Slow Cooker Chicken Pot Pie

Name: Pai Pot Ayam Pemasak Lambat
Total time: 320 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 1 small diced onion; 2 cups chopped carrots (peeled); 2 cups chopped celery; 2 cups quartered baby red potatoes; 1 teaspoon minced garlic; 1 ¼ cups low-sodium chicken stock; 1 teaspoon coarse kosher salt; 1 ¼ teaspoons dried thyme; 1 bay leaf; 1 ¼ pounds boneless skinless chicken breasts; salt and pepper to taste; 2 tablespoon unsalted butter; 1 cup heavy cream; ⅓ cup all-purpose flour; 1 (2.04-ounce) tube southern-style biscuits (8 count); 1 cup frozen peas

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It's packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

⏱️ 320 min 🔪 Prep: 20 min 🔥 Cook: 300 min 📊 Hard 👁️ 17 views

👨‍🍳 Start Cooking

Foto: The Recipe Critic

Ingredients

16 servings

1 small diced onion
2 cups chopped carrots (peeled)
2 cups chopped celery
2 cups quartered baby red potatoes
1 teaspoon minced garlic
1 ¼ cups low-sodium chicken stock
1 teaspoon coarse kosher salt
1 ¼ teaspoons dried thyme
1 bay leaf
1 ¼ pounds boneless skinless chicken breasts
salt and pepper to taste
2 tablespoon unsalted butter
1 cup heavy cream
⅓ cup all-purpose flour
1 (2.04-ounce) tube southern-style biscuits (8 count)
1 cup frozen peas

Steps

Combine 1 small diced onion, 2 cups chopped carrots, 2 cups chopped celery, 2 cups quartered baby red potatoes, 1 teaspoon minced garlic, 1 ¼ cups low-sodium chicken stock , 1 teaspoon coarse kosher salt, 1 ¼ teaspoons dried thyme, and 1 bay leaf to the slow cooker. Stir to combine.
Season 1 ¼ pounds boneless skinless chicken breasts with salt and pepper to taste. Nestle the chicken breasts in the vegetable mixture.
Cook on LOW for 4 hours.
After 4 hours, remove the chicken and shred it using 2 forks. Place the shredded chicken back into the slow cooker.
Add 2 tablespoon unsalted butter and 1 cup heavy cream to a microwave-safe bowl. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in ⅓ cup all-purpose flour into the butter mixture and pour it into the slow cooker. Stir to combine.
Cover and cook for an additional 45 minutes to 1 hour until the mixture has thickened and the veggies are tender. Cook 1 (2.04-ounce) tube southern-style biscuits according to package instructions.
After the mixture has thickened, add 1 cup frozen peas. Stir to combine and cook for another 4-5 minutes. Season the mixture with additional salt and pepper if needed.
Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy warm!