Are you craving a warm, comforting meal that’s bursting with flavor but doesn’t require hours in the kitchen? Then look no further! This Pa Dutch Chicken Pot Pie Crock Pot recipe is the perfect solution for busy weeknights or lazy weekend afternoons. This hearty, delicious dish captures all the goodness of a traditional chicken pot pie, but with the effortless convenience of slow cooking. Get ready to experience homemade comfort food at its finest, without the fuss!
Ingredients:
This recipe makes 6 generous servings. Adjust ingredient quantities as needed.
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup all-purpose flour
- 2 cups milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (14.1 ounce) cans refrigerated biscuits, or your favorite pie crust recipe
Instructions:
Get started:
- Place chicken breasts in your slow cooker. Pour in 1 cup of chicken broth. Cook on low for 6-8 hours, or until chicken is cooked through and easily shreds.
Make the sauce:
- Remove chicken from the slow cooker and shred it. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
- In a separate bowl, whisk together flour and remaining chicken broth until smooth. Gradually whisk in milk until fully combined.
- Pour the flour mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens. This should take about 2-3 minutes.
Combine and slow cook:
- Stir in shredded chicken, peas, corn, thyme, rosemary, salt, and pepper. Pour the mixture into the slow cooker.
- Stir to combine everything well. Cover and cook on low for another 30 minutes to allow the flavors to meld together.
Bake and serve:
- Preheat your oven to 375°F (190°C).
- Place refrigerated biscuits on top of the chicken pot pie mixture. You can also use a homemade pie crust here for an extra special touch!
- Bake uncovered for 15-20 minutes, or until biscuits are golden brown and cooked through.
- Let cool slightly before serving.
Tips and Variations:
- For a richer flavor: Use homemade chicken broth instead of store-bought.
- Add some spice: Include a pinch of red pepper flakes for a touch of heat.
- Make it vegetarian: Substitute the chicken with 2 cups of cooked lentils or chickpeas. Adjust seasoning as needed.
- Use different vegetables: Feel free to add other vegetables such as potatoes, mushrooms, or green beans.
- Thicken the sauce: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, add it to the sauce in step 5, and cook until thickened.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Pa Dutch Chicken Pot Pie Crock Pot recipe is a delicious and easy way to enjoy a classic comfort food. It's perfect for a weeknight dinner, a weekend gathering, or any occasion when you want a hearty and satisfying meal. The slow cooker does most of the work, leaving you with more time to relax and enjoy the delicious results! Enjoy!