During the wintertime my family loves a warm meal and Jeff’s Slow Cooker Chicken Pot Pie is one of our absolute favorites! It’s full of fresh veggies and savory chicken which makes for the perfect meal. Jeff likes to add a few baked biscuits on top which takes it up a notch and gives it the complete dinner vibe. This super easy and filling recipe is one that can fill a troop of people when doubled and it also freezes beautifully for leftovers.
This slow cooker chicken pot pie is a super easy meal…
- 3 Breasts Skinless Boneless Chicken
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- Salt and Pepper To Taste
- 1.5 Lbs Small Red Potatoes – Chopped
- 2 Large White or Yellow Onions – Diced
- 2 Cups+ Carrots – Chopped (4 – 5 carrots)
- 2 Cups+ Celery – Chopped (5 – 6 stalks)
- 3 Cloves Garlic – Minced
- 2 Whole Bay Leafs
- 3.5 Cups Chicken Broth
- 1 Cup Frozen Peas
- 3/4 Cup Half & Half
- 2 Tbs Butter
- 1/2 Cup All Purpose Flour
- 1 Can Biscuits – such as Pillsbury Grand
Pat dry the chicken breasts, cover each side with garlic powder, onion powder, salt and pepper, then set aside
Chop and dice the vegetables (potatoes, onions, carrots, celery and garlic). Add to the slow cooker along with 2 bay leafs and stir to mix together
Add chicken breasts evenly across the top and pour in chicken broth
Set slow cooker on low setting and cook for 4 hours
After 4 hours, remove chicken and chop, then set aside. Taste and add salt and pepper as needed
In a small mixing bowl, add half & half and butter and warm until butter is just melted (about 1 minute). Slowly whisk in flour to create a slurry
Add slurry, frozen peas and chicken, mix well and cook for another hour.
During the last hour of cook time, bake the biscuits in your oven following the manufacturer's instructions. I do not cook the biscuits in the slow cooker
Serve the Chicken Pot Pie topped with a warm biscuit and enjoy!
Notes: This recipe will need a good amount of salt to bring out the flavor of the vegetables, so taste before serving and add as needed.
I also like to make a lower fat version by substituting 1% (low fat) milk for the Half & Half.
If you try this recipe let me know what you think!