Description
Comfort meets convenience in this hearty crock pot chicken pot pie recipe that brings classic American home cooking to your slow cooker. Creamy filling and flaky biscuit topping create a satisfying meal you’ll savor with family and friends.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts, cubed
Vegetables:
- 1 cup (150 grams) carrots, sliced
- 1 cup (150 grams) frozen peas
- 1 cup (150 grams) potatoes, diced
- 1/2 cup (75 grams) celery, chopped
- 1 small onion, chopped
Seasonings and Liquids:
- 3 cups (720 milliliters) chicken broth
- 1/2 cup (120 milliliters) heavy cream
- 1/4 cup (30 grams) all-purpose flour
- 2 tablespoons (30 grams) butter
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Topping:
- 1 can refrigerated biscuits
- Fresh parsley, chopped (for garnish)
Instructions
- Combine cubed chicken, carrots, peas, potatoes, celery, onion, chicken broth, garlic powder, thyme, salt, and pepper in the crock pot, ensuring all ingredients are evenly distributed.
- Allow the mixture to slow cook on low temperature for 6-7 hours or on high for 3-4 hours, until chicken becomes thoroughly tender and vegetables soften completely.
- Create a smooth cream mixture by whisking heavy cream and flour until no lumps remain, then gently incorporate into the crock pot contents.
- Add butter to the mixture and continue cooking on high heat for 30 minutes, stirring occasionally to help sauce thicken and develop rich consistency.
- While sauce develops, prepare biscuits according to package instructions, baking them in the oven until golden brown and perfectly crisp.
- Transfer the aromatic chicken pot pie filling into serving bowls, carefully placing a freshly baked biscuit atop each portion.
- Enhance the presentation by sprinkling finely chopped fresh parsley over the dish, creating a vibrant and appetizing final touch before serving immediately while still piping hot.
Notes
- Swap chicken for tofu or plant-based protein to create a vegetarian version that maintains the creamy, comforting texture.
- Use gluten-free flour and biscuits to make this recipe celiac-friendly without compromising the rich, hearty flavor.
- Dice vegetables uniformly to ensure even cooking and consistent tenderness throughout the pot pie filling.
- Reduce sodium by using low-sodium chicken broth and controlling added salt, perfect for those watching their salt intake.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 315 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg