***Recipe updated January 11th, 2021***
Jump to RecipeAhhh, Sunday. Perfect for football, relaxation, and slow cooker recipes like this Slow Cooker Chicken Pot Pie. I know that pot pie purists would knock this “just another lazy person’s version” of the their beloved crusty pie. Don’t get me wrong, I love a good baked up chicken pot pie with thick, buttery crust. But I fully embrace that this is a lazy version of it…because honestly, not many people have time for that.
You know what I do have time for though? Whipping up a quick roux on the stovetop to add in to the slow cooker for the last 30 minutes of cooking. You could probably melt the butter in the microwave and whisk in the flour after, but it’s well worth washing an extra pan to do this right.
Although my recipe calls for coconut milk in the roux to get this pot pie nice and creamy, you could certainly use cream or non-skim milk instead for the same effect.
One of my favorite things about big batch slow cooker recipes? You get to enjoy some as soon as it’s done cooking AND still have plenty leftover for meal prep! Get these divided 2 compartment glass containers here.
Slow Cooker Chicken Pot Pie.
Ingredients
- 1 3/4 lb raw chicken breast
- 2 cups celery, chopped (300 grams)
- 2 cups carrots, chopped (300 grams)
- 1 1/2 cups frozen peas (255 grams)
- 1 1/2 cups frozen corn (200 grams)
- 1 small onion, chopped (100 grams)
- 4 cloves garlic, minced (16 grams)
- 1 3/4 cups Swanson Chicken Cooking Stock (14 oz)
- 1 cup light coconut milk (8 oz)
- 2 oz unsalted butter
- 1/4 cup all purpose flour (30 grams)
- 1 1/2 tbsp homemade brine mix (generous)
- 1 tsp Flavor God Garlic Lover's Seasoning
- 2 dried bay leaves
Instructions
Season chicken breast with brine mix* and Flavor God Garlic Lover's Seasoning. Add onions to the bottom of the slow cooker, then layer chicken breast on top. Add carrots, garlic, celery, bay leaves, and chicken stock to the slow cooker.
Cook on high for 3 hours, then remove chicken breasts and allow to rest while preparing the roux.
Add butter to a medium pan and melt over medium high heat. Gradually add about half of the flour while continuously whisking, then add about half of the coconut milk to keep lumps from forming. Continue gradually adding the remaining flour while whisking.
Whisk roux into the slow cooker, then add frozen peas and corn. Shred chicken with two forks, then return to slow cooker. Continue cooking on high for 30 more minutes.
Top with a baked biscuit of choice before serving.
Recipe Notes
*If you don’t have any of my Homemade Brine Mix already prepared, you can instead use: 2 tsp kosher salt, 1 1/2 tsp Italian seasoning blend (including thyme and rosemary), and 1 tsp sugar.
I topped my pot pie with Pillsbury Golden Layers Butter Tastin’ Bisquits, which adds about 180 calories per serving. I left them off the nutrition info here so you could pick your favorite biscuits and just add those macros on top of the base recipe.
Click here or scan the barcode below to log this food in My Fitness Pal.
