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Easy Slow Cooker Chicken Pot Pie

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Total Time: 7 hours
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Description

This easy slow cooker chicken pot pie combines tender chicken, hearty vegetables, and a creamy sauce, all topped with flaky biscuits for the ultimate comfort food. With minimal effort and maximum flavor, it’s perfect for busy weeknights or lazy weekends.

Ingredients

Units Scale

For the filling:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 cups chicken broth
  • 1 cup heavy cream (or milk for a lighter version)
  • 1/4 cup all-purpose flour
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

For the topping:

  • 1 package (8 biscuits) refrigerated biscuit dough (or homemade biscuits)

Instructions

  1. Prepare the slow cooker base:
    • Place the chicken breasts in the slow cooker. Add the onion, garlic, dried thyme, parsley, salt, and pepper. Pour the chicken broth over the top.
  2. Cook the chicken:
    • Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  3. Shred the chicken:
    • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  4. Make the creamy sauce:
    • In a small bowl, whisk together the heavy cream (or milk) and flour until smooth. Pour the mixture into the slow cooker and stir to combine.
  5. Add the vegetables:
    • Stir in the frozen mixed vegetables. Cover and cook on high for an additional 30 minutes, or until the sauce thickens and the vegetables are tender.
  6. Prepare the biscuit topping:
    • While the filling finishes cooking, bake the biscuits according to the package instructions (or prepare homemade biscuits).
  7. Assemble and serve:
    • Spoon the chicken and vegetable filling into bowls and top each with a warm biscuit. Serve immediately.

Notes

  • For a one-pot meal, transfer the filling to an oven-safe dish, top with unbaked biscuits, and bake at 200°C (400°F) for 10–12 minutes, or until the biscuits are golden.
  • You can use rotisserie chicken instead of raw chicken for an even quicker prep. Simply add it in the final hour of cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/easy-slow-cooker-chicken-pot-pie/