Slow Cooker Chicken Pot Pie
A comforting chicken pot pie filling cooked slowly with mixed vegetables, spices, and a creamy thickened sauce. The rich and hearty base can be topped with flaky biscuits for a classic, satisfying meal perfect for a family dinner.
Method
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Place the chicken breast in the bottom of the slow cooker.
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Add water, vegetables, spices, bouillon cubes, and garlic.
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Cook on high for 4 hours (or medium for 6, or low for 8).
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Shred the chicken into chunks with a fork.
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In a medium saucepan, heat the butter over a medium heat.
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Once melted, whisk in flour until well blended.
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Add the milk.
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Whisking often, heat until it bubbles and thickens.
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Add thickened liquid to the slow cooker and mix it in well.
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Cook for an additional 20-30 minutes.
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For an optional biscuit top, cook the biscuits as per the package instructions and top the filling on serving. Remember to adjust your macros for this.
Nutrition Information
| Calories | 194kcal |
| Total Fat | 6.6g |
| Total Carbohydrates | 9g |
| Protein | 24g |
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Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used instead of breasts. They tend to be juicier and have more fat, which will affect the nutrition slightly, but the cooking times remain the same.
What if I can't find frozen mixed vegetables?
You can substitute with fresh diced vegetables like carrots, peas, and corn. Just adjust the cooking time slightly to ensure they're tender.
Can I make this recipe without the biscuit topping?
Absolutely, the biscuit topping is optional and this recipe works perfectly as a creamy chicken and vegetable stew on its own.
How long can I store leftovers?
Store leftover filling in an airtight container in the refrigerator for up to 3 days. The biscuit topping is best made fresh.
Can I freeze the filling?
Yes, you can freeze the chicken pot pie filling for up to 2 months. Thaw overnight in the fridge and reheat before serving.
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