Slow Cooker Chicken Pot Pie (Print)
Creamy chicken, fresh veggies, and warm biscuits combine for hearty comfort in every bowl.
# Ingredients:
→ Main Ingredients
01 -
680 g boneless, skinless chicken breasts
02 -
1 litre chicken broth
03 -
3 medium potatoes, diced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
120 g frozen peas
07 -
120 g frozen corn
08 -
1 medium onion, diced
09 -
2 cloves garlic, minced
→ Seasonings
10 -
1 teaspoon dried thyme
11 -
1 teaspoon dried rosemary
12 -
0.5 teaspoon black pepper
13 -
1 teaspoon salt
→ To Finish
14 -
2 tablespoons all-purpose flour
15 -
120 ml heavy cream
16 -
1 package refrigerated biscuit dough
# Steps:
01 -
Place chicken breasts in the slow cooker. Add chicken broth, diced potatoes, carrots, celery, peas, corn, onion, garlic, thyme, rosemary, salt, and black pepper.
02 -
Cover and cook on low for 6–8 hours until chicken is fully cooked and vegetables are tender.
03 -
Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
04 -
Combine flour and heavy cream in a small bowl until smooth. Stir mixture into the slow cooker and cook on low for an additional 20–30 minutes to thicken.
05 -
Preheat oven as per biscuit package instructions. Bake biscuits according to package directions.
06 -
Spoon the mixture into bowls and top each serving with a warm biscuit. Let stand for 5 minutes before serving.
# Additional Notes:
01 -
For increased richness, substitute chicken thighs. Additional herbs such as sage or parsley enhance depth of flavor. Resting the dish before serving allows it to thicken. Biscuit dough may be replaced with homemade pie crust if desired. Pair with a green salad for a balanced meal.