Slow Cooker Chicken Pot Pie
A cozy, heartwarming dish combining tender chicken, vibrant vegetables, and a creamy sauce, all topped with a flaky crust.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs yield more flavor and tenderness.
- 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 Adjust based on desired creaminess.
- 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 Cut for even cooking.
- 1 tablespoon butter, melted (for brushing) For a golden finish.
- to taste fresh parsley, chopped, for garnish Optional for serving.
Instructions
Preparation
- Gather all your fresh ingredients. Dice the onion, peel and slice the carrots, and chop the celery.
- Cut the chicken into bite-sized chunks.
Assembling the Slow Cooker
- Place the chicken chunks, diced onion, sliced carrots, sliced celery, frozen peas, and minced garlic into the slow cooker.
Thickening the Sauce
- In a separate bowl, combine the chicken broth, heavy cream, all-purpose flour, dried thyme, salt, black pepper, and smoked paprika. Whisk until smooth.
- Pour the mixture over the chicken and vegetables in the slow cooker.
Preparing the Topping
- Cut refrigerated biscuits or puff pastry into squares.
Cooking
- Cover the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- About 30 minutes before serving, place the biscuit or pastry squares on top and brush with melted butter.
Serving
- Serve the chicken pot pie hot, garnished with fresh parsley if desired.
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Notes
For variations, consider adding different vegetables, using alternative proteins, or adjusting the creaminess level. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.