Description
Hearty slow cooker chicken pot pie delivers comfort in a single dish, blending classic flavors with modern convenience. Home cooks can create this soul-warming meal with minimal effort and maximum satisfaction.
Ingredients
- 4 chicken breasts (or thighs), boneless, skinless
- 2 cups (480 ml) mixed vegetables, frozen (peas, carrots, corn, and green beans)
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream (or milk for a lighter version)
- 1 package (8 biscuits) refrigerated biscuit dough (or homemade biscuits)
- 1 medium onion, diced
- ¼ cup (30 g) all-purpose flour
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Preparation: Layer chicken breasts in the slow cooker with onions, garlic, thyme, parsley, salt, and pepper, creating a flavorful base for the pot pie.
- Liquid Infusion: Completely submerge the seasoned chicken with broth, ensuring optimal moisture and tenderness throughout the cooking process.
- Slow Cooking: Allow chicken to simmer on low for 6-7 hours or high for 3-4 hours until meat becomes effortlessly shreddable, developing deep, rich flavors.
- Meat Transformation: Carefully shred the cooked chicken using two forks, then reintegrate into the cooking liquid, maintaining the dish’s hearty texture.
- Sauce Creation: Whisk heavy cream and flour together, forming a smooth, velvety binding sauce without any lumpy inconsistencies.
- Mixture Integration: Incorporate the cream mixture into the slow cooker, stirring thoroughly to blend with the chicken and existing liquid, creating a cohesive filling.
- Vegetable Enhancement: Fold frozen mixed vegetables into the creamy mixture, ensuring even distribution and additional nutritional depth.
- Final Cooking: Continue cooking on high for 30 minutes, allowing the sauce to thicken and vegetables to reach perfect tenderness while intensifying the overall flavor profile.
- Biscuit Preparation: Craft or prepare biscuits according to preferred method, creating a golden, flaky topping for the pot pie.
- Serving: Generously ladle the creamy chicken and vegetable filling into serving bowls, crowning each portion with a warm biscuit, ready to be enjoyed immediately.
Notes
Optimize Chicken Texture: Use fresh, boneless chicken breasts at room temperature for even cooking and more tender meat results.
Prevent Sauce Lumps: Whisk cream and flour separately in a cold bowl before adding to slow cooker, ensuring smooth consistency without unwanted clumps.
Vegetable Variation: Swap frozen mixed vegetables with fresh seasonal options like carrots, peas, or diced bell peppers for enhanced nutritional profile and vibrant flavor.
Dietary Adaptations: Substitute heavy cream with coconut milk for dairy-free version, or use gluten-free flour blend to make recipe suitable for different dietary requirements.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg