Farmersgirl Kitchen

Slow Cooker Chicken Pot Pie

Perfect comfort food Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie is just perfect for those cooler days. Making the Pot Pie in the Slow Cooker means it is really convenient and packed with flavour.

 I haven’t made a Chicken Pot Pie for years, but  thought I’d try making a Slow Cooker Chicken Pot Pie.  Chicken Pot Pie has been a favourite comfort food for me since my Mum brought back the recipe from the States, all our family  love it and I’m sure yours will too. 

Chicken Pot Pie is a real retro recipe which, I am sure, goes back to the days when people didn’t have reliable ovens, if they had ovens at all.  The Pot Pie would cook in a pot directly over the fire,  using the steam from the pot to ‘bake’ the biscuits on top.   According to my ‘American Cooking’  book the recipe is actually British although it crossed the pond and, like the Apple Pie, it has become  an all American classic. 

Slow Cooker Chicken Pot Pie
Serves 5
Make this comforting Slow Cooker Chicken Pot Pie from scratch, it's easy and it tastes so good, perfect comfort food
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Ingredients
  1. 600g chicken breasts or thighs (skinless)
  2. 500g potatoes, diced (I used Maris Piper)
  3. 1 medium onion, chopped
  4. 2 carrots, diced
  5. 2 bay leaves
  6. 150g frozen peas
  7. 150g frozen sweetcorn
  8. 60g fresh parsley leaves chopped
  9. salt and freshly ground black pepper
For the sauce
  1. 50g butter
  2. 2 cloves garlic, finely chopped
  3. 50g flour
  4. 400 ml chicken stock
  5. 1 tsp Herbes de Provence or other mixed herbs
  6. salt and freshly ground black pepper
For the Biscuits
  1. 200 g plain flour
  2. 4 tsp baking powder
  3. 1/2 tsp salt
  4. 60 g butter, cubed
  5. 60g margarine or lard
  6. 160 ml milk
First make the sauce
  1. Melt the butter and add the garlic, cook for a couple of minutes until it is golden brown. Add the flour and cook out for a couple of minutes until it has formed a paste and is starting to brown.
  2. Take the pan off the heat and slowly add the stock, stirring all the time until the sauce starts to thicken, then add the herbs and season to taste.
  3. Season the chicken and add to the slow cooker, then add the vegetables, pour over the sauce and add the bay leaves.
  4. Cook on low for 3-4 hours or high for 1-2 hours.
For the biscuits
  1. Place the flour, baking powder and salt into a bowl and mix together
  2. Add the butter and margarine or lard
  3. Rub the butter and margarine or lard into the flour until it resembles breadcrumbs
40 minutes before you want to eat
  1. Remove the chicken and shred, return to the pan with most of the chopped parsley, retaining a teaspoonful for garnish
  2. Mix the milk into the biscuit mixture and bring together into a ball
  3. Pat down the dough, then dip a scone/biscuit cutter in flour
  4. Cut as many biscuits as you can, reforming the dough and patting flat again
  5. Place the biscuits on top of the shredded chicken and sauce and place some sheets of kitchen paper between the lid and the slow cooker bowl.
  6. Cook on High for 30 minutes or until the scones are risen
  7. Garnish with the remaining parsley
  8. Serve with green vegetables
Notes
  1. I have a Sear and Stew Slow Cooker so made the sauce in the Slow Cooker on the stove and added the other ingredients on top of the sauce, then stirred through.
  2. I made my biscuits quite large, I would probably make them a bit smaller in future.
Adapted from American Cooking - Bay Books
Adapted from American Cooking - Bay Books
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/

Slow Cooker Chicken Pot Pie, the perfect comfort food

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The Slow Cooked Challenge

This is my entry for the Slow Cooked Challenge, the Linky I share with Lucy of Baking Queen 74. Lucy is hosting this month, so please pop over to her blog to see the entries. If you are looking for Slow Cooked recipes then all of the round ups are available on the Slow Cooked Challenge page or check out our Slow Cooked Challenge Pinterest Board

Inheritance Recipes

As this is a recipe that I remember from my teenage years, when my Mum learned to make it after a trip to the USA, I’m also adding it to Inheritance Recipes for September run alternately by Coffee and Vanilla and Pebble Soup. 

Slow Cooker Chicken Pot Pie from scratch with homemade biscuits

  1. Lucy
    September 23, 2016

    This looks delicious Janice and perfect for this time of year! I would love t try a pot pie as I’ve never made one before, and I reckon my family will love it too! A great entry for #SlowCookedChallenge, thank you
    Lucy recently posted…Pumpkin Spice Churros #GBBO Batter WeekMy Profile

    • Janice Pattie
      September 23, 2016

      I was so pleased with how it turned out Lucy. Yes, definitely one that all the family would love.

    • Janice Pattie
      September 24, 2016

      Thanks Elizabeth, another blustery day today and probably many more to come, so lots of comfort food to come!

    • Janice Pattie
      September 24, 2016

      Thanks Sarah, it’s certainly a favourite with us.

    • Janice Pattie
      September 25, 2016

      Glad to hear your slow cooker is getting a dust down, Dom. Thanks for the kind comments, youcould make a lovely veggie version to share with the Viking.

  2. Margot
    September 25, 2016

    What an interesting recipe. I have never heard of pot pie but I like the idea very much. We often add dumplings and cook them together in the pot with soups and stews. Thank you for sharing with Inheritance Recipes.
    Margot recently posted…Fruity Porridge Breakfast Ideas for The Whole FamilyMy Profile

    • Janice Pattie
      September 25, 2016

      Thanks Margot, I love dumplings too, these biscuits are slightly different but the principle is the same.