Slow Cooker Chicken Pot Pie is a comforting dish that brings warmth to any meal. This recipe combines tender chicken, fresh vegetables, and creamy sauce, all encased in a delicious topping. It’s the perfect meal to come home to after a long day, filling your kitchen with delicious aromas and bringing a sense of home with every bite.
Why We Love This Slow Cooker Chicken Pot Pie Recipe
There’s something inherently inviting about chicken pot pie. Perhaps it’s the nostalgic feel of a homemade meal or the rich flavors that create a balance of warmth and satisfaction. This slow cooker version simplifies the cooking process, making it accessible even for those with busy schedules. You get all the flavors of a traditional pot pie, with minimal effort. The slow cooking method ensures that the chicken stays juicy and the vegetables cook to perfection. Plus, the ability to top it with biscuit dough or pastry makes it adaptable to your taste. Whether you are looking for a cozy family dinner or a dish to impress your friends, this recipe stands out.
Ingredients about Slow Cooker Chicken Pot Pie
List of ingredients with measurements
- 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
How to Make Slow Cooker Chicken Pot Pie Directions
Making your Slow Cooker Chicken Pot Pie is a straightforward process that fills your home with irresistible scents while allowing you to focus on the important things in life.
- Prepare the Ingredients: Start by cutting your chicken into bite-sized pieces. Take a moment to dice the onion, slice the carrots, and celery, and mince the garlic. This preparation will make assembling the dish smoother.
- Assemble the Slow Cooker: Place the chicken at the bottom of your slow cooker. Layer the diced onion, sliced carrots, celery, and frozen peas on top of the chicken. Sprinkle the minced garlic across the vegetables for that added depth of flavor.
- Thicken the Sauce: In a separate bowl, whisk together the chicken broth, heavy cream (or half-and-half), all-purpose flour, thyme, salt, black pepper, and smoked paprika if you are using it. This mixture will create a rich and creamy sauce that ties everything together beautifully. Pour this liquid mixture over the layered chicken and vegetables in the slow cooker.
- Prepare the Topping: Cut your refrigerated biscuits or puff pastry into squares, according to your preference. These will be the delicious topping that completes the dish.
- Cook: Cover the slow cooker, and depending on your schedule, set it to cook on low for 6-8 hours or on high for 3-4 hours. If you want a crispy topping, preheat your oven to 400°F. Once the cooking time is complete, transfer the contents to an oven-safe dish. Add the biscuit or pastry topping, brush it with melted butter, and bake in the oven for about 10-15 minutes, or until the top is golden brown.
- Serve Hot: Once out of the oven, serve your Slow Cooker Chicken Pot Pie hot. If desired, garnish with freshly chopped parsley for a splash of color and added freshness.
How to Serve Slow Cooker Chicken Pot Pie
When serving your Slow Cooker Chicken Pot Pie, consider the sides that complement it perfectly. Pair your pie with a crisp, simple salad dressed in a light vinaigrette to balance the richness of the dish. You might also want to add some roasted vegetables or crusty bread on the side for a delightful experience. For presentation, serve the pot pie directly from the oven dish, allowing each guest to help themselves. This communal style not only adds a layer of warmth but makes for a relaxed atmosphere. Encourage anyone at the table to add more parsley for a refreshed flavor. Enjoying this warm meal in good company is what makes it so special!
Expert Tips: Slow Cooker Chicken Pot Pie
- Choosing the Right Chicken: While both chicken breasts and thighs work well, thighs give a richer flavor and remain tender, making a great choice for this dish.
- Sautéing Vegetables: For added depth, consider sautéing your vegetables before adding them to the slow cooker. This extra step can enhance their flavor.
- Adjusting Thickness: If you prefer a thicker sauce, let the pot pie cook a little longer with the lid off in the last hour, which allows evaporation and concentrates the flavors.
- Herb Variations: Feel free to experiment with different herbs. A sprinkle of rosemary or a dash of sage can impart a fresh and flavorful twist to the pot pie.
- Top with Cheese: For cheese lovers, sprinkle some grated cheese over the biscuit topping before baking for an extra layer of flavor.
- Add More Vegetables: To include additional nutrition, consider adding diced potatoes, corn, or green beans to the mix. Just ensure all vegetables are cut into similar sizes for even cooking.
How to Store Slow Cooker Chicken Pot Pie
Proper storage will help you enjoy your Slow Cooker Chicken Pot Pie even after the first serving. Allow any leftovers to cool completely before transferring them to an airtight container. Store the chicken pot pie in the refrigerator, where it will last for up to 3-4 days. If you have not yet baked the topping, it’s best to store the filling and topping separately to ensure the biscuits or pastry retains their texture. For longer storage, consider freezing the filling. Just be sure to use freezer-safe bags or containers to keep it fresh. When ready to eat, defrost in the refrigerator overnight and reheat thoroughly before serving.
Variation of Slow Cooker Chicken Pot Pie
There are numerous ways to put your spin on Slow Cooker Chicken Pot Pie, making it as versatile as it is delicious.
- Vegetarian Version: Swap the chicken for hearty vegetables like mushrooms, zucchini, or butternut squash. Use vegetable broth in place of chicken broth for a completely meat-free experience.
- Spicy Kick: If you enjoy spicy flavors, add diced jalapeños or sprinkle some cayenne pepper to the filling for a deliciously spicy twist.
- Different Toppings: Instead of traditional biscuit or pastry, experiment with different toppings such as cornbread batter or even Yorkshire pudding for an exciting variation.
- Global Flavors: Infuse Asian flavors by adding soy sauce, ginger, and sesame oil, transforming your pot pie into an Asian-inspired comfort dish.
- Slow Cooker Shepherd’s Pie: Use the same filling and top with mashed potatoes instead of biscuits for a hearty shepherd’s pie variation.
FAQ
What is Slow Cooker Chicken Pot Pie?
Slow Cooker Chicken Pot Pie is a comforting dish made with chicken, vegetables, and a creamy sauce, topped with biscuits or puff pastry, all cooked slowly for maximum flavor.
How long do you cook Slow Cooker Chicken Pot Pie?
You can cook it on low for 6-8 hours or on high for 3-4 hours, ensuring the chicken is tender and the flavors are well blended.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it’s cooked thoroughly before consuming. The slow cooker will allow it to cook enough.
What should I do if the sauce is too thin?
If your sauce turns out thinner than desired, you can remove the lid during the last hour of cooking to help it thicken.
Can I make a vegetarian version of Slow Cooker Chicken Pot Pie?
Absolutely! You can replace the chicken with hearty vegetables and use vegetable broth for a delicious vegetarian meal.
With this easy-to-follow guide, you’re all set to create a hearty and flavorful Slow Cooker Chicken Pot Pie that will leave your family asking for seconds! Enjoy your cooking adventure!
Slow Cooker Chicken Pot Pie
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs are recommended for richer flavor.
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced Adds depth of flavor.
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/3 cup all-purpose flour Helps thicken the sauce.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional) Adds a smoky flavor if desired.
- 1 tube refrigerated biscuits or puff pastry, cut into squares Use for topping.
- 1 tablespoon butter, melted (for brushing) For a golden topping.
- optional Fresh parsley, chopped, for garnish For added freshness.
Instructions
Preparation
- Cut the chicken into bite-sized pieces, and dice the onion, slice the carrots, celery, and mince the garlic.
Assemble the Slow Cooker
- Place the chicken at the bottom of the slow cooker. Layer the diced onion, sliced carrots, celery, and frozen peas on top of the chicken. Sprinkle the minced garlic across the vegetables.
Thicken the Sauce
- In a bowl, whisk together the chicken broth, heavy cream, all-purpose flour, thyme, salt, black pepper, and smoked paprika. Pour this mixture over the layered chicken and vegetables.
Prepare the Topping
- Cut the refrigerated biscuits or puff pastry into squares.
Cook
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. For a crispy topping, preheat your oven to 400°F, transfer the contents to an oven-safe dish, add the topping, brush with melted butter, and bake for 10-15 minutes.
Serve Hot
- Once out of the oven, serve hot and garnish with fresh parsley if desired.
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