Description
Comfort meets convenience in this hearty slow cooker chicken pot pie that delivers classic American flavors with minimal effort. Creamy filling and tender chicken nestled beneath a golden pastry crust promise a satisfying meal you’ll savor to the last bite.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless) or thighs
- 2 cups (480 ml) frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream or milk (lighter version)
- ¼ cup (30 g) all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper (to taste)
- 1 package (8 biscuits) refrigerated biscuit dough or homemade biscuits
Instructions
- Preparation: Layer chicken breasts in slow cooker, surrounded by onions and garlic. Sprinkle thyme, parsley, salt, and pepper for robust flavor development.
- Cooking Process: Submerge chicken in broth, covering completely. Secure lid and slow cook on low temperature for 6 hours until meat becomes exceptionally tender and easily manipulated.
- Shredding Stage: Remove chicken from liquid and deconstruct using two forks into delicate, uniform pieces. Return shredded protein back to slow cooker’s warm environment.
- Sauce Creation: Whisk heavy cream and flour into silky, seamless mixture. Integrate thoroughly into slow cooker contents, ensuring even distribution and sauce thickening.
- Vegetable Integration: Incorporate frozen mixed vegetables into developing mixture. Elevate temperature to high and simmer for 30 minutes, allowing sauce to reach optimal consistency and vegetables to become perfectly tender.
- Biscuit Accompaniment: Prepare biscuits using preferred method – packaged or homemade. Bake until golden and fluffy, creating an ideal companion for the hearty filling.
- Serving: Transfer creamy chicken and vegetable mixture into individual serving vessels. Garnish with freshly baked biscuit, presenting a comforting, complete meal ready to delight.
Notes
- Prevent Dry Chicken: Cook chicken breasts on low heat and avoid overcooking to maintain moisture and tenderness, ensuring succulent meat throughout the dish.
- Smooth Sauce Technique: Whisk cream and flour thoroughly without lumps, gradually incorporating into the slow cooker to create a silky, consistent sauce without separation.
- Vegetable Texture Control: Add frozen vegetables near the end of cooking to preserve their vibrant color, crisp texture, and prevent overcooking or becoming mushy.
- Make-Ahead Friendly: Prepare the entire pot pie filling in advance and refrigerate, allowing flavors to intensify and making meal preparation more convenient for busy schedules.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg