Slow Cooker Pot Pie (Print Version)
Chunky chicken, plenty of veggies, and soft biscuits make every spoonful a feel-good treat.
# Ingredients:
→ Main Ingredients
01 -
2 cloves garlic, chopped
02 -
1 medium onion, chopped up
03 -
120 g frozen corn
04 -
120 g frozen peas
05 -
2 stalks celery, cut up
06 -
2 medium carrots, chopped
07 -
3 medium potatoes, in small chunks
08 -
1 litre chicken broth
09 -
680 g boneless skinless chicken breast
→ Seasonings
10 -
1 teaspoon salt
11 -
0.5 teaspoon ground black pepper
12 -
1 teaspoon dried rosemary
13 -
1 teaspoon dried thyme
→ To Finish
14 -
120 ml heavy cream
15 -
2 tablespoons plain flour
16 -
1 pack refrigerated biscuit dough
# Steps:
01 -
Grab bowls, scoop the hot filling in, and pop a warm biscuit on each. Give it about five minutes before digging in.
02 -
Heat your oven as the dough package says. Slide the biscuits in and bake following what it says on the pack.
03 -
Whisk the cream with flour in a small bowl until it’s all mixed. Stir that into the slow cooker, then let everything cook on low for another 20-ish minutes, so it thickens up.
04 -
Pull out those cooked chicken breasts. Use a couple of forks and tear them apart. Toss the pieces right back in the slow cooker.
05 -
Pop the lid on and leave it on low for 6–8 hours, so the chicken gets cooked through and the veggies turn soft.
06 -
Toss the chicken breasts in first, then pour in the broth. Add potato chunks, carrots, celery, frozen peas, corn, chopped onion, and garlic. Sprinkle in the thyme, rosemary, salt, and black pepper.
# Notes:
01 -
Switch to chicken thighs if you want it creamier. Add parsley or sage for extra flavor. Let everything sit for a bit before eating—it thickens more that way. Out of biscuit dough? Pie crust works, too. Grab a green salad, and you’ve got a good meal.