Slow Cooker Chicken Pot Pie
A comforting dish featuring tender chicken, colorful vegetables, and a creamy sauce, topped with flaky biscuits or puff pastry. Perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs provide a juicier result.
- 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)
- 1 tube refrigerated biscuits or puff pastry, cut into squares
- 1 tablespoon butter, melted (for brushing)
Instructions
Preparation
- Gather all your vegetables and chicken, ensuring everything is chopped and ready.
- Place chicken, onion, carrots, celery, peas, and garlic into the slow cooker, and stir to combine.
- In a separate bowl, whisk together chicken broth, heavy cream, flour, thyme, salt, black pepper, and paprika. Pour this sauce over the chicken and vegetables in the slow cooker and stir.
- Cut biscuits or puff pastry into squares and set aside.
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 biscuit squares or puff pastry on top and brush with melted butter.
- Cover again and cook until the topping is golden and cooked through.
Serving
- Ladle portions into bowls, ensuring each serving has chicken, vegetables, and cream sauce.
- Garnish with fresh parsley if desired.
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Notes
Consider prepping vegetables and chicken the night before for busy weekdays. Customize veggies based on preference.