There’s something so comforting about a warm, flaky chicken pot pie, don’t you think? I still remember the first time I tried making one. My kitchen was filled with the aroma of onions sizzling and chicken simmering away. I thought to myself, “I’m a total cooking genius!” But let’s be honest, it was more about the magic of combining good ingredients than my culinary skills.
This Slow Cooker Chicken Pot Pie recipe holds a special place in my heart. It’s simple enough for busy weeknights but feels like a warm hug on a chilly day. Not only does it save time, but it also maximizes flavor while offering that famous creamy filling topped with golden biscuits. This dish is great for family gatherings or when you just need a big bowl of comfort food. So, gather your ingredients, and let’s get cooking!
What’s in Slow Cooker Chicken Pot Pie?
– Cooked Chicken: The star of this dish! I usually shred about a pound of raw chicken breast. Not only does it provide delicious flavor, but it’s also packed with protein. Leftover rotisserie chicken works like a charm too!
– Cream of Chicken Soup: This is the secret to that creamy goodness! I typically opt for low-sodium versions to keep things healthier, but any brand you love will do.
– Chicken Broth: A little extra moisture never hurt! You can use homemade broth or store-bought—just make sure it’s full of flavor.
– Frozen Mixed Vegetables: Quick, easy, and no chopping required! I love the sweet peas and crunchy carrots in the mix. Feel free to throw in your favorites!
– Onion: Diced finely, it brings out great depth of flavor. I recommend yellow onion for sweetness, but white or even shallots work wonderfully, too.
– Celery and Carrots: These add that classic pot pie texture and flavor. I think of them as the unsung heroes of the dish!
– Garlic Powder: For that irresistible aroma and taste. You can also use fresh garlic if you’re feeling adventurous.
– Dried Thyme: Simply a must in savory dishes! It pairs beautifully with chicken.
– Salt and Pepper: Essential to enhance all the flavors. Salt brings everything to life!
– Refrigerated Biscuit Dough: This is my favorite part! If you want that classic pot pie top, these biscuits are the way to go. You can even use whole wheat for a healthier twist.
– Fresh Parsley: Chopped and sprinkled on top just before serving to brighten up the dish and add a pop of color.
Is Slow Cooker Chicken Pot Pie Good for You?
Well, it certainly has its perks!
Chicken: High in protein, which is perfect for muscle repair and overall health! It keeps you feeling satisfied.
Mixed Vegetables: They’re a great source of vitamins and minerals. This dish really can be a sneaky way to sneak in some nutrients into your diet.
Cream of Chicken Soup: While it gives that creamy texture, it can be high in sodium. Opt for low-sodium options to keep it balanced.
All in all, this pot pie can be a comforting meal without going overboard on calories, especially when you control your portions.
Ingredients
– 2 cups cooked chicken, shredded (about 1 pound of raw chicken breast)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
– 1 medium onion, diced
– 2 stalks celery, diced
– 2 medium carrots, diced
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 package refrigerated biscuit dough (for topping)
– Fresh parsley, chopped (for garnish)
Serves 6-8, depending on how generous you’re feeling!
How to Make Slow Cooker Chicken Pot Pie?
1. In your slow cooker, toss together the shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, diced onion, celery, and carrots. Seriously, it’s as easy as that!
2. Add in the garlic powder, thyme, salt, and pepper. Give it a good stir until everything is well combined.
3. Cover, and then set your slow cooker to low for 6-8 hours or high for 3-4 hours, until those veggies are nice and tender.
4. About 30 minutes before you want to serve, preheat your oven according to the biscuit dough package instructions.
5. Pop open the biscuit dough and place the biscuits on top of the cooked chicken mixture in the slow cooker. Cover again and cook for an additional 30 minutes, or until the biscuits are puffed and cooked through.
6. If you prefer a crispy top, you can always transfer the mix to an oven-safe dish and bake in the oven for a few more minutes.
7. Before serving, sprinkle some chopped parsley on top for that final touch of flair.
Tips for a Yummy Chicken Pot Pie!
– Feel free to customize! Toss in any leftover veggies you have kicking around in your fridge.
– If you want to up your flavor game, consider adding a splash of white wine to the broth.
– Serve it with a simple side salad for added greens.
– This dish can easily be made ahead of time; just reheat when you’re ready to eat!
So there you have it! This Slow Cooker Chicken Pot Pie is sure to become one of your favorite meals. I really hope you try this out and enjoy a taste of comfort food bliss. Don’t forget to snap a pic and share your version with your friends—because who wouldn’t want to dig into this warm, hearty goodness? Happy cooking!
