Slow Cooker Chicken Pot Pie

Name: Slow Cooker Chicken Pot Pie
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 16 people
Ingredients: 1 small diced onion; 2 cups chopped carrots; 2 cups chopped celery; 2 cups quartered baby red potatoes; 1 teaspoon minced garlic; 1 ¼ cups low-sodium chicken stock; 1 teaspoon coarse kosher salt; 1 ¼ teaspoons dried thyme; 1 bay leaf; 1 ¼ pounds boneless skinless chicken breasts; salt and pepper to taste; 2 tablespoon unsalted butter; 1 cup heavy cream; ⅓ cup all-purpose flour; 1 (2.04-ounce) tube southern-style biscuits; 1 cup frozen peas

User Reviews

4.5

12 reviews

Excellent

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings
16 people
Calories
141 kcal
Course
Dinner
Cuisine
American

Slow Cooker Chicken Pot Pie

Tony Williamson

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Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It's packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

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Ingredients

Servings

1 small diced onion
2 cups chopped carrots peeled
2 cups chopped celery
2 cups quartered baby red potatoes
1 teaspoon minced garlic
1 ¼ cups low-sodium chicken stock
1 teaspoon coarse kosher salt
1 ¼ teaspoons dried thyme
1 bay leaf
1 ¼ pounds boneless skinless chicken breasts
salt and pepper to taste
2 tablespoon unsalted butter
1 cup heavy cream
⅓ cup all-purpose flour
1 (2.04-ounce) tube southern-style biscuits 8 count
1 cup frozen peas

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Instructions

Combine 1 small diced onion, 2 cups chopped carrots, 2 cups chopped celery, 2 cups quartered baby red potatoes, 1 teaspoon minced garlic, 1 ¼ cups low-sodium chicken stock , 1 teaspoon coarse kosher salt, 1 ¼ teaspoons dried thyme, and 1 bay leaf to the slow cooker. Stir to combine.
Season 1 ¼ pounds boneless skinless chicken breasts with salt and pepper to taste. Nestle the chicken breasts in the vegetable mixture.
Cook on LOW for 4 hours.
After 4 hours, remove the chicken and shred it using 2 forks. Place the shredded chicken back into the slow cooker.
Add 2 tablespoon unsalted butter and 1 cup heavy cream to a microwave-safe bowl. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in ⅓ cup all-purpose flour into the butter mixture and pour it into the slow cooker. Stir to combine.
Cover and cook for an additional 45 minutes to 1 hour until the mixture has thickened and the veggies are tender. Cook 1 (2.04-ounce) tube southern-style biscuits according to package instructions.
After the mixture has thickened, add 1 cup frozen peas. Stir to combine and cook for another 4-5 minutes. Season the mixture with additional salt and pepper if needed.
Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy warm!

Nutrition Information

Show Details

Calories 141kcal (7%) Carbohydrates 8g (3%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 43mg (14%) Sodium 220mg (9%) Potassium 321mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 3076IU (62%) Vitamin C 7mg (8%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16people

Amount Per Serving

Calories 141 kcal

% Daily Value*

Calories	141kcal	7%
Carbohydrates	8g	3%
Protein	10g	20%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	43mg	14%
Sodium	220mg	9%
Potassium	321mg	7%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	3076IU	62%
Vitamin C	7mg	8%
Calcium	30mg	3%
Iron	1mg	6%