Go Back
Print

Slow Cooker Chicken Pot Pie

Servings 4 meals

Ingredients

  • 2 chicken breasts
  • salt and pepper
  • 1 lb red potatoes diced
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 bay leaves
  • 1 cup corn kernels
  • 1 cup frozen peas
  • 16 oz. tube refrigerated buttermilk biscuits

For the sauce:

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1/2 cup all purpose flour
  • 2 cups chicken stock
  • 1/2 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • pinch paprika
  • salt and pepper

Instructions

  1. To make the sauce, melt butter in a large saucepan.  Add garlic and cook, stirring frequently, until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1-2 minutes.

  2. Gradually whisk in chicken stock, thyme, basil, oregano, and paprika.  Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with S&P.  Let cool.

  3. Season chicken with S&P.  Add all ingredients and sauce (except biscuits) into freezer bag.  Freeze.

  4. To cook:  Cook on low for 3-4 hours.  Shred chicken.  Prepare biscuits and serve with chicken.