Picture this: a creamy, hearty chicken pot pie that practically makes itself, thanks to your trusty crockpot. Perfect for those days when you want comfort food without the fuss.
Why This Recipe Works
- Slow cooking melds flavors beautifully, creating a depth of taste that’s hard to achieve with quicker methods.
- Using a crockpot means you can set it and forget it, freeing up your time for more important things, like deciding which Netflix show to binge next.
- The biscuit topping gets perfectly golden and fluffy without needing to turn on the oven.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package refrigerated biscuit dough
Equipment Needed
- Crockpot
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowl
- Whisk
Instructions
Step 1: Prep Your Veggies
Start by dicing your carrots and chopping the onion. Mince the garlic. This is your foundation, so take your time to get these pieces uniform for even cooking.
Step 2: Make the Roux
In a mixing bowl, melt the butter and whisk in the flour to create a roux. This will thicken your pot pie filling to that perfect, creamy consistency we all love.
Step 3: Combine Ingredients in Crockpot
Add the roux, chicken, carrots, peas, onion, garlic, chicken broth, heavy cream, thyme, salt, and pepper to the crockpot. Stir well to combine. This is where the magic starts.
Step 4: Cook on Low
Cover and cook on low for 6 hours. The long, slow cook time allows the flavors to deepen and the vegetables to become tender.
Step 5: Add the Biscuit Topping
Thirty minutes before serving, place the biscuit dough on top of the filling in the crockpot. Cover and cook until the biscuits are fluffy and golden.
Tips and Tricks
For an even richer flavor, consider browning the chicken before adding it to the crockpot. If you’re in a hurry, you can cook the filling on high for 3 hours instead of low for 6. For a crispy top, broil the biscuits in the oven for a few minutes after they’re done in the crockpot.
Recipe Variations
- Swap the chicken for turkey after Thanksgiving for a delicious leftover makeover.
- Add mushrooms for an earthy flavor boost.
- Use puff pastry instead of biscuit dough for a flakier topping.
- For a vegetarian version, omit the chicken and use vegetable broth.
Frequently Asked Questions
Can I use frozen vegetables? Absolutely! Frozen veggies work just as well as fresh in this recipe, making it even easier to throw together.
How can I make this recipe gluten-free? Substitute the flour with a gluten-free alternative and use gluten-free biscuit dough.
Can I make this recipe ahead of time? Yes! Prepare the filling up to two days in advance and store it in the refrigerator. When ready to cook, just add the biscuit topping.
Summary
This crockpot chicken pot pie is the ultimate comfort food hack, combining ease with delicious, homey flavors. Perfect for busy weeknights or lazy weekends.
