Cozy Slow Cooker Chicken Pot Pie

A hearty and comforting chicken pot pie made effortlessly in a slow cooker, perfect for busy weeknights.

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Prep Time 20

Cook Time 7

Total Time 7 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs tend to be juicier than breasts.
1 medium onion, diced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
1 cup frozen peas
3 cloves garlic, minced
3 cups chicken broth Homemade chicken broth is preferred.
1 cup heavy cream or half-and-half Half-and-half offers a lighter option.
1/3 cup all-purpose flour Can be substituted with gluten-free flour.
1 teaspoon dried thyme
1 teaspoon salt Adjust to taste.
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1 tube refrigerated biscuits or puff pastry, cut into squares
1 tablespoon butter, melted (for brushing)
1 tablespoon fresh parsley, chopped, for garnish Optional for added freshness.

Preparation

Start by chopping your chicken and veggies into even pieces for consistent cooking.
Layer the chicken at the bottom of the slow cooker, followed by onions, carrots, celery, peas, and sprinkle the minced garlic on top.
In a bowl, whisk together the chicken broth, heavy cream, flour, thyme, salt, pepper, and smoked paprika until smooth. Pour this mixture over the chicken and vegetables.
Roll out the puff pastry and cut it into squares. If using biscuits, keep them ready for the final step.

Cooking

Cover and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, place the pastry or biscuits on top and cook until golden brown.

To enhance flavor, finish with fresh herbs like parsley or thyme. Adjust thickness of the mixture, if needed, for desired consistency.