Description
A heartwarming chicken pot pie filled with tender chicken, vibrant vegetables, and creamy sauce, all under a flaky crust, perfect for any occasion.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 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)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the Ingredients: Chop the chicken, onion, carrots, and celery. Mince the garlic and set aside.
- Assemble the Slow Cooker: Layer the chicken, vegetables, and peas in the slow cooker. Sprinkle the seasonings over the top, and add the flour to thicken the mixture.
- Thicken the Sauce: Pour in the chicken broth and heavy cream. Stir gently to combine all ingredients, ensuring everything is well-coated.
- Prepare the Topping: Approximately 30 minutes before serving, cut your biscuits or puff pastry into squares and place them on top of the slow-cooked mixture.
- Assemble and Serve: Brush the pastry with melted butter, covering it evenly. Cook for an additional 30 minutes until golden brown, then garnish with fresh parsley before serving.
Notes
Feel free to substitute with any vegetables on hand, like corn or green beans. For a quicker option, use pre-cooked rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American