Name: Best Crockpot Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: – 3 tbsp (45 ml) unsalted butter; – 1 cup (150 g) finely diced celery; – 1 cup (150 g) finely diced yellow onion; – 1 cup (150 g) finely diced carrots; – 1 tbsp (15 ml) minced garlic; – 3 tbsp (23 g) flour; – 1 cup (240 ml) reduced-sodium chicken broth; – 1-1/2 cups (225 g) finely diced gold potatoes; – 1 tsp (5 ml) dried thyme; – 1 tsp (5 ml) dried parsley; – 1 tsp (5 ml) dried crushed rosemary; – 1-1/2 tsp (7.5 ml) vegetable bouillon powder plus 1/2 tsp more as needed; – 1/2 tsp (2.5 ml) pepper; – 1 lb (450 g) boneless, skinless chicken thighs; – 1 cup (140 g) frozen peas; – 1/2 cup (75 g) frozen corn; – 1/2 cup (120 ml) coconut cream plus more as needed; – 1 packed cup (100 g) freshly shredded sharp Cheddar cheese; – 1 package buttermilk biscuits

Description

Discover the ultimate comfort food with our Best Crockpot Chicken Pot Pie Recipe! Learn how to create a delicious and hearty meal with minimal effort. Click here to get started.

Ingredients

– 3 tbsp (45 ml) unsalted butter
– 1 cup (150 g) finely diced celery
– 1 cup (150 g) finely diced yellow onion
– 1 cup (150 g) finely diced carrots
– 1 tbsp (15 ml) minced garlic
– 3 tbsp (23 g) flour
– 1 cup (240 ml) reduced-sodium chicken broth
– 1-1/2 cups (225 g) finely diced gold potatoes
– 1 tsp (5 ml) dried thyme
– 1 tsp (5 ml) dried parsley
– 1 tsp (5 ml) dried crushed rosemary
– 1-1/2 tsp (7.5 ml) vegetable bouillon powder plus 1/2 tsp more as needed
– 1/2 tsp (2.5 ml) pepper
– 1 lb (450 g) boneless, skinless chicken thighs
– 1 cup (140 g) frozen peas
– 1/2 cup (75 g) frozen corn
– 1/2 cup (120 ml) coconut cream plus more as needed
– 1 packed cup (100 g) freshly shredded sharp Cheddar cheese
– 1 package buttermilk biscuits

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Instructions

Chop the celery, onion, carrots, and potatoes into very small pieces. Trim the chicken thighs to remove large pieces of fat, but it’s okay if some remain.
In a large nonstick pan, melt the butter over medium-high heat. Add the celery, onion, carrots, and garlic. Cook, stirring occasionally, until they soften, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir continuously for about 1 minute. Add the chicken broth and mix until the sauce thickens. Transfer everything into the CrockPot.
Introduce the diced potatoes, spices, and chicken to the CrockPot. Mix well, then flatten the mixture into an even layer. Arrange the chicken pieces in a single layer using tongs, with the smooth side facing down and the vegetables surrounding them.
Place the lid on the CrockPot and cook on high for 2½–3½ hours or on low for 3–5 hours, until the chicken can be easily shredded.
As the chicken is nearing completion, prepare the biscuits according to the package instructions by baking or air frying them.
Lift the CrockPot lid and move the chicken to a cutting board. Chop it into small pieces, discarding excess fat.
Return the chicken to the CrockPot and add the peas, corn, and coconut cream. Mix gently. Gradually add the cheese, stirring until it melts completely. If necessary, cover and let sit for a few minutes to ensure full melting. Add more cream if the mixture needs thinning.
Taste and adjust the seasoning if needed, adding an extra ½ teaspoon of bouillon if preferred. Serve the mixture on plates and top each serving with a biscuit. Enjoy your meal!

Notes

Consider using homemade chicken broth for enhanced flavor.
Increase coconut cream for a creamier texture.
Opt for aged sharp Cheddar cheese for a richer taste.