Have you ever had a dish that you knew was probably easy, but for some reason you were intimated to make it? The first dish that comes to my mind that intimidates me is Shepherd’s Pie. Random fact, I’ve never actually even had shepherd’s pie. My parents never made it when I was growing up, it’s not something you can commonly order from a restaurant menu, and when I look at recipe for one I just get overwhelmed. The second dish? Chicken Pot Pie.
It really seems silly considering how much I love to cook. And cooking rarely intimidates me. 99.9% of the time when I see a long recipe that I want to make I just know that it’s best I make it on a weekend when I’m able to take my time and start dinner early. But for some reason I have always put off making Shepherd’s Pie and Chicken Pot Pie. Hmmm, now that I see them written side-by-side maybe I have some strange suppressed intimidation for cooking things that have the word ‘pie’ in the title?! (Kidding!)
But you know they say the best way to get over a fear is to face it head on. So while you won’t see me hanging out with spiders (seriously you guys, I feel like ‘terrified’ is an understatement to how I feel about spiders), I decided to put on my big girl pants and not just make some chicken pot pie, but make it EASY. I’m sure regular Chicken Pot Pie isn’t difficult, but this recipe is for anyone who feels like it may take awhile, anyone who is strapped for time, anyone who wants to use their slow cooker and not stand over a stove – literally anyone!
PS: If you’re looking for a slow cooker this is the one I use and I LOVE it. It’s programmable and it’s under $50. Basically I can set it and it flips to warm when it’s done cooking and I don’t have to be home. Which is honestly perfect for recipes like this one where the cook time is only 4 hours, so if I can’t get home during my lunch hour to turn the slow cooker on it’s no big deal. I just set it before I leave for work, it cooks, then keeps it warm and fresh until I get home.
Now I will say that I used fresh vegetables in this recipe. I peeled carrots and chopped up everything for this meal, but you could use a bag of mixed frozen vegetables, you could use baby carrots instead of peeling and chopping regular carrots, or if your local grocery store offers pre-sliced veggies than that will work too. So you can eliminate even more prep time if you’re in a pinch. I chose to go with fresh whole vegetables because it’s much more cost effective and I’m trying to prep all of my veggies ahead of time.
Also, I started using Immaculate Baking products instead of other brands for biscuits, so my go-to for this recipe was their Organic Flaky Biscuits. They’re full of healthy ingredients that you can read, certified organic, and taste great. And no, I’m not a spokesperson and this post is not sponsored. I just happen to love their products and personally recommend them!
I used some non-traditional vegetables in my chicken pot pie like cauliflower and broccoli because the more vegetables the better it is for you and the more filling it tastes. I’ve seen other chicken pot pie recipes use potatoes, however I decided to eliminate those extra carbs because I felt like the carbs from the biscuits, as well as the natural carbs that come from the vegetables, half-and-half, and other ingredients was enough for me.
I’m definitely not on a low carb diet, just trying to keep my diet balanced. What I want to know is, what are your favorite ingredients to add to chicken pot pie?
Yields 6 bowls
20 minPrep Time
4 hrCook Time
4 hr, 20 Total Time
- 4 chicken breasts, chopped into 1" pieces
- 1.5 c. half-and-half
- 1 package of dry chicken gravy
- 1/2 c. cream of chicken soup
- 2 tbsp. almond flour
- 1 tbsp. poultry seasoning
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1/2 tbsp. salt
- 1 tbsp. pepper
- 3 carrots, peeled and diced
- 2 stalks of celery, diced
- 1/2 large sweet onion, chopped
- 2 c. cauliflower, chopped to dime and nickel sized pieces
- 2 c. broccoli, chopped to dime and nickel sized pieces
- 1 can of buttermilk biscuits
- Spray a large, 5 quart slow cooker with non-stick spray and lie the chopped chicken on the bottom of the cooker.
- Next, layer the carrots, celery, peas, cauliflower and broccoli on top of the chicken.
- In a medium bowl whisk the half-and-half, cream of chicken, almond flour, poultry seasoning, chicken gravy, onion powder, garlic powder, salt and pepper together, then pour the mixture on top of the vegetables.
- Cook on low for 4 hours, or until the chicken is cooked.
- Prepare the biscuits according to the package instructions, then place on top of the chicken and vegetables. Enjoy!
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