Welcome to Comfort Food Central!
Hey there, food lovers! If you’re looking for a cozy meal to warm your heart and fill your belly, I’ve got just the recipe for you: Slow Cooker Chicken Pot Pie. This dish is basically your very own hug in a bowl. It’s creamy, comforting, and best of all, it cooks itself while you go about your day! I can’t wait to share this with you, so let’s dive into how to make it!
Nutritional Benefits of Chicken Pot Pie
Not only is this slow cooker chicken pot pie a delicious option, but it’s also packed with nutrition! You have lean protein from the chicken, which is great for muscle repair, and the addition of frozen mixed veggies means you’re sneaking in vitamins and minerals, too. The variety of colors in the vegetables signifies a wide range of nutrients, giving you a guilt-free way to satisfy your cravings. Plus, this dish can easily be made healthier with a few simple swaps!
Fun Variations to Consider
- Vegetarian Option: Replace chicken with chickpeas or lentils for a hearty meat-free version.
- Different Proteins: If you’re in the mood for something different, you can use shredded rotisserie chicken or even turkey if you have it on hand!
- Spice Things Up: Add in a pinch of cayenne pepper or paprika for a little kick!
- Herbs and Spices: Feel free to play around with different herbs like rosemary or basil to enhance the aroma.
Slow Cooker Chicken Pot Pie Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (corn, peas, carrots, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup biscuits (store-bought or homemade) for topping
- Fresh parsley for garnish (optional)
Cooking Instructions
- Prepare the Slow Cooker: Start by greasing the interior of your slow cooker with cooking spray. This little step helps keep everything from sticking, making cleanup easier later on!
- Add Chicken: Place your boneless, skinless chicken breasts right at the bottom. This is where all the deliciousness begins!
- Mix Ingredients: In a separate bowl, combine the frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, dried thyme, salt, and pepper. Mix until it’s all coming together nicely.
- Layer Mixture: Pour this colorful mixture right over the chicken, ensuring each piece is well-coated with that creamy goodness.
- Cook: Now, it’s time for the magic to happen! Cover your slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. You want the chicken to be fork-tender and easily shredded.
- Shred Chicken: After cooking, take the chicken out using tongs and shred it using two forks. Don’t worry, it’s super easy! Once it’s shredded, put it back in the slow cooker and mix it all up.
- Prepare Biscuits: If you’re using store-bought biscuits, follow the package instructions to bake them. If you’re feeling adventurous, make your own biscuit dough!
- Add Biscuits: Place the biscuits right on top of the mixture in the slow cooker. They’ll rise beautifully and soak in all those flavors.
- Final Cooking Stage: Cover the slow cooker once more and cook on high for an additional 30 minutes or until the biscuits look fluffy and golden.
- Serve: Remove the lid and allow it to cool slightly. Serve up this comforting filling into bowls and top with a biscuit. Don’t forget to sprinkle a little fresh parsley on top for that pop of color!
- Enjoy! Dive in and savor every comforting bite of this delightful dish!
Helpful Tips
- If you want leftover pot pie filling, just store it in an airtight container in the fridge for up to 3 days.
- To reheat, simply warm it up on the stove or in the microwave. You might want to add a splash of broth to bring back some of that creaminess!
- Feel free to switch out the cream of chicken soup for a mushroom or celery soup for a different flavor twist.
Equipment Needed
Here’s what you’ll need to get started:
- A slow cooker (of course!) for that all-in-one cooking
- A mixing bowl for combining your ingredients
- A pair of tongs for shredding the chicken
- A spoon for stirring everything together
- A baking sheet (if you’re making your own biscuits)
Frequently Asked Questions
- Can I use frozen chicken in this recipe? Yes, you can! Just adjust the cooking time to ensure it fully cooks through.
- Can I use fresh vegetables instead of frozen? Absolutely! Just make sure they’re chopped and ready to go, but reduce the cooking time a bit as fresh vegetables cook faster.
- What if I don’t have cream of chicken soup? You can make a homemade version with regular milk, flour, and chicken stock if you’d prefer!
- Can I cook this on the stove instead of a slow cooker? Yes, just simmer everything in a large pot on low heat until everything is cooked through and combined.
- How do I make this gluten-free? Use gluten-free biscuit dough and make sure your soup and chicken broth are gluten-free too.
Join the Conversation!
Did you give this chicken pot pie a try? I’d love to hear how it turned out for you! Feel free to share your experience or any tweaks you made in the comments. And hey, don’t forget to follow me on Pinterest for more comforting and delicious recipes that you’ll want to share with your friends and family!
