Hearty Slow Cooker Chicken and Potato Pot Pie
This comforting slow cooker pot pie features tender chicken and potatoes simmered with vegetables in a savory broth, finished with a rich, creamy sauce. An optional biscuit topping makes it a complete and satisfying meal.
Equipment
- Slow cooker
- Small saucepan
- Whisk
Ingredients
For the Chicken & Potatoes:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 medium carrots, peeled and sliced
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the Creamy Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1.5 cups heavy cream
For the Topping (Optional):
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Lightly grease your slow cooker, then add the diced chicken, potatoes, onion, celery, and carrots.
- Pour in the chicken broth and season with thyme, garlic powder, salt, and pepper, stirring to combine.
- Cover and cook on low for 7 hours (or high for 3.5 hours) until chicken is cooked and potatoes are tender.
- About 30 minutes before the slow cooking ends, melt butter in a saucepan. Whisk in flour for 1 minute to form a roux, then gradually whisk in heavy cream until smooth and slightly thickened.
- Pour the creamy sauce into the slow cooker, stir in frozen peas, and mix well. Continue cooking on high for 15-30 minutes until the sauce thickens.
- If using, place biscuit dough on top of the pot pie mixture during the last 30-60 minutes of cooking until golden brown and cooked through, or bake separately.
Notes
For a crisper biscuit topping, bake biscuits separately and serve on top. This dish is excellent for meal prep as it reheats well.