Slow Cooker Chicken Pot Pie With Biscuits Recipe

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Cook Time: 210 minutes

Ingredients

This recipe yields 8 generous servings. Quantities are based on the original version, so adjust as needed for smaller or larger portions.

• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 10 ounces red-skinned potatoes, chopped into bite-sized pieces
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 1 (12-ounce) package frozen mixed vegetables
• 1 cup lower-sodium chicken broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 (16.3-ounce) package refrigerated biscuits

Directions

1. Gather all ingredients and prepare your slow cooker, preferably 4- to 5-quart capacity.
2. In the slow cooker, layer the chicken, potatoes, and frozen mixed vegetables.
3. Add the condensed cream of chicken soup and chicken broth over the top.
4. Sprinkle in the chopped onion, celery, dill, salt, pepper, smoked paprika, and garlic powder. Stir gently to combine everything evenly.
5. Cover and cook:
   • On Low for 7-8 hours, or
   • On High for 3 1/2-4 hours, until the chicken is tender and vegetables are cooked through.
6. About 15-20 minutes before serving, bake the refrigerated biscuits according to package instructions.
7. Split each biscuit and place one on top of each serving of the casserole. Serve hot and enjoy!

Nutrition Facts (per serving)

• Calories: 485
• Total Fat: 21g (26% DV)
• Saturated Fat: 6g (29% DV)
• Cholesterol: 111mg (37% DV)
• Sodium: 1190mg (52% DV)
• Total Carbohydrate: 47g (17% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 4g
• Protein: 29g (59% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 182mg (14% DV)
• Iron: 4mg (24% DV)
• Potassium: 683mg (15% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information is calculated from available data and may vary. Consult a healthcare provider for medically restrictive diets.

The History of Chicken Pot Pie

Chicken pot pie is a dish with roots stretching back centuries, evolving from simple meat-and-vegetable pies common in medieval Europe. Early versions often used available meats, herbs, and vegetables encased in pastry to preserve food and provide hearty sustenance. When European settlers arrived in North America, they adapted these recipes to local ingredients, incorporating poultry, root vegetables, and dairy-based sauces. Over time, the dish became a staple of American comfort food, with each region developing its own variations and flavor profiles.

Regional Variations

Across the United States, chicken pot pie takes on distinctive regional characteristics. In the Midwest, creamy sauces with thick fillings and flaky crusts are common, reflecting the agricultural abundance of the area. In the South, recipes often include biscuits or cornbread instead of traditional pie crust, adding a richer, heartier touch. Coastal regions may incorporate seafood or lighter cream-based sauces. Each variation reflects local produce, cooking traditions, and family heritage, making pot pie a versatile and adaptable dish.

How It Differs from Similar Dishes

Unlike standard chicken stews or casseroles, chicken pot pie combines a fully cooked filling with a baked or steamed crust that serves as both a topping and a vessel for flavor. Traditional pies use a bottom crust as well, while the slow cooker biscuit version eliminates the need for a bottom layer, offering simplicity and ease. The balance of creamy sauce, tender chicken, and vegetables distinguishes it from soups, while the biscuit or pastry topping sets it apart from stovetop casseroles.

Where It Is Typically Served

Chicken pot pie is most commonly served as a comforting main course for family dinners, holiday meals, or casual gatherings. It appears on the menus of diners, cafes, and home-style restaurants across the country, especially in the colder months when warm, filling dishes are preferred. Its adaptability makes it suitable for both everyday meals and special occasions, often accompanied by a side salad or simple roasted vegetables.

Interesting Facts

• The term "pot pie" originally referred to a meat pie cooked in a pot rather than baked in an oven.
• During the 20th century, canned soups became a popular shortcut for the creamy filling, making recipes like the slow cooker version widely accessible.
• Modern adaptations often replace traditional pie crust with biscuits, puff pastry, or even mashed potato toppings to suit dietary preferences or simplify preparation.
• In the U.S., National Comfort Food Day, celebrated on November 12, often sees chicken pot pie featured prominently due to its nostalgic appeal.
• The dish has inspired numerous regional twists, including pot pies filled with turkey, beef, or vegetarian options, showcasing its versatility.

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