Savory Slow Cooker Chicken Pot Pie Easy Family Meal

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Craving a warm, hearty meal that your whole family will love? You’ve landed in the right spot! This Savory Slow Cooker Chicken Pot Pie is simple, delicious, and perfect for busy nights. With tender chicken, fresh veggies, and a golden biscuit topping, you can whip up comfort food without the fuss. Let’s dive into the easy steps and mouth-watering ingredients that will make this your new favorite meal!

Why I Love This Recipe

1. Comforting Meal: This cozy chicken pot pie is the ultimate comfort food, perfect for chilly nights.
2. Easy Preparation: With just a few simple steps, you can set it and forget it in the slow cooker.
3. Rich and Creamy: The combination of chicken broth and heavy cream creates a luscious filling.
4. Customizable: You can easily swap in your favorite vegetables or add herbs for extra flavor.

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken breasts, diced

– 1 cup carrots, sliced

– 1 cup celery, chopped

– 1 cup frozen peas

– 1 medium yellow onion, diced

– 3 cups chicken broth

– 1 cup heavy cream

– 1 cup biscuit dough (store-bought or homemade)

For this dish, the chicken and vegetables form the heart of the meal. I choose boneless, skinless chicken breasts for their tenderness. Dicing them helps them cook evenly. Carrots, celery, and peas add color and sweetness. Onions bring a lovely depth of flavor.

The broth and cream create a rich, creamy sauce. Chicken broth gives a savory base, while heavy cream adds richness. Together, they make the filling thick and hearty.

Biscuit dough is the crowning touch. It puffs up beautifully and soaks in all the flavors while cooking. You can use store-bought dough or make your own for a personal touch.

Seasonings and Oils

– 2 tablespoons olive oil

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon black pepper

– Salt to taste

Olive oil is my go-to for sautéing. It adds flavor and helps soften the vegetables. Garlic gives a warm, savory note that fills the kitchen with a wonderful aroma.

I love using thyme and rosemary for their earthy taste. They pair perfectly with chicken and vegetables. Black pepper adds just the right kick, while salt enhances all the flavors.

These seasonings bring the dish to life. They create a balanced taste that makes every bite enjoyable.

Step-by-Step Instructions

Preparation

Sauté the Vegetables

Start by heating olive oil in a large skillet over medium heat. Add diced onions, sliced carrots, and chopped celery. Stir these vegetables and cook for about five minutes. You want them to soften. This step adds flavor and depth to your dish.

Add the Garlic and Spices

Next, add minced garlic, dried thyme, dried rosemary, salt, and black pepper to the skillet. Stir everything for one more minute. This will make your kitchen smell amazing. The spices enhance the overall taste of the chicken pot pie.

Slow Cooking Process

Combining Ingredients in the Slow Cooker

Once your vegetables are ready, transfer them to the slow cooker. Add diced chicken and frozen peas. Pour in three cups of chicken broth and one cup of heavy cream. Stir gently to mix all the ingredients well. This blend creates a rich and creamy filling that will be the heart of your pot pie.

Cooking Time and Temperature

Set your slow cooker to low and cook for six to seven hours. If you’re in a hurry, you can set it to high for three to four hours. Check to make sure the chicken is tender and fully cooked. This slow cooking method allows the flavors to meld beautifully.

Biscuit Topping

Adding Dough in the Final Phase

About thirty minutes before your meal is ready, open the slow cooker. Place dollops of biscuit dough on top of the filling. Make sure you cover the mixture a bit. Close the lid again and let the dough steam and cook for about thirty minutes. The biscuits will puff up nicely.

Tips for Perfect Biscuit Texture

To get fluffy biscuits, avoid pressing them down too hard into the filling. It’s okay if they don’t cover the whole top. They will rise and fill in the gaps. After thirty minutes, check the biscuits. They should be golden and fluffy, ready to enjoy with the creamy filling below.

Tips & Tricks

Timing and Temperature

Ideal Cooking Times for Best Results

For perfect chicken pot pie, the timing matters. Cook on low for 6 to 7 hours. If you’re short on time, use high for 3 to 4 hours. Always check if the chicken is tender before serving.

Slow Cooker Settings Explained

Slow cookers have two main settings: low and high. Low cooks slowly, making flavors richer. High cooks faster but can dry out food if overdone. Choose based on your schedule and patience!

Flavor Enhancement

Suggestions for Additional Seasonings

To boost flavor, add a bay leaf or a splash of lemon juice. You can also try paprika for a hint of heat. If you want more depth, consider a touch of Worcestershire sauce.

Using Fresh Herbs vs. Dried

Fresh herbs add a bright taste, while dried herbs are more concentrated. If you use fresh, double the amount of dried herbs listed. Fresh thyme and rosemary will elevate your dish beautifully.

Serving Suggestions

Presentation Tips for Serving

Serve in deep bowls for a cozy feel. A sprinkle of fresh parsley on top adds color. You can also place biscuit pieces on the side for extra crunch and fun!

Pairing Ideas with Chicken Pot Pie

Pair with a simple green salad or roasted veggies for balance. A glass of chilled white wine works well too. These sides complement the rich flavors of the pot pie nicely.

Variations

Ingredient Swaps

You can change the protein in this dish. Turkey works well if you want a twist. Ground beef or shredded beef can also fit nicely into the mix. Just make sure to adjust cooking times based on the meat you choose.

Also, if you want a lighter version, swap heavy cream for coconut milk or almond milk. These dairy alternatives keep the dish creamy while adding new flavors.

Dietary Adjustments

For gluten-free needs, use gluten-free biscuit dough. Many brands sell options that taste great. You can also make your own using gluten-free flour blends.

If you prefer a vegetarian or vegan meal, skip the chicken and use chickpeas or lentils instead. You can also add more veggies, like mushrooms or sweet potatoes. Replace heavy cream with a plant-based cream or cashew cream for a rich, creamy base.

Storage Info

Refrigeration Tips

After you enjoy your savory slow cooker chicken pot pie, store the leftovers right away. Let it cool to room temperature before you pack it. This helps avoid extra moisture in the container. Use airtight containers for the best results. Here are some great options:

– Glass containers with tight lids

– Plastic food storage containers

– Heavy-duty freezer bags

Label your containers with the date. This way, you can keep track of how long they stay fresh.

Freezing Instructions

If you want to save your chicken pot pie for later, freezing is a great choice. Make sure it cools completely before you freeze it. Portion out the pie in smaller servings. This makes it easier to reheat later. Use these tips for freezing:

– Wrap portions in plastic wrap first.

– Then place them in freezer bags or containers.

– Remove as much air as possible from bags.

For reheating frozen portions, let them thaw in the fridge overnight. Then, heat them in the oven at 350°F until warmed through, about 20-30 minutes. You can also use the microwave, but it might not keep the biscuit texture as nice. Enjoy your meal later with ease!

FAQs

Common Questions

Can I use canned chicken for this recipe?

Yes, you can use canned chicken. Drain it well and add it to the slow cooker. Canned chicken cooks faster, so reduce the cooking time to just a couple of hours on high.

How do I know when the chicken is cooked through?

Check the chicken’s color and texture. It should be white and tender. You can also use a meat thermometer. The internal temperature should reach 165°F.

Ingredient-Specific Questions

What can I substitute for heavy cream?

You can use whole milk or half-and-half for a lighter option. For a dairy-free choice, try coconut milk or cashew cream. These alternatives will still give you a nice, creamy texture.

How can I thicken the filling if it’s too soupy?

If your filling is too runny, mix 2 tablespoons of cornstarch with cold water. Stir this mixture into the pot. Let it cook for another 30 minutes until it thickens.

Cooking Method Queries

Can I make this in an Instant Pot instead?

Yes, you can! Use the sauté function first to cook the veggies. Then, add the chicken, broth, and cream. Cook under high pressure for about 10 minutes, then use the quick-release method.

What’s the benefit of using a slow cooker for this recipe?

A slow cooker allows flavors to blend well over time. You get tender chicken and rich broth. Plus, it’s great for busy days, letting you enjoy a warm meal with little effort.

This chicken pot pie recipe combines chicken, veggies, and creamy broth for comfort. You learned how to prepare, cook, and serve it right. Plus, I shared tips for different flavors and variations to suit your taste. Lastly, I provided storage advice for leftovers and answered common questions.

Enjoy making this dish with the information you now have. I hope it brings warmth and joy to your table. Happy cookin

Cozy Slow Cooker Chicken Pot Pie

A comforting and hearty chicken pot pie made in a slow cooker, perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

  

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup frozen peas
• 1 medium yellow onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper
• to taste salt
• 1 cup biscuit dough (store-bought or homemade)

Instructions

 

• In a large skillet over medium heat, add the olive oil. Sauté the onions, carrots, and celery until softened, about 5 minutes.
• Add the minced garlic, dried thyme, rosemary, salt, and pepper to the skillet, cooking for another minute until fragrant.
• Transfer the sautéed vegetables and spices to the slow cooker. Add the diced chicken and frozen peas.
• Pour in the chicken broth and heavy cream, stirring gently to combine all ingredients thoroughly.
• Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• About 30 minutes before serving, open the slow cooker and dollop the biscuit dough on top of the mixture, covering it a bit. Close the lid and let the dough steam and cook until fluffy and golden (approximately 30 minutes on high heat).
• Once the biscuits are done, check the chicken for seasoning, adding more salt and pepper as needed. Stir gently to combine the biscuits into the filling, or serve them on top.

Notes

Serve in bowls with fresh parsley for garnish and extra biscuit pieces on the side.

Keyword chicken, comfort food, pot pie, slow cooker

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