Description
This comforting slow cooker chicken pot pie is the ultimate one-pot meal for busy families. It combines tender chicken, hearty root vegetables, and a savory, creamy sauce into a dish that provides pure nostalgia. Perfect for cold evenings, this recipe removes the stress of traditional crust-based pies, offering a simplified method that lets you focus on quality time with your loved ones. It is wholesome, filling, and leaves you with minimal cleanup, making it a reliable staple for your weeknight dinner rotation.
Ingredients
1 lb boneless skinless chicken breasts or thighs
1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup frozen peas
3 cloves garlic, minced
1 large russet potato, peeled and chopped
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
2 tbsp butter
2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp dried thyme
1 tsp dried parsley
6-8 store-bought or homemade biscuits
Instructions
In a skillet over medium heat, melt the butter and sauté the carrots, celery, and onion until slightly softened.
Transfer the sautéed vegetables into the slow cooker.
Add the chicken, potato, garlic, and dried seasonings to the slow cooker.
Whisk the flour into the chicken broth until smooth, then pour over the mixture in the slow cooker.
Cover and cook on high for 4 hours or low for 7-8 hours.
Stir in the heavy cream and frozen peas during the last 20 minutes of cooking.
Serve the hot, creamy chicken mixture in bowls topped with warm biscuits.
Notes
Store leftovers in an airtight container for up to 3 days. Reheats beautifully for school lunchboxes. You can substitute the heavy cream with half-and-half for a slightly lighter version.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American