0 from 12 votes
Slow Cooker Chicken Pot Pie
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!
Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 16 people
Calories: 141 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 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
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!
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.