Slow Cooker Chicken Pot Pie
This comforting slow cooker chicken pot pie combines tender chicken, flavorful vegetables, and a creamy broth, all topped with delightful pastry for a warm, hearty meal.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup frozen peas No need to thaw
- 3 cloves garlic, minced
- 3 cups chicken broth Use high-quality for best flavor
- 1 cup heavy cream or half-and-half Can substitute with half-and-half
- 1/3 cup all-purpose flour Stick to recipe measurements to avoid gummy consistency
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional) Adds depth to flavor
- 1 tube refrigerated biscuits or puff pastry, cut into squares Ensure they are cooked properly
- 1 tablespoon butter, melted (for brushing) For a golden finish
- as needed Fresh parsley, chopped, for garnish (optional) Add just before serving for freshness
Instructions
Preparation
- Begin by placing the chicken chunks at the bottom of your slow cooker.
- Add the diced onion, sliced carrots, and sliced celery.
- Stir in the frozen peas and minced garlic.
- Pour in the chicken broth and ensure all the ingredients are well combined.
Creating the Sauce
- In a separate bowl, mix the heavy cream or half-and-half with the flour, dried thyme, salt, black pepper, and smoked paprika (if using).
- Pour this mixture over the contents in your slow cooker.
Cooking
- Cover the slow cooker and let it cook until the chicken is tender and the broth thickens.
- Once cooked through, carefully stir the mixture to evenly distribute the flavors.
Adding the Pastry
- Prepare your biscuit or puff pastry squares and lay them on top of the mixture.
- Brush the tops of the dough with melted butter for a golden finish.
- Cover the slow cooker again and allow the dough to puff up.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the filling (without the dough) for up to three months. Reheat gently on the stove or microwave.