Description
The slow cooker chicken pot pie that practically makes itself! Set it, forget it, then come home to the comfort food of your dreams—no babysitting required.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about ¾ cup)
- 1 cup frozen peas
- 3 cloves garlic, minced
- 2 cups chicken broth, low sodium
- 1 cup heavy cream (or half-and-half for a lighter version)
- ¼ cup all-purpose flour
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 tube (16 oz) refrigerated biscuit dough
- 1 tablespoon melted butter
- ¼ teaspoon garlic powder (optional)
Instructions
- Dice onion, slice carrots and celery, mince garlic, and cut chicken into 1-inch pieces.
- Lightly grease slow cooker. Add vegetables to the bottom, followed by chicken pieces. Sprinkle with thyme, salt, and pepper. Add bay leaf.
- In a medium bowl, whisk together chicken broth and flour until smooth. Pour over ingredients in slow cooker. Dot with butter pieces.
- Cover and cook on LOW for 5-6 hours.
- During the last hour, stir in heavy cream and frozen peas. Turn heat to HIGH.
- Place refrigerated biscuits in a single layer on top of the filling. Brush with melted butter mixed with garlic powder.
- Cover and cook on HIGH for an additional 30 minutes, or until biscuits are fully cooked.
- Remove bay leaf, let rest for 10 minutes before serving.