Slow Cooker Upside Down Chicken Pot Pie
Transform your weeknight dinner routine with this comforting Slow Cooker Upside Down Chicken Pot Pie, a delicious twist on a classic family favorite. This recipe features tender, slow-cooked chicken breasts or thighs, paired with hearty potatoes and a medley of colorful mixed vegetables, all simmered in a creamy, herb-infused sauce made from scratch. The "upside down" twist comes in the form of fluffy, golden biscuits baked separately and served on top, ensuring they stay perfectly crisp. With just 15 minutes of prep and the ease of a slow cooker, this meal is an ideal set-it-and-forget-it option for busy days. Perfect for cozy family dinners, this dish delivers all the savory satisfaction of traditional pot pie with minimal fuss.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 medium potatoes, diced into 1/2-inch cubes
- 1 medium onion, finely diced
- 2 cups chicken broth
- 0.5 cups heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 pieces refrigerated biscuit dough (optional: make your own from scratch)
Instructions
Prepare your slow cooker by lightly greasing the interior with non-stick spray or a small amount of butter to prevent sticking.
Place the chicken breasts or thighs in the slow cooker. Add the diced potatoes, frozen mixed vegetables, and diced onion on top of the chicken.
In a medium saucepan over medium heat, melt the butter. Stir in the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for another minute to form a roux. Gradually add the chicken broth while whisking constantly to create a smooth sauce.
Stir in the heavy cream, thyme, parsley, salt, and black pepper, allowing the mixture to thicken slightly (about 2–3 minutes).
Pour the sauce evenly over the chicken and vegetables in the slow cooker. Cover and set the slow cooker to low heat for 6 hours, or high heat for 4 hours.
After the cook time is complete, carefully shred the chicken with two forks and stir it into the vegetable mixture to ensure even distribution.
While the pot pie filling is finishing in the slow cooker, bake the refrigerated biscuits according to package instructions. If making from scratch, bake your prepared biscuit dough in a preheated oven until golden and flaky.
To serve, spoon the chicken pot pie mixture into bowls and top with a freshly baked biscuit. Enjoy the comforting flavors of this upside-down chicken pot pie!
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 7934 mg | 345% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 44.7 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 446 mg | 34% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4203 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
