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Slow Cooker Chicken Pot Pie Recipe

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Indulge in the ultimate comfort food with this Slow Cooker Chicken Pot Pie recipe! Bursting with tender chicken, an array of vegetables, all in a luscious creamy sauce, it’s the epitome of home-cooked goodness. Here’s why you’ll be smitten with this crock pot creation:

Why This Slow Cooker Chicken Pot Pie

Tapping into the essence of beloved pot pies like Turkey Pot Pie and Chicken and Biscuits, this rendition hits all the right notes for an unforgettable dining experience. Here’s what makes it stand out:

Effortless Elegance: With a clever blend of fresh and frozen veggies, this recipe minimizes prep time while maximizing flavor. Sautéing the fresh vegetables adds a layer of complexity that’s worth every extra moment.

Time-Savvy Strategy: Say goodbye to the fuss of making a roux! Instead, a simple mixture of cornstarch, butter, and milk is employed to achieve that coveted thick, creamy consistency right in your trusty slow cooker.

Health-Conscious Choices: Bid adieu to heavy creams and canned soups! This recipe opts for a lighter touch, using just enough butter and milk to lend richness without excess fat and calories.

Key Ingredients:

Let’s delve into the heart of this sumptuous dish:

Chicken Breasts: Tender, succulent chicken breasts serve as the perfect canvas for the medley of flavors in this pot pie. High in protein and low in calories, they’re the ideal choice for a wholesome meal.

Onion + Celery: The classic mirepoix duo lays the foundation for a deeply flavorful pot pie filling.

Seasonings: A blend of classic poultry herbs, including thyme and sage, adds depth and warmth to every bite.

Butter + Milk + Cornstarch: The trio comes together to create a velvety sauce that envelops the chicken and vegetables in creamy goodness.

Frozen Veggies: Convenient and colorful, frozen vegetables bring a burst of freshness to the dish.

Mushrooms: Optional but highly recommended for their earthy flavor and meaty texture.

Biscuits: The crowning glory, biscuits offer a satisfyingly flaky finish to this slow cooker masterpiece.

How to Make Slow Cooker Chicken Pot Pie Perfection

Follow these simple steps to savory satisfaction:

Begin by nestling the chicken breasts in the slow cooker.

Sauté the fresh vegetables with the aromatic herbs, then transfer the mixture to the slow cooker.

Pour in the broth, cover, and let the magic unfold as the chicken cooks to tender perfection.

Once the chicken is done, chop or shred it before returning it to the slow cooker.

Heat the milk and butter until melted, then whisk in the cornstarch to create a luxuriously thick sauce.

Pour the sauce into the slow cooker, then add the frozen vegetables and let everything meld together in creamy harmony.

While the pot pie simmers to perfection, prepare your preferred biscuit topping.

Serve hot, garnished with fresh herbs if desired, and relish every comforting bite.

Elevate Your Pot Pie Experience

While biscuits are a classic choice, feel free to get creative with your toppings:

Egg Noodles: Swap biscuits for egg noodles for a hearty twist.

Pie Crust or Puff Pastry: Opt for the golden flakiness of pie crust or puff pastry for an indulgent finish.

Bisquick Biscuits: Keep it simple with Bisquick biscuits for a fuss-free option.

Storage and Serving Suggestions

Here’s how to keep the goodness going:

Storage: Store leftover pot pie filling in the refrigerator for up to four days, keeping the biscuits at room temperature.

Reheating: Gently reheat the filling in the oven, topping with fresh biscuits for a revitalized meal.

Freezing: Freeze leftover pot pie filling for up to three months for future feasting.

Perfect Pairings for Slow Cooker Chicken Pot Pie

While this pot pie shines on its own, consider these accompaniments to complete your meal:

Salad: Lighten up your plate with a crisp, refreshing salad.

Vegetables: Amp up the veggie quotient with roasted zucchini or broccoli.

Bread: A warm loaf of bread is always a welcome addition to any meal.

Tools for success:

Slow Cooker: An essential tool for achieving tender, flavorful results.

Dutch Oven: Perfect for sautéing veggies and a multitude of other kitchen tasks.

Instant Read Thermometer: Ensure your chicken is cooked to perfection every time.

Get ready to savor the warmth and comfort of Slow Cooker Chicken Pot Pie, a timeless favorite made effortlessly delightful!

Slow Cooker Chicken Pot Pie Recipe

0.0 from 0 votes
Recipe by admin Course: Main
Servings

6

servings
Prep time

15

minutes
Cooking time

4

hours 

30

minutes
Calories

255

kcal
Total time

4

hours 

45

minutes

Simple Slow Cooker Chicken Pot Pie Recipe

Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts

  • 1 tablespoon extra virgin olive oil

  • 1 small yellow onion, chopped

  • 10 ounces sliced cremini mushrooms (optional)

  • 3 stalks celery, chopped

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dry rubbed sage

  • 1/2 cup low-sodium chicken broth

  • 2/3 cup milk (any kind you like; skim works well)

  • 2 tablespoons melted unsalted butter

  • 1/4 cup cornstarch

  • 1 12-ounce bag frozen mixed vegetables

  • For the Toppers:
  • 6 Easy Drop Biscuits or refrigerated homestyle biscuits

  • Chopped fresh parsley or thyme (optional)

Directions

  • Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
  • In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, mushrooms (if using), celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
  • Add the broth. Cover and cook until the chicken is cooked through and reaches 165°F on an instant-read thermometer, about 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low (adjust time based on your slow cooker’s performance).
  • Remove the chicken from the slow cooker, chop or shred it, and set aside.
  • In a large microwave-safe liquid measuring cup or mixing bowl, combine the milk and butter. Heat in the microwave until the butter melts (or heat on the stove in a medium saucepan). Whisk in the cornstarch, then pour the mixture into the slow cooker.
  • Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook for an additional 10 minutes to warm through. Taste and adjust seasoning as desired.
  • While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the package instructions.
  • To serve, spoon the filling into serving bowls. Top each serving with a hot biscuit and chopped parsley or thyme if desired. Enjoy the hearty goodness!

Nutrition Facts
(per serving, without biscuit)

  • Calories: 255kcal
  • Carbohydrates: 19g
  • Protein: 25g
  • Fat: 9g
  • Cholesterol: 71mg
  • Potassium: 829mg
  • Fiber: 3g
  • Sugar: 3g
  • Calcium: 73mg
  • Iron: 1mg

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