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Slow-Cooker Chicken Pot Pie

  • 30 m
  • 4 h 30 m
Hilary Meyer
“We took all the flavors of classic pot pie and made it super-easy to pull together in the crock pot. Look for ready-to-bake biscuits with minimal ingredients to keep it healthy. Biscuits tend to be high in sodium, so we advise only half a biscuit per serving if you're watching your salt intake.”

Ingredients

    • 6 tablespoons plus ⅓ cup all-purpose flour, divided
    • 1 tablespoon poultry seasoning
    • 1 teaspoon salt, divided
    • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
    • 3 tablespoons extra-virgin olive oil, divided
    • 8 ounces mushrooms, quartered
    • 2½ cups low-sodium chicken broth
    • 3 medium carrots, cut into ½-inch pieces
    • 1 large onion, chopped
    • 1 (1 pound) package ready-to-bake biscuits
    • 2 cups frozen peas, thawed
    • ¼ teaspoon ground pepper

Directions

  • 1 Combine 6 tablespoons flour with poultry seasoning and ½ teaspoon salt in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  • 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 3 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with another 1 tablespoon oil and the remaining chicken. Arrange the chicken in an even layer in the slow cooker.
  • 3 Add the remaining 1 tablespoon oil to the skillet. Add mushrooms and cook, stirring often, for 2 minutes. Sprinkle the remaining ⅓ cup flour over the mushrooms and cook, stirring constantly, for 1 minute more. Add broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook, stirring, until hot and bubbling, about 2 minutes. Pour the mixture over the chicken in the slow cooker. Stir in carrots and onion.
  • 4 Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
  • 5 Meanwhile, bake biscuits according to package directions.
  • 6 When the chicken is ready, stir in peas. Cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining ½ teaspoon salt and pepper. Halve the biscuits and top each serving with half a biscuit. (Save the remaining biscuit halves for another use.)
  • To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Reheat and continue with recipe.
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