie?
You can cook Slow Cooker Chicken Pot Pie on low for 6 to 8 hours or on high for 3 to 4 hours, depending on your schedule and preferences.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken; however, make sure to adjust the cooking time. The dish may take longer to cook if the chicken is frozen.
Is it necessary to brown the chicken or vegetables beforehand?
It is not necessary, but browning the chicken and vegetables can enhance the flavors of your dish, adding a richer taste.
Can I add other vegetables?
Absolutely! Feel free to add or substitute other vegetables such as bell peppers, green beans, or corn based on your taste preference.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. You can break apart the chicken to ensure it is tender and fully cooked.
By incorporating these guidelines and variations, you can create a comforting and satisfying Slow Cooker Chicken Pot Pie that suits your preferences perfectly. Feel free to experiment and make it your own!
Slow Cooker Chicken Pot Pie
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 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
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tube refrigerated biscuits or puff pastry, cut into squares
- 1 tablespoon butter, melted (for brushing)
- 1 tablespoon fresh parsley, chopped, for garnish optional
Instructions
Preparation
- Cut the chicken into bite-sized pieces and dice the onion, carrots, and celery. Mince the garlic. Gather all other ingredients.
Assemble the Slow Cooker
- Place the chicken pieces at the bottom of your slow cooker. Layer the diced onion, sliced carrots, sliced celery, and frozen peas on top of the chicken. Sprinkle the minced garlic over the vegetables.
Thicken the Sauce
- In a separate bowl, whisk together the chicken broth, heavy cream, all-purpose flour, dried thyme, salt, black pepper, and smoked paprika. Pour this creamy mixture over the ingredients in the slow cooker.
Prepare the Topping
- Cut refrigerated biscuits or puff pastry into squares to fit over the top of the mixture in the slow cooker.
Cook
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. For a crispy topping, preheat the oven to 400°F (200°C) if using biscuits.
- Once ready, place the cooked contents into an oven-safe dish, top with the biscuits, brush with melted butter, and bake for about 10-15 minutes until golden brown. Serve hot, garnished with chopped parsley if desired.
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