This slow cooker Amish chicken pot pie is a warm, comforting dish that's perfect for those chilly Midwest evenings. Growing up, this was one of those meals that meant family was gathering around the table for some heartfelt conversation. The slow cooker version makes it easy to enjoy without spending all day in the kitchen, which is a blessing when you've got a million other things to juggle. Plus, nothing beats the aroma of this meal slowly filling your home.
This hearty chicken pot pie pairs wonderfully with a simple side salad or steamed green beans to add some freshness to your plate. If you're like me and love a bit of extra indulgence on your plate, consider serving it with a slice of crusty bread to soak up all that delicious gravy.
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Slow Cooker Amish Chicken Pot Pie
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts, cut into cubes
3 cups chicken broth
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
3 cups diced potatoes
3 cups mixed frozen vegetables (peas, corn, green beans)
1 can (10.5 ounces) cream of chicken soup
8 homemade or store-bought biscuits, for topping
3 cups chicken broth
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
3 cups diced potatoes
3 cups mixed frozen vegetables (peas, corn, green beans)
1 can (10.5 ounces) cream of chicken soup
8 homemade or store-bought biscuits, for topping
Directions
1. Place the cubed chicken breasts at the bottom of your slow cooker.
2. Add the chicken broth, onion, carrots, celery, and garlic.
3. Season with salt, black pepper, and thyme. Add the bay leaf.
4. Stir in the potatoes and mixed frozen vegetables.
5. Pour the cream of chicken soup over all the ingredients. Mix well.
6. Cover and cook on low for 6-8 hours or until the chicken is cooked through and the vegetables are tender.
7. About 30 minutes before serving, bake the biscuits according to their package instructions.
8. To serve, ladle the chicken mixture into bowls and top with a warm biscuit.
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Variations & Tips
For a creamier sauce, stir in a half-cup of heavy cream during the last 30 minutes of cooking. If you prefer a spicier kick, add a pinch of cayenne pepper. You can also swap out the mixed vegetables for your family's favorites or whatever you have on hand. For a more traditional pie experience, transfer the hot mixture into a baking dish, top with biscuits, and bake at 350°F until the biscuits are golden brown.