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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
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 5
Calories 665 kcal

Ingredients
 

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

For the sauce

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

For the Biscuits

  • 200 grams plain flour
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60 grams butter cubed
  • 60 grams margarine or lard
  • 160 millilitres 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