Description
An easy Crockpot chicken pot pie with tender chicken, creamy vegetables, and fluffy golden biscuits. The secret to perfect biscuits? Bake them separately while the filling simmers in the slow cooker.
Ingredients
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 1 small yellow onion, diced (about 1 cup)
- ⅓ cup all-purpose flour
- ⅓ cup chicken broth
- ¼ teaspoon dried thyme
- 1 dried bay leaf
- 2 lbs. boneless, skinless chicken breasts or thighs
- 1 cup frozen peas
- ⅓ cup heavy cream
- Kosher salt and ground black pepper
- 1 tube refrigerated biscuit dough
Instructions
- Step 1: Spray the insert of a 4- to 6-quart slow cooker with nonstick cooking spray. Add the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf. Stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Step 2: Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender.
- Step 3: Remove the bay leaf. Transfer the chicken to a cutting board and dice or shred it with two forks. Return the chicken to the slow cooker.
- Step 4: Stir in the frozen peas and heavy cream. Cook for an additional 10 minutes until the peas are heated through.
- Step 5: While the filling finishes, bake the biscuits in the oven according to package directions.
- Step 6: Ladle the chicken mixture into bowls and top with warm biscuits.
Notes
Use chicken thighs for juicier results; if using breasts, check for doneness at the 2-hour mark on HIGH. Cut vegetables into similar-sized pieces (about 1/2-inch) for even cooking. To thicken a thin sauce, mix 1 tbsp flour with 2 tbsp cold broth and cook for 30 more minutes. For a shortcut, use 4 cups of shredded rotisserie chicken added with the peas. For freezer prep, freeze raw filling ingredients in a bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 983 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.02 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 113 mg
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