10 Amazing Chicken Crockpot Recipes

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6) Chicken Pot Pie (6 of 10)

Crockpot Chicken Pot Pie

6) Chicken Pot Pie  (6 of 10)

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Chicken pot pie is the ultimate comfort food, especially when you top it with flaky buttermilk biscuits.

Ingredients

Servings: 6 – 8

  • 1 pound of boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 1 pound red potatoes, diced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 bay leaves
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup frozen peas
  • 1 tube of buttermilk biscuits
  • 2 tablespoons chopped fresh parsley leaves

For the Sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Pinch of paprika
  • Salt and pepper, to taste

Preparation

Total prep time: 35 minutes

  1. To make the sauce, melt butter in a large saucepan and saute garlic for about 1 minute. Whisk in flour until lightly browned, about 1 to 2 minutes.
  2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes.
  3. When chicken is no longer pink, shred it with a fork and continue cooking it in the crockpot.
  4. Add all ingredients to the slow cooker except corn and peas. Add those during the last 30 minutes. Add biscuits during the last 15 minutes of cook time.
  5. Cook on high for 2 to 4 hours or low for 6 to 8 hours.

 

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