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Slow Cooker Chicken Pot Pie is chicken, vegetables and savory gravy, topped with a flaky crust.

Slow Cooker Chicken Pot Pie

535kcal
5 from 1 vote
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Prep 30 minutes
Cook 2 hours
Total 2 hours 30 minutes
Slow Cooker Chicken Pot Pie is a savory mix of chicken and vegetables smothered in homemade gravy and topped with a crisp flaky crust.
Servings 8
Course Main Dish
Cuisine American

Ingredients

  • 1-1/2 pounds chicken breasts boneless, skinless
  • 5 medium red potatoes quartered
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 1 medium yellow onion chopped
  • 1 cup frozen sweet corn
  • 4 TBSP unsalted butter
  • 2 tsp minced garlic
  • 1/2 cup flour
  • 2 cups chicken stock
  • 2 large bay leaves
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/8 tsp marjoram
  • 1/8 tsp paprika
  • 1/8 tsp cayenne optional
  • salt and pepper
  • 16.3 ounce refrigerated biscuits 8 large biscuits

Equipment

Instructions

  1. Lightly coat the inside of slow cooker with cooking spray.Place chicken breasts in bottom of slow cooker. Add potatoes, carrots, celery, onion and corn on top of the chicken.
  2. In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook until garlic is fragrant, 1 to 2 minutes. Add flour to the butter mixture and cook for 1 minute. Add the chicken stock, basil,oregano, thyme, marjoram,paprika and cayenne and bring mixture to a boil. Lower heat and cook until the sauce thickens, about 3 to 5 minutes.
  3. Pour the sauce over the chicken and vegetables in the slow cooker. Stir to coat. Lay bay leaves on top. Place lid on the slow cooker. Cook for 2 hours on high and 4 hours on low setting.
  4. The chicken is done when a meat thermometer reads 165°F at the thickest part of the chicken. The potatoes should also be fork tender. Discard bay leaves.
  5. Remove the chicken breasts, using two forks shred into bite size pieces and return to the slow cooker. Season with salt and pepper to taste.
  6. Preheat the oven to 375°F.
  7. Divide the cooked chicken mixture evenly between 8 ramekins (8-10 ounce size).
  8. Open the biscuit tube and separate 8 biscuits. Using your hands or rolling pin, flatten biscuit dough to form a round the same size as the top of the ramekins. Place a biscuit dough round on top of each ramekin and using a knife cut a few slits in the dough.
  9. Place the ramekins on a sheet pan and bake for 9-12 minutes, until the dough is golden brown. Remove from the oven and allow to cool slightly before serving.

Nutrition

Serving1servingCalories535kcalCarbohydrates64.76gProtein27.63gFat18.77gSaturated Fat5.83gCholesterol71.86mgSodium772.94mgPotassium1257.99mgFiber4.56gSugar7.08gVitamin A2881.35IUVitamin C16.31mgCalcium64.9mgIron3.89mg

Notes

*I love to serve the biscuits on the top but some people prefer them served on the side or just skipped. For this recipe I used refrigerated buttermilk biscuits.
** To reduce fat and calories, use unsalted 80 calorie per tablespoon margarine instead of butter.

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