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Slow-Cooker Chicken Pot Pie With Biscuit Topping

Slow-Cooker Chicken Pot Pie With Biscuit Topping

Introduction

Are you tired of the same old chicken pot pie recipe? Upgrade your game with this slow-cooker chicken pot pie with biscuit topping. This recipe is a game-changer that will make your taste buds dance with joy. It's easy to make and perfect for a cozy night in with your loved ones.

Ingredients

Ingredients For Slow-Cooker Chicken Pot Pie

For the filling:

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch

For the biscuit topping:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk

Instructions

Instructions For Slow-Cooker Chicken Pot Pie

For the filling:

  1. In a slow cooker, combine the chicken, potatoes, peas, carrots, onion, garlic, chicken broth, heavy cream, thyme, rosemary, salt, and black pepper. Stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Stir the mixture into the slow cooker and cook on high for an additional 30 minutes, or until the mixture thickens.

For the biscuit topping:

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Add the cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the buttermilk and stir until just combined.
  4. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
  5. Roll the dough out to a 1/2 inch thickness and cut into circles with a biscuit cutter.

To assemble:

  1. Preheat the oven to 425°F.
  2. Transfer the chicken filling to a greased 9x13 inch baking dish.
  3. Arrange the biscuit pieces on top of the filling.
  4. Bake for 18-20 minutes, or until the biscuits are golden brown and cooked through.

Conclusion

This slow-cooker chicken pot pie with biscuit topping is a delicious and comforting meal that will satisfy your cravings. It's perfect for a cozy night in or a family dinner. Plus, it's easy to make and can be prepared in advance. Try this recipe today and enjoy the flavors of home-cooked goodness.

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