Description
Hearty Chicken Pot Pie emerges as a comforting classic that blends creamy filling with tender chicken and flaky crust. Home cooks can savor this simple, nourishing meal that brings warmth and satisfaction to the dinner table.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts (or thighs)
Vegetables and Aromatics:
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings:
- 2 cups chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Topping:
- 1 package (8 biscuits) refrigerated biscuit dough (or homemade biscuits)
Instructions
- Position chicken breasts inside the slow cooker, nestling them among diced onions and minced garlic. Sprinkle dried thyme, parsley, salt, and pepper over the meat for initial flavor infusion.
- Gently pour chicken broth around the chicken, ensuring complete liquid coverage. Secure the lid and allow the meat to slowly transform, cooking on low temperature for approximately 6 hours until the protein becomes supremely tender.
- Extract the perfectly cooked chicken from the aromatic liquid. Using two forks, meticulously shred the meat into delicate, bite-sized pieces. Return the shredded chicken to the slow cooker’s warm environment.
- Create a silky binding sauce by whisking heavy cream with flour until achieving a smooth, lump-free consistency. Carefully integrate this mixture into the slow cooker, stirring to distribute evenly and promote sauce thickening.
- Introduce frozen mixed vegetables into the developing mixture. Allow the ingredients to meld together, cooking on high temperature for roughly 30 minutes, which will enable the sauce to reach ideal consistency and vegetables to become fork-tender.
- Meanwhile, prepare biscuits according to package directions or craft homemade versions. Ensure they emerge golden and fluffy, ready to complement the hearty filling.
- Ladle the rich, creamy chicken and vegetable mixture into serving bowls. Crown each portion with a warm, freshly baked biscuit, creating a comforting and satisfying meal perfect for any occasion.
Notes
- Opt for boneless, skinless chicken breasts to ensure even cooking and easy shredding in the slow cooker.
- Choose low-sodium chicken broth to control salt content and customize the dish’s seasoning to your taste.
- Swap frozen mixed vegetables with fresh seasonal produce for a more vibrant and nutritious meal.
- For a gluten-free version, use cornstarch instead of flour and select gluten-free biscuits or make a cauliflower topping.
- Enhance flavor by adding a splash of white wine or a sprinkle of herbs like rosemary or sage to the chicken base.
- Reduce fat content by using half-and-half or whole milk instead of heavy cream without compromising the creamy texture.
- Prepare extra filling and freeze for quick future meals, perfect for busy weeknights or meal prepping.
- Make it vegetarian by substituting chicken with firm tofu or plant-based chicken alternatives and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg