Description
Learn how to make a delicious and comforting Easy Slow Cooker Chicken Pot Pie with this simple recipe. Perfect for busy weeknights!
Ingredients
- 2 pounds (900 g) boneless, skinless chicken breasts
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups (300 g) frozen mixed vegetables (such as peas, carrots, and corn)
- 2 medium potatoes, diced
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried rosemary
- 1 package (about 16 oz or 450 g) refrigerated biscuit dough
Instructions
- Place the chicken breasts in the slow cooker.
- Pour the chicken broth over the chicken.
- Add the diced onion and minced garlic to the slow cooker.
- Add the frozen mixed vegetables and diced potatoes.
- Sprinkle salt, black pepper, dried thyme, and dried rosemary over the ingredients.
- Cover the slow cooker and cook on low for 6-7 hours or until the chicken is tender.
- Once cooked, remove the chicken and shred it using two forks.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the heavy cream until smooth.
- Pour the cream mixture into the slow cooker and stir until well combined.
- Return the shredded chicken to the slow cooker and mix thoroughly.
- Preheat your oven according to the refrigerated biscuit dough package instructions.
- Transfer the chicken mixture to a baking dish.
- Arrange the biscuit dough on top of the chicken mixture.
- Bake in the preheated oven until the biscuits are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- Note: Opt for half-and-half instead of heavy cream for a lighter sauce.
- Add extra mushrooms or bell peppers for more flavor and nutrition.
- Try using pre-cooked rotisserie chicken to save time.
