Description
A comforting and hearty chicken pot pie made easy in a slow cooker.
Ingredients
Scale
- 1 ¼ pounds boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion (chopped)
- 10 ounces sliced cremini mushrooms (optional)
- 3 stalks celery (chopped)
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- ½ teaspoon dried thyme
- ½ teaspoon dry rubbed sage
- ½ cup low sodium chicken broth
- ⅔ cup milk (any kind you like; I used skim)
- 2 tablespoons melted unsalted butter
- ¼ cup cornstarch
- 1 bag (12 ounces) frozen mixed vegetables
- 6 Easy Drop Biscuits
- Chopped fresh parsley or thyme (optional)
Instructions
- Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
- In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
- Add the broth. Cover and cook until chicken is cooked through and reaches 165° on an instant-read thermometer, 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low. (The time will vary based on your crock pot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done).
- Remove chicken from the slow cooker. Chop or shred and set aside.
- Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts.
- Whisk in the cornstarch, then pour the liquid into the slow cooker.
- Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken.
- Stir in the frozen vegetables (no need to thaw them first). Cover and cook for 10 additional minutes to warm through. Taste and adjust the seasoning as desired.
- While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions.
- To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.
Notes
- Check your chicken temperature with an instant-read thermometer for safety.
- Feel free to use leftover cooked chicken to save time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl