Experience the comfort of a classic chicken pot pie with a modern twist. This Easy Slow Cooker Chicken Pot Pie combines the convenience of a slow cooker with the deliciousness of a biscuit topping. Perfect for busy days, this recipe offers a hearty and flavorful meal with minimal effort.
Ingredients
- 1 lb ground chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup fresh or frozen peas
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the Chicken: In a skillet over medium heat, add olive oil and cook the ground chicken until browned. Break it into small pieces as it cooks. Transfer the cooked chicken to the slow cooker.
- Sauté Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Transfer them to the slow cooker.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, heavy cream, and flour until smooth. Pour this mixture into the slow cooker.
- Add Seasonings: Add the fresh or frozen peas, dried thyme, dried rosemary, paprika, cayenne pepper, salt, and pepper to the slow cooker. Stir everything to combine.
- Cook: Cover the slow cooker and cook on low for 4-5 hours or until the vegetables are tender and the flavors are well combined.
- Prepare Biscuit Topping: About 30 minutes before serving, preheat your oven according to the biscuit package instructions. Place the biscuits on a baking sheet and bake until golden brown.
- Serve: Once the biscuits are done, serve the chicken pot pie filling in bowls and top each serving with a warm biscuit. Garnish with fresh parsley if desired.
- Enjoy: Enjoy your flavorful Easy Slow Cooker Chicken Pot Pie!
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