Crock It! Chicken Pot Pie


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Chicken Pot Pie is total comfort food. To be honest, I think my favorite part is actually the biscuits on top. This recipe was tempting from the start for both its ease and the homemade buttermilk biscuits. Here’s an added bonus: The recipe works well for feeding “picky eaters.” I was able to feed my youngest just the chicken once shredded and the rest of us the full meal. Be aware however, this meal does have some multiple “cooking parts” so make sure you have a little prep time available before the final stages of finishing.

Slow Cooker Chicken Pot Pie


Pot Pie Filling:

2 tablespoons vegetable oil

2 medium onions, minced

4 medium garlic cloves minced

2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried


1/2 cup dry white wine

2 cups low-sodium chicken broth

6 medium carrots peeled and cut into 1/2 inch pieces

3 tablespoons soy sauce

3 tablespoons Minute tapioca

2 bay leaves

4 pounds bone-in chicken thighs (about 12 medium) skin removed and trimmed of  fat

Ground black pepper

1 cup frozen peas

1/2 cup heavy cream

1/4 cup minced fresh parsley leaves

Biscuit Topping:

1 1/2 cups all-purpose unbleached flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk, chilled

6 tablespoons unsalted butter, melted and cooled

What’s Next:

For the pot pie filling:

Heat the oil in a skillet over medium high heat until shimmering.

Add the onions, garlic, thyme and 1/4 teaspoon salt and cook, stirring often, until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the wine, scraping up any browned bits.

Transfer the mixture to the slow cooker and stir in the chicken broth, carrots, soy sauce, tapioca, and bay leaves until evenly combined.

Season the chicken with salt and pepper and nestle it into the slow cooker. Cover and cook on high until the chicken is tender and pulling away from the bone, 4 to 5 hours.

Transfer the chicken to a platter and tent loosely with foil. Let the cooking liquid settle and gently  tilt the slow cooker and remove as much fat as possible from the top with a large spoon.

Using two forks, shred the chicken discarding bones and fat.  Stir the shredded chicken back into the slow cooker and add the peas, cream and parsley. Season with salt and pepper and stir to combine well.

Pour the filling into a 13×9 baking dish.

For the biscuit topping:

About an hour before the filling is done, adjust an oven rack to the lower-middle position and heat the oven  to 375 degrees. Line a baking sheet with parchment paper.

Whisk the flour, baking powder, sugar, baking soda and salt together in a large bowl.

In a small bowl, stir the chilled buttermilk and melted butter together until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula until just incorporated and no streaks of flour remain.

Scoop out and drop 8 mounds of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake until the bottoms are just set, about 8 minutes.

Increase the oven temperature to 400 degrees. Place the par-cooked biscuits on top of the pot pie filling. Bake until the tops are golden brown and the filling is bubbling, about 25 minutes. Let cool for 10 minutes before serving.

Notes from my experience:

The flavor in this recipe is delicious!

I think most pot pie recipes are almost overwhelmed by too much cream. In this recipe, cream is added but not to the point of turning the mixture into a mass of white with a few pieces of chicken and vegetables floating around.

I used only 8 thighs to make this, but 12 would have been better. However, I’m not sure how I would have fit 12 in my Crock Pot, but I think for the next time it would be worth trying.

Not surprisingly, I love the fact that I didn’t have to cook the chicken first.

True to form of most stew-type recipes, the next day this was just as good,  if not better.

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