why make this recipe
Slow Cooker Chicken Pot Pie is a comforting dish that warms you up and fills you up. It’s easy to make with simple ingredients, and you can prepare it in advance. The slow cooker does all the work for you, allowing the flavors to blend beautifully while you go about your day. Plus, it’s a great way to enjoy a classic favorite without spending all day in the kitchen.
how to make Slow Cooker Chicken Pot Pie
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
Directions:
Step 1: Prepare the Ingredients
Start by cutting the chicken into chunks and dicing the onion. Peel and slice the carrots and celery. Mince the garlic and set everything aside.
Step 2: Assemble the Slow Cooker
In a slow cooker, add the chicken, onion, carrots, celery, peas, and garlic. Pour in the chicken broth, heavy cream or half-and-half, and sprinkle in the flour, thyme, salt, pepper, and smoked paprika if using. Stir everything together until well mixed.
Step 3: Thicken the Sauce
Cover the slow cooker and cook on high for 4 hours or low for 6-8 hours. This allows the chicken to cook thoroughly and the sauce to thicken.
Step 4: Prepare the Topping
About 30 minutes before serving, if you are using biscuits or puff pastry, cut them into squares. Preheat your oven to the temperature recommended on the package if baking separately.
Step 5: Assemble and Serve
Once the cooking time is up, stir the mixture in the slow cooker. Place the dough squares on top of the chicken mixture. If you want a golden color, brush the tops with melted butter. Cover and let it cook for another 30 minutes. Garnish with chopped parsley before serving.
how to serve Slow Cooker Chicken Pot Pie
Serve the Chicken Pot Pie hot, directly from the slow cooker. You can dish it out into bowls and add a sprinkle of fresh parsley for a pop of color. This pot pie pairs nicely with a simple side salad or crusty bread.
how to store Slow Cooker Chicken Pot Pie
If you have leftovers, let them cool completely. Store the chicken pot pie in an airtight container in the fridge for up to 3 days. If you want to freeze it, ensure it’s in a freezer-safe container and it can be stored for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Slow Cooker Chicken Pot Pie
- Make sure to cut the vegetables and chicken into similar sizes for even cooking.
- If you prefer a thicker sauce, you can mix the flour with a bit of water to create a slurry before adding it to the slow cooker.
- Experiment with different herbs and spices to customize the flavor to your liking.
variation
You can add other vegetables like potatoes or green beans for extra nutrition. For a healthier option, you can use whole grain biscuits or a lighter puff pastry.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it may require a longer cooking time. Make sure it reaches an internal temperature of 165°F before serving.
Is it possible to make this pot pie without cream?
Yes, you can substitute the cream with additional chicken broth or use a non-dairy milk for a lighter version.
Can I make this recipe without a slow cooker?
Absolutely! You can make it on the stovetop in a large pot and simmer it until the chicken is cooked and the sauce has thickened. Just watch it carefully to avoid sticking.
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) Use if desired for additional flavor
- 1 tube refrigerated biscuits or puff pastry, cut into squares
- 1 tablespoon butter, melted (for brushing)
- Fresh parsley, chopped, for garnish Optional garnish
Instructions
Preparation
- Start by cutting the chicken into chunks and dicing the onion. Peel and slice the carrots and celery. Mince the garlic and set everything aside.
Assembly
- In a slow cooker, add the chicken, onion, carrots, celery, peas, and garlic.
- Pour in the chicken broth, heavy cream or half-and-half, and sprinkle in the flour, thyme, salt, pepper, and smoked paprika if using. Stir everything together until well mixed.
Cooking
- Cover the slow cooker and cook on high for 4 hours or low for 6-8 hours.
Final Preparation
- About 30 minutes before serving, if you are using biscuits or puff pastry, cut them into squares.
- Preheat your oven to the temperature recommended on the package if baking separately.
Assembly and Serving
- Once the cooking time is up, stir the mixture in the slow cooker.
- Place the dough squares on top of the chicken mixture. If you want a golden color, brush the tops with melted butter.
- Cover and let it cook for another 30 minutes. Garnish with chopped parsley before serving.