Slow Cooker Chicken Pot Pie With Biscuits: A Comforting Classic Made Easy
Introduction
Nothing beats the warm, comforting flavors of Chicken Pot Pie, and with this Slow Cooker Chicken Pot Pie with Biscuits, you can enjoy all the rich, creamy goodness with minimal effort. This recipe transforms a classic favorite into an easy, set-it-and-forget-it meal, making it perfect for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
- Effortless Cooking: Let the slow cooker do the work for you.
- Classic Comfort: All the flavors of a homemade pot pie without the hassle.
- Customizable: Use fresh or frozen vegetables and adjust seasonings to taste.
Ingredients
To make this delicious slow cooker meal, you’ll need:
- 2 boneless, skinless chicken breasts (or 3 boneless thighs)
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup all-purpose flour (for thickening, optional)
- 1 can refrigerated biscuits (or homemade biscuits)
- 2 tablespoons butter, melted (for brushing the biscuits)
How to Make Slow Cooker Chicken Pot Pie with Biscuits
Step 1: Prepare the Slow Cooker
- Place chicken breasts, chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper into the slow cooker.
- Stir to combine and cover.
Step 2: Cook the Chicken
- Set the slow cooker to low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Once cooked, shred the chicken using two forks and return it to the slow cooker.
Step 3: Add Vegetables and Cream
- Stir in the frozen mixed vegetables, diced onion, and celery.
- Add the heavy cream and mix well.
- If you prefer a thicker filling, mix 1/4 cup flour with 1/4 cup water to create a slurry and stir it in.
- Let everything cook on high for another 30 minutes to allow flavors to meld.
Step 4: Prepare the Biscuits
- While the filling thickens, bake the biscuits according to package instructions or make your own.
- Brush the biscuits with melted butter for extra flavor.
Step 5: Serve and Enjoy
- Spoon the creamy chicken pot pie mixture into bowls.
- Top with a warm, flaky biscuit or serve biscuits on the side.
Customization Ideas
- Add More Protein: Stir in cooked bacon or diced ham.
- Make It Spicier: Add a pinch of red pepper flakes or cayenne.
- Use Puff Pastry: Swap biscuits for baked puff pastry squares for a different texture.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the chicken pot pie filling (without biscuits) for up to 2 months.
- Reheating: Warm in a saucepan over medium heat, adding a splash of broth or cream if needed.
Conclusion
This Slow Cooker Chicken Pot Pie with Biscuits brings all the flavors of the traditional dish with none of the hassle. Creamy, hearty, and topped with flaky biscuits, it’s the ultimate comfort food for any occasion. Give it a try and enjoy a stress-free, homemade meal that the whole family will love!