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Home » Slow Cooker » Slow Cooker Chicken Pot Pie

September 23, 2016 By Janice Pattie 12 Comments

Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie is just perfect for those cooler days. Making the Pot Pie in the Slow Cooker means it is really convenient and packed with flavour.

Perfect comfort food Slow Cooker Chicken Pot Pie

About Chicken Pot Pie

Chicken Pot Pie has been a favourite comfort food for me since my Mum brought back the recipe from the States. All our family loves it and I’m sure yours will too. 

This retro recipe goes back to the days when people either didn’t have ovens or didn’t have reliable ovens.   The Pot Pie would cook in a pot directly over the fire,  using the steam from the pot to ‘bake’ the biscuits on top.

According to my ‘American Cooking’  book, the recipe is actually British. It crossed the pond and, like the Apple Pie, it has become an all American classic. 

How to make Slow Cooker Chicken Pot Pie 

Slow Cooker Chicken Pot Pie is a really simple recipe to make in your slow cooker, follow these simple steps for a delicious one-pot dinner.

All quantities and full instructions can be found in the recipe card at the bottom of the page

vegetables for pot pie

Make the sauce

  • Make a bechamel sauce, or use the sauce recipe I use for my Low Calorie Fish Pie, and add it to the slow cooker. 
  • Add frozen peas and frozen sweetcorn, chopped onion, and chopped carrot. 
Chicken in Slow Cooker

Add the chicken breasts

  • Place the whole chicken breasts on top of the sauce and vegetables. 
  • Remove the chicken from the pot 40 minutes before you want to eat.
  •   Shred the chicken and add it back into the pot with the parsley.
Uncooked biscuits on pot pie

Make the biscuits

  • Follow the recipe to make the US-style biscuits and place them on top of the shredded chicken and vegetables in sauce.
  • Put the lid back on the slow cooker and cook for 30 minutes on HIGH
Chicken Pot Pie on the plate

How do I serve Chicken Pot Pie?

Serve the Chicken Pot Pie with a green vegetable like broccoli. The chicken will be sweet and tender and the sauce will be full of flavour from the chicken and vegetables.  The biscuits should be soft and light and ideal to soak up the delicious sauce. 

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Lamb Ras el Hanout made in the Crockpot

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Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie

Janice Pattie
Make this comforting Slow Cooker Chicken Pot Pie from scratch, it’s easy and it tastes so good, perfect comfort food
5 from 1 vote
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Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Main Course
Cuisine American
Servings 5
Calories 665 kcal

Ingredients
 

  • 600 g chicken breasts or thighs skinless
  • 500 g potatoes diced (I used Maris Piper)
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 bay leaves
  • 150 g frozen peas
  • 150 g frozen sweetcorn
  • 60 g fresh parsley leaves chopped
  • salt and freshly ground black pepper

For the sauce

  • 50 g butter
  • 2 cloves garlic finely chopped
  • 50 g flour
  • 400 ml chicken stock
  • 1 tsp Herbes de Provence or other mixed herbs
  • salt and freshly ground black pepper

For the Biscuits

  • 200 g plain flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 60 g butter cubed
  • 60 g margarine or lard
  • 160 ml milk

Instructions
 

First make the sauce

  • Melt the butter and add the garlic, cook for a couple of minutes until it is golden brown. Add the flour and cook out for a couple of minutes until it has formed a paste and is starting to brown.
  • Take the pan off the heat and slowly add the stock, stirring all the time until the sauce starts to thicken, then add the herbs and season to taste.
  • Season the chicken and add to the slow cooker, then add the vegetables, pour over the sauce and add the bay leaves.
  • Cook on low for 3-4 hours or high for 1-2 hours.

For the biscuits

  • Place the flour, baking powder and salt into a bowl and mix together
  • Add the butter and margarine or lard
  • Rub the butter and margarine or lard into the flour until it resembles breadcrumbs

40 minutes before you want to eat

  • Remove the chicken and shred, return to the pan with most of the chopped parsley, retaining a teaspoonful for garnish
  • Mix the milk into the biscuit mixture and bring together into a ball
  • Pat down the dough, then dip a scone/biscuit cutter in flour
  • Cut as many biscuits as you can, reforming the dough and patting flat again
  • Place the biscuits on top of the shredded chicken and sauce and place some sheets of kitchen paper between the lid and the slow cooker bowl.
  • Cook on High for 30 minutes or until the scones are risen
  • Garnish with the remaining parsley
  • Serve with green vegetables

Notes

I have a Sear and Stew Slow Cooker so made the sauce in the Slow Cooker on the stove and added the other ingredients on top of the sauce, then stirred through.
I made my biscuits quite large, I would probably make them a bit smaller in future.
Adapted from American Cooking – Bay Books

Nutrition

Calories: 665kcalCarbohydrates: 73gProtein: 40gFat: 24gSaturated Fat: 13gCholesterol: 129mgSodium: 698mgPotassium: 1756mgFiber: 7gSugar: 8gVitamin A: 6035IUVitamin C: 45.9mgCalcium: 304mgIron: 8.1mg
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The Slow Cooked Challenge

This is my entry for the Slow Cooked Challenge, the Linky I share with Lucy of Baking Queen 74. Lucy is hosting this month, so please visit her blog to see the entries.

Visit the Slow Cooked Challenge Pinterest Board for many more Slow Cooker recipes.

Inheritance Recipes

I’m also adding it to Inheritance Recipes for September run alternately by Coffee and Vanilla and Pebble Soup. 

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Filed Under: Autumn, Main Course Recipes, Slow Cooker Tagged With: chicken, crockpot, Slow Cooked Challenge, slow cooker

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Reader Interactions

Comments

  1. Lucy says

    September 23, 2016 at 7:05 pm

    This looks delicious Janice and perfect for this time of year! I would love t try a pot pie as I’ve never made one before, and I reckon my family will love it too! A great entry for #SlowCookedChallenge, thank you

    Reply
    • Janice Pattie says

      September 23, 2016 at 7:23 pm

      I was so pleased with how it turned out Lucy. Yes, definitely one that all the family would love.

      Reply
  2. Elizabeth says

    September 24, 2016 at 11:19 am

    This is proper, wholesome, comfort food, this! Just what we need this time of year! Love it!

    Reply
    • Janice Pattie says

      September 24, 2016 at 4:27 pm

      Thanks Elizabeth, another blustery day today and probably many more to come, so lots of comfort food to come!

      Reply
  3. Sarah, Maison Cupcake says

    September 24, 2016 at 1:51 pm

    What a feast… I could just do with getting this on in slow cooker tomorrow!

    Reply
    • Janice Pattie says

      September 24, 2016 at 4:29 pm

      Thanks Sarah, it’s certainly a favourite with us.

      Reply
  4. Dom says

    September 25, 2016 at 9:53 am

    oooh, I saw this on Facebook yesterday and my mouth started to water with thoughts of cosy winter evenings and warm, slow-cooked pot-pie… this looks beautiful and my slow-cooker is getting a dusting down today!!

    Reply
    • Janice Pattie says

      September 25, 2016 at 12:41 pm

      Glad to hear your slow cooker is getting a dust down, Dom. Thanks for the kind comments, youcould make a lovely veggie version to share with the Viking.

      Reply
  5. Margot says

    September 25, 2016 at 4:25 pm

    What an interesting recipe. I have never heard of pot pie but I like the idea very much. We often add dumplings and cook them together in the pot with soups and stews. Thank you for sharing with Inheritance Recipes.

    Reply
    • Janice Pattie says

      September 25, 2016 at 6:37 pm

      Thanks Margot, I love dumplings too, these biscuits are slightly different but the principle is the same.

      Reply
  6. Chloe Edges says

    February 26, 2020 at 5:17 pm

    Well blow me down! That is not why I thought pot pie was so named! I love that you include a brief history of a dish in your recipe. The pie looks delish too!

    Reply
    • Janice Pattie says

      February 26, 2020 at 5:42 pm

      I’ve seen many, many versions of pot pie. It is one of those recipes that everyone has their own recipe for. I do love this one with the biscuits on top, though.

      Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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