Cheesy Crockpot Chicken Pot Pie with Corn, Potatoes, and Cheddar Biscuit Topping
Equipment
- Slow Cooker
- Mixing Bowl
- Measuring Cups
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 3 medium potatoes, diced
- 1 ½ cups frozen corn kernels
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ cup cold butter, cubed
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
- Add the chicken pieces, diced potatoes, corn, chicken broth, heavy cream, salt, pepper, and thyme to the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or until the potatoes are tender and the chicken is cooked through.
- Stir in 1 cup of the shredded cheddar cheese until it melts into the sauce.
- In a mixing bowl, combine the flour, baking powder, and remaining 1 cup of cheddar cheese. Cut in the cold butter until the mixture looks like coarse crumbs.
- Pour in the milk and stir just until a soft dough forms. Drop spoonfuls of the dough onto the hot filling in the slow cooker.
- Cover and cook on high for 1 more hour until the biscuit topping is cooked through and no longer doughy in the center.
Notes
Shred the cheddar from a block instead of using pre-shredded cheese so it melts smoothly into the sauce. If the biscuit topping needs more color, transfer the finished dish to a baking sheet and broil for 2 to 3 minutes. Leftovers keep in the fridge for up to three days and reheat best in a covered skillet with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups