Slow Cooker Chicken Pot Pie
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
5 hrs 40 mins
-
Total Time
6 hrs
-
Servings
8 servings
-
Course
Main Course
Slow Cooker Chicken Pot Pie
Description
Slow Cooker Chicken Pot Pie begins with seasoning boneless skinless chicken thighs, then layering them with diced potatoes, onion, carrots, celery, bay leaves, corn, and peas in the slow cooker. A sauce is made separately by cooking garlic in butter, whisking in flour to form a roux, then gradually adding chicken stock and herbs including thyme, basil, oregano, and a pinch of paprika. This thickened sauce is combined with the slow cooker ingredients.
The mixture cooks on low or high heat until the vegetables are tender and the chicken can be shredded. The chicken is taken out, shredded, and returned to the slow cooker allowing flavors to meld further. Meanwhile, refrigerated buttermilk biscuits are baked according to package directions to provide a golden, fluffy topping or side.
This preparation yields a warm, hearty dish blending savory herb notes with tender chicken and vegetables. The biscuits offer a contrast of soft bread with the filling's creamy texture. It is a practical method for a comforting pot pie without making pastry dough.
Ingredients
- 1 pound boneless skinless chicken thighs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound potato diced, red
- 1 onion diced
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 2 bay leaf
- 1 cup corn kernels frozen, canned or roasted
- 1 cup peas frozen
- 1 buttermilk biscuits 16-ounce tube, refrigerated
- 2 tablespoons parsley chopped fresh leaves
For the sauce
- 3 tablespoons butter unsalted
- 3 cloves garlic minced
- ½ cup all-purpose flour
- 2 cups chicken stock
- ½ teaspoon thyme dried
- ¼ teaspoon basil dried
- ¼ teaspoon oregano dried
- Pinch paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
- Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
- Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
- Prepare biscuits according to package instructions.
- Serve chicken immediately topped with biscuits, garnished with parsley, if desired.
User Reviews
Overall Rating
4.9
You'll Also Love
