Slow Cooker Chicken Pot Pie (Printer View)

Tender chicken and veggies in creamy sauce, slow-cooked and finished with a flaky, golden crust.

# What you'll need:

→ Filling

01 - 680 g boneless, skinless chicken breast, cut into cubes
02 - 240 ml chicken broth
03 - 240 ml whole milk
04 - 30 g all-purpose flour
05 - 170 g frozen mixed vegetables (peas, carrots, corn, green beans)
06 - 80 g yellow onion, diced
07 - 2 garlic cloves, minced
08 - 5 g dried thyme
09 - 5 g dried parsley
10 - 3 g ground black pepper
11 - 6 g kosher salt

→ Topping

12 - 1 sheet refrigerated biscuit dough or 300 g prepared pie crust, cut into pieces

# Method:

01 - Cube the chicken breast and dice the onion. Mince the garlic and cut the biscuit dough or pie crust into bite-size pieces.
02 - Layer the chicken in the base of the slow cooker. Evenly distribute the onion, garlic, frozen vegetables, dried thyme, parsley, salt, and pepper.
03 - In a mixing bowl, whisk together the chicken broth, milk, and flour until smooth. Pour the mixture over the ingredients in the slow cooker.
04 - Cover and cook on low heat for 6 hours or high heat for 3 hours, until the chicken is cooked through and the sauce has thickened.
05 - Arrange pieces of biscuit dough or pie crust evenly over the filling inside the slow cooker.
06 - Cover and cook on high for an additional 30 to 45 minutes, or until the topping is golden and cooked through.
07 - Allow to cool for 5 minutes before spooning portions into bowls and serving warm.

# Expert Advice:

01 -
  • Comforting flavors reminiscent of the pot pies you loved as a kid
  • Uses everyday fridge and freezer staples
  • Perfect for busy days since most of the cooking happens hands-off
  • Great for meal prepping and leftovers taste even better
  • The kitchen smells absolutely dreamy while it simmers
02 -
  • High protein from lean chicken perfect for satisfying dinners
  • Easy to double for feeding a group or freezing for later
  • One-pot cleanup means minimal dish duty
03 -
  • Cut potatoes quite small so they become perfectly tender without getting mushy
  • If in a hurry use rotisserie chicken and just warm everything through for two hours on high
  • My must-do for the best flavor is to sauté the onions and celery in a pan before adding them to the slow cooker. It seems like a minor step but brings out a rich sweetness that truly elevates the whole dish

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