Crock Pot Chicken Pot Pie
Crock pot chicken pot pie is creamy, delicious, comfort food made easy in the slow cooker so it is ready when you are.
Main, Main Course, Main Dish
chicken pot pie, crock pot chicken pot pie, slow cooker chicken pot pie
refrigerated buttermilk biscuits
boneless skinless chicken breasts halves
cut into cubes, about 2 lbs
ground black pepper
Kosher salt and freshly ground black pepper
Spray a slow cooker with non-stick cooking spray
Add the chicken, potatoes, carrots, onion, celery, garlic powder, celery salt, and black pepper into the slow cooker, and pour 1 cup chicken stock over the top.
Put the lid on and turn onto a low heat setting
On the stove top, make sauce by melting butter in a large saucepan.
Add garlic and cook, stirring until fragrant, about a minute.
Whisk flour into the butter mixture and stir until it is starting to brown, about 1-2 minutes.
Gradually whisk chicken stock into the butter mixture.
Once combined, add thyme, parsley, oregano and paprika.
Cook until sauce has started to thicken and resembles the consistency of a stew. This takes about 5-10 minutes.
Taste, and season with salt and pepper.
Pour sauce over the chicken mixture in the crock pot, and stir, then return lid and cook on High for 4 to 5 hours.
When 15-20 minutes remain on the cooking time, add your peas, and preheat oven to 350°.
When time is up, turn off slow cooker and open tube of biscuits, carefully place biscuits on top of the chicken mixture.
Remove the ceramic, inner part of the slow cooker and bake in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden brown.
Ladle chicken pot pie mixture into bowls with a biscuit on top and serve.
To keep peas and corn from over-cooking, you can add them at the end, just before removing the pot pie filling to the oven. But the recipe works well no matter when you add the peas and corn.