Description
This Slow Cooker Chicken Pot Pie is creamy, comforting, and hands-off. The slow cooker does all the work, giving you tender chicken, rich flavor, and a hearty dinner with minimal effort.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 cup diced yellow onion
1 cup sliced carrots
1 cup frozen peas
1 cup diced celery
2 cloves garlic, minced
2 cups chicken broth
1/2 cup whole milk or heavy cream
1/4 cup all-purpose flour
1 tsp dried thyme
Salt and pepper to taste
1 package refrigerated biscuit dough or pie crust (for serving)
Instructions
1. Dice onion, carrots, and celery. Mince the garlic.
2. Place chicken in the slow cooker. Add onion, carrots, celery, peas, and garlic. Pour in chicken broth, thyme, salt, and pepper.
3. Cover and cook on LOW 6-7 hours or HIGH 3-4 hours.
4. Remove chicken, shred with two forks, and return to pot.
5. Whisk milk and flour until smooth. Stir into slow cooker. Cook on HIGH for 20-30 minutes until thickened.
6. Bake biscuits or pie crust according to package.
7. Serve filling in bowls topped with biscuits or crust.
Notes
Cool before storing. Refrigerate up to 4 days or freeze up to 3 months.
For gluten-free, use cornstarch slurry instead of flour.
Avoid adding dairy too early to prevent curdling.
Frozen veggies can be added in the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg