Description
Learn how to make a delicious and comforting Easy Crockpot Chicken Pot Pie with this simple recipe. Perfect for a cozy family dinner!
Ingredients
- – 3 tablespoons (45 ml) unsalted butter
- – 1 cup (240 ml) finely diced celery
- – 1 cup (240 ml) finely diced yellow onion
- – 1 cup (240 ml) finely diced carrots
- – 1 tablespoon (15 ml) minced garlic
- – 3 tablespoons (45 ml) flour
- – 1 cup (240 ml) reduced-sodium chicken broth
- – 1-1/2 cups (360 ml) finely diced gold potatoes
- – 1 teaspoon (5 ml) dried thyme
- – 1 teaspoon (5 ml) dried parsley
- – 1 teaspoon (5 ml) dried crushed rosemary
- – 1-1/2 teaspoons (7.5 ml) beef bouillon powder plus 1/2 tsp more as needed
- – 1/2 teaspoon (2.5 ml) pepper
- – 1 pound (16 oz or 450 g) boneless, skinless chicken thighs
- – 1 cup (240 ml) frozen peas
- – 1/2 cup (120 ml) frozen corn
- – 1/2 cup (120 ml) coconut cream plus more as needed
- – 1 packed cup freshly shredded sharp Cheddar cheese
- – 1 package buttermilk biscuits
Instructions
- Chop the celery, yellow onion, carrots, and gold potatoes into small pieces. Trim excess fat or gristle from the chicken thighs, but it’s okay if some remains.
- In a large skillet, heat the butter over medium-high heat until melted. Add the chopped celery, onion, carrots, and minced garlic, stirring occasionally, and cook until they soften, about 5-7 minutes.
- Dust the vegetables with flour and mix continuously for 1 minute. Gradually add the chicken broth, stirring until the mixture thickens. Transfer everything to the Crockpot.
- Incorporate the diced potatoes, dried herbs, and chicken into the Crockpot. Mix well and flatten the surface. Arrange the chicken thighs in a single layer with the smooth side facing down, surrounded by the vegetables.
- Put the lid on and cook on high for 2½–3½ hours or on low for 3–5 hours, until the chicken is tender and easy to shred.
- As the chicken nears completion, prepare the buttermilk biscuits by baking or air frying them as directed on the package.
- Once cooked, take the chicken out and place it on a cutting board. Cut it into small pieces, removing any remaining fat.
- Return the cut chicken to the Crockpot, and add the frozen peas, corn, and coconut cream. Stir gently. Gradually incorporate the shredded Cheddar cheese, stirring until it melts completely. If necessary, let it sit covered for a few minutes to ensure full melting. Add more coconut cream if you need to thin the mixture.
- Taste and adjust the flavor by adding an extra ½ teaspoon of beef bouillon powder if desired. Serve the mixture on plates and top each serving with a biscuit. Enjoy your meal!
Notes
- Consider using homemade chicken broth for a more flavorful dish.
- Add coconut cream gradually for a creamier texture.
- Use fresh herbs for a vibrant flavor profile.
