Slow Cooker Dinner Pot Pie (Printable)
Tender chicken and vegetables slow-cooked with biscuit topping in a savory sauce.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Vegetables
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 medium yellow onion, diced
04 - 2 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
→ Sauce
06 - 3 cups low-sodium chicken broth
07 - 1 cup heavy cream
08 - 1/3 cup all-purpose flour
09 - 2 tbsp unsalted butter, melted
→ Herbs & Seasonings
10 - 2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried parsley
14 - 1/4 tsp garlic powder
→ Biscuit Topping
15 - 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
16 - 1 tbsp melted butter (for brushing, optional)
# How To Make It:
01 - Add the chicken, frozen vegetables, onion, potatoes, and celery to the slow cooker.
02 - In a bowl, whisk together chicken broth, heavy cream, flour, melted butter, salt, pepper, thyme, parsley, and garlic powder until smooth.
03 - Pour the sauce over the ingredients in the slow cooker. Gently stir to combine. Cover and cook on LOW for 4 hours (or HIGH for 2 hours), until the chicken is cooked through and vegetables are tender.
04 - Open the slow cooker and gently stir the filling. Arrange the biscuit dough pieces evenly on top of the filling.
05 - Cover and cook on HIGH for 1 more hour, or until the biscuits are puffed and cooked through. Optionally brush biscuits with melted butter before serving.
06 - Serve hot, spooning filling and biscuits into bowls.
# Expert Tips:
01 -
- The biscuits develop this golden, steam-baked crust while absorbing all those savory juices underneath
- Set it and forget it cooking that delivers the same comfort as a classic pot pie without the oven fuss
02 -
- Resist the urge to lift the lid during the initial cook time, every peek releases valuable heat and extends cooking
- The sauce will look thin at first but thickens beautifully during the last hour as the biscuits steam
03 -
- Sprinkle a little shredded cheddar or parmesan over the biscuits during the last 15 minutes for an extra golden, cheesy crust
- For extra depth, add a splash of dry white wine or sherry to the sauce mixture before pouring over the filling