Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn kernels
- 1 cup diced potatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Feel free to make it your own by swapping out vegetables based on what you have on hand. My mom was a magician with pantry staples, and this dish is just as flexible. You can substitute the peas and carrots with green beans or add mushrooms for an earthy twist.
Instructions
- In your slow cooker, layer the chicken breasts at the bottom. Sprinkle them with salt, pepper, and dried thyme for a flavorful base.
- Add the frozen peas and carrots, corn, diced potatoes, onion, and garlic on top of the chicken.
- Pour in the chicken broth, ensuring the chicken and vegetables are mostly covered. Set the slow cooker to low and cook for 6-7 hours or until the chicken is tender and the vegetables are cooked through.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the slow cooker to thicken the sauce. Let it cook for another 30 minutes.
- While the sauce thickens, bake the biscuit dough according to package instructions. These will serve as the “crust” of your pot pie.
- Once the sauce is creamy and thickened, ladle the hearty mixture into bowls and top each with a warm, flaky biscuit.
As you cook, embrace the spills and splatters that are part of the journey. My wobbly chair days taught me that the kitchen is as much about the memories made as the meals served.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Chicken Pot Pie, recipe, cooking, food
