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Slow Cooker Chicken Pot Pie

Make this comforting Slow Cooker Chicken Pot Pie from scratch, it's easy and it tastes so good, perfect comfort food
Course Main Course
Cuisine American
Keyword chicken, pie, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 5
Calories 665kcal
Author Janice Pattie

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: 665kcal | Carbohydrates: 73g | Protein: 40g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 129mg | Sodium: 698mg | Potassium: 1756mg | Fiber: 7g | Sugar: 8g | Vitamin A: 120.7% | Vitamin C: 55.6% | Calcium: 30.4% | Iron: 44.8%