Best 3 Skinny Slow Cooker Chicken Pot Pie Recipes
Indulge in a culinary journey with our tantalizing Skinny Slow-Cooker Chicken Pot Pie, a symphony of flavors that will warm your heart and soul. This guilt-free version of the classic comfort food combines succulent chicken, crisp vegetables, and a creamy, flavorful sauce, all nestled in a flaky, golden crust. We also offer a delightful array of variations to suit every palate, including a vegetarian option packed with hearty vegetables, a gluten-free version for those with dietary restrictions, and a luscious Slow-Cooker Creamy Chicken and Dumplings recipe that will transport you to comfort food heaven. Get ready to embark on a culinary adventure that promises to satisfy your taste buds and nourish your body.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER CHICKEN POT PIE
Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It's packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!
Provided by Nicole Leggio
Categories Main Course
Time 5h20m
Number Of Ingredients 16
Steps:
- Add onion, carrots, celery, potatoes, 1 tsp salt, thyme, bay leaf and chicken stock to the slow cooker. Stir to combine. Season chicken a little bit on both sides with salt and pepper. Nestle the chicken breasts in the veggie mixture. Turn the slow cooker on low and cook for 4 hours.
- After 4 hours, take the chicken out and shred. Put pack into the pot.
- Add the butter and cream to a liquid measuring cup. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in the flour. Add butter cream, and flour mixture back to the slow cooker along with remaining salt. Stir to combine. Cover and cook another 45 minutes to an hour until mixture has thickened and veggies are tender.
- After you put the flour and cream mixture back into the slow cooker, preheat oven to 375 degrees, Cook biscuits according to package instructions.
- After the mixture has thickened, add frozen peas. Stir to combine and cook another 4-5 minutes until peas are thawed. Season mixture with salt and pepper.
- Spoon filling into bowls. Place biscuits on top. Serve.
Nutrition Facts : Carbohydrate 9 g, Protein 10 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 310 mg, Fiber 1 g, Sugar 2 g, Calories 148 kcal, ServingSize 1 serving
SLOW COOKER CHICKEN POT PIE
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.
Provided by Beverly Buonaugurio
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
- Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
- Continue cooking on Low until heated through, about 30 minutes more.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g
SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE
No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
- Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
- For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 335, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 940 mg
Tips:
- For a creamy chicken pot pie filling, use a combination of Greek yogurt and fat-free half and half instead of heavy cream.
- To make the pot pie topping without butter, use a mixture of olive oil, flour, and water.
- For a crispy topping, brush the top of the pot pie with melted butter before baking.
- If you are short on time, you can use pre-cooked chicken or rotisserie chicken.
- To make the pot pie ahead of time, assemble it and then freeze it. When you are ready to serve, thaw the pot pie overnight in the refrigerator and then bake it according to the recipe instructions.
Conclusion:
This skinny slow-cooker chicken pot pie is a delicious and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The pot pie is creamy, flavorful, and comforting, and the biscuit topping is light and fluffy. This recipe is sure to be a hit with your family and friends.
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