Why You’ll Love This Recipe
- Easy to Prepare: The slow cooker simplifies the process, making it hands-off and stress-free.
- Crowd-Pleaser: Packed with creamy sauce, tender chicken, and buttery crust, this dish is a guaranteed hit.
- Comforting and Filling: A hearty, satisfying meal perfect for colder weather or when you’re craving something cozy.
- Customizable: Add your favorite vegetables, switch up the crust, or use dairy-free alternatives.
- Make-Ahead Friendly: Perfect for meal prepping or feeding a crowd without much last-minute fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Ingredients:
- Dice the chicken into bite-sized chunks.
- Chop the onion, carrots, and celery.
- Mince the garlic.
- In a small bowl, whisk the flour into 1/2 cup of the chicken broth until smooth. This slurry will help thicken the sauce later.
- Assemble the Slow Cooker:
- Add the chicken, onion, carrots, celery, garlic, dried thyme, salt, black pepper, and smoked paprika (if using) to the slow cooker.
- Pour in the remaining chicken broth and stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and the vegetables are tender.
- Thicken the Sauce:
- About 30 minutes before serving, stir in the flour slurry and heavy cream or half-and-half. Mix well to combine.
- Cover the slow cooker and let the mixture cook for an additional 20–30 minutes, or until the sauce has thickened.
- Prepare the Topping:
- Preheat your oven to 375°F (190°C).
- Arrange the biscuit dough or puff pastry pieces on a baking sheet.
- Bake according to the package instructions until golden brown and fluffy, typically 10–12 minutes.
- Brush the baked biscuits or puff pastry with melted butter for added flavor.
- Assemble and Serve:
- Ladle the chicken pot pie filling into bowls or onto plates.
- Top each serving with a freshly baked biscuit or puff pastry square.
- Garnish with fresh parsley for a pop of color and freshness.
- Serve warm and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low) or 3 hours (on high)
- Assembly Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Serving Size: 1 bowl
Variations
- Turkey Pot Pie: Use leftover turkey instead of chicken for a great post-holiday meal.
- Dairy-Free Option: Replace heavy cream with unsweetened almond milk or coconut milk for a dairy-free alternative. Use cornstarch instead of flour to thicken.
- Gluten-Free Version: Use gluten-free flour in the slurry and top with gluten-free biscuits or omit the topping altogether.
- Vegetarian Pot Pie: Replace the chicken with diced potatoes, tofu, or chickpeas, and use vegetable broth instead of chicken broth.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: The filling freezes beautifully. Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Add a splash of chicken broth or milk to loosen the filling when reheating to prevent it from drying out.
FAQs
1. Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well. Add it during the last 30 minutes of cooking with the cream.
2. Can I make this ahead of time?
Absolutely! Prepare the filling in the slow cooker, cool, and refrigerate. Reheat gently before serving.
3. What’s the best biscuit for this recipe?
Any refrigerated biscuit dough works, but homemade biscuits or puff pastry provide a more gourmet touch.
4. How do I prevent soggy biscuits?
Bake the biscuits separately and add them to the top of the filling just before serving.
5. Can I add cheese?
Yes, mix in 1/2 cup of shredded cheddar or Parmesan during the last 10 minutes of cooking for a cheesy twist.
6. What if I don’t have a slow cooker?
Cook the filling in a Dutch oven on the stovetop, simmering on low until the chicken is tender and the sauce is thickened.
Slow Cooker Chicken Pot Pie
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
Description
Slow Cooker Chicken Pot Pie is the ultimate comfort food, made effortlessly in a crockpot. This dish features tender chicken, hearty vegetables, and a creamy sauce, all topped with golden biscuits or flaky puff pastry. Perfect for a cozy family dinner, this easy recipe is customizable, freezer-friendly, and absolutely delicious!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 small onion, chopped
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 3 cups chicken broth
- ¼ cup all-purpose flour
- ½ cup heavy cream or half-and-half
- 1 can refrigerated biscuit dough or puff pastry
- 2 tbsp melted butter (for brushing biscuits)
- Fresh parsley, for garnish
Instructions
Prepare the Ingredients:
- Dice the chicken into bite-sized pieces.
- Chop the onion, carrots, and celery.
- Mince the garlic.
- In a small bowl, whisk the flour into ½ cup of the chicken broth until smooth.
2. Assemble the Slow Cooker:
- Add the chicken, onion, carrots, celery, garlic, thyme, salt, black pepper, and smoked paprika to the slow cooker.
- Pour in the remaining chicken broth and stir.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
3. Thicken the Sauce:
- 30 minutes before serving, stir in the flour slurry and heavy cream.
- Cover and cook for an additional 20–30 minutes until thickened.
4. Prepare the Topping:
- Preheat oven to 375°F (190°C).
- Arrange biscuit dough or puff pastry on a baking sheet.
- Bake according to package instructions (about 10–12 minutes) until golden.
- Brush with melted butter for extra flavor.
5. Assemble and Serve:
- Ladle the chicken pot pie filling into bowls.
- Top with a baked biscuit or puff pastry.
- Garnish with fresh parsley and serve warm.
Notes
- Make-Ahead: The filling can be prepared in advance and stored in the fridge for up to 4 days.
- Freezing: Cool completely, then freeze for up to 3 months.
- Reheating: Add a splash of broth or milk when reheating to maintain creaminess.
- Gluten-Free Option: Use gluten-free flour and biscuits.
- Dairy-Free Alternative: Swap heavy cream for coconut or almond milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner, Comfort Food
- Method: Slow Cooker
- Cuisine: American
