I’ve been trying to embrace a “love the one you’re with” attitude towards winter, and while the two of us probably aren’t graduating counseling anytime soon (if he’d just stop snowing already!), this Crock Pot Chicken Pot Pie has provided some much-needed relationship reprieve.
A thick, creamy chicken pot pie filling that cooks hands-free in your slow cooker, then is topped with golden, buttery biscuits for a less-fuss “crust,” this easy recipe is the kind of cozy that can convince me that a snug night around the table is made more special when the cold wind is blowing outside.
In any season, chicken pot pie is a comfort food that speaks to my soul. Over the years, I’ve fine-tuned a few tricks to lighten it up without sacrificing its signature, hug-you-from-the-inside flavor.
This easy crock pot chicken pot pie with biscuits is loosely based off of my original Healthy Chicken Pot Pie, an all-time reader favorite with dozens of glowing reviews, with a nod to this healthy Chicken and Biscuits. Each of these spins on classic chicken pot pie are filling, wholesome, and loaded with vegetables and lean protein.
To make this crock pot chicken pot pie even easier, I used a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.
As another time-saver, I also devised a way to skip the roux, which is the traditional method of thickening the filling. Instead, this recipe thickens the chicken pot pie in the crock pot by stirring in slurry of cornstarch and melted butter. When the slow cooker time is up, the filling is ready to go.
Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker? Let’s make this healthy crock pot chicken pot pie! (more…)
The post Crock Pot Chicken Pot Pie is found on Well Plated by Erin.
Original source: https://www.wellplated.com/crock-pot-chicken-pot-pie/