Slow Cooker Dinner Pot Pie (Printable)
Tender chicken and vegetables in creamy sauce topped with fluffy biscuits
# What You 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:
01 - Place the chicken pieces, frozen mixed vegetables, diced onion, potatoes, and sliced celery in the slow cooker.
02 - In a medium bowl, whisk together the chicken broth, heavy cream, flour, melted butter, salt, black pepper, dried thyme, dried parsley, and garlic powder until smooth and fully combined.
03 - Pour the sauce mixture over the ingredients in the slow cooker. Gently stir to coat everything evenly. Cover and cook on LOW setting for 4 hours (or HIGH for 2 hours) until the chicken is cooked through and vegetables are tender.
04 - Uncover the slow cooker and give the filling a gentle stir. Arrange the refrigerated biscuit dough pieces evenly over the top of the filling, leaving slight space between them for expansion.
05 - Cover and continue cooking on HIGH setting for 1 additional hour, or until the biscuits are puffed, golden, and cooked through. Optionally brush the biscuits with melted butter just before serving.
06 - Serve hot, spooning portions of the creamy filling and biscuits into individual bowls.
# Expert Tips:
01 -
- Almost zero active cooking time after the initial prep
- The biscuits steam into fluffy clouds right on top of the filling
02 -
- Dont lift the lid too often during cooking or youll lose valuable heat and extend the cooking time
- The biscuits need that final hour on HIGH to cook completely through without turning doughy
03 -
- If your sauce seems too thick after cooking, stir in a splash more broth
- Leftovers keep for 3 days in the refrigerator and actually taste even better