Easy Slow Cooker Chicken Pot Pie
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.
- 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
Ingredients
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
- 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.
- 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.
- Shred the chicken:
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- 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.
- 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.
- Prepare the biscuit topping:
- While the filling finishes cooking, bake the biscuits according to the package instructions (or prepare homemade biscuits).
- 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://ukfinda.com/easy-slow-cooker-chicken-pot-pie/