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Green Chile Chicken Pot Pie Chowder

This hearty twist on a classic favorite will be a staple in your house during the fall and winter. Adapted from pamperedchef.com
Course Soup
Servings 6 people


  • Slow Cooker


  • 2 tbsp canola oil
  • 1 medium onion
  • 2 garlic cloves
  • ¼ cup flour
  • 2 cups reduced-sodium chicken stock
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups milk
  • 2 cups frozen vegetable medley (like corn, green beans, carrots, and peas)
  • 1/2 cup green chile, roasted and peeled (optional)
  • lbs raw chicken
  • 1 pkg buttermilk biscuits


  • Preheat the oven to 400°F (200°C). Heat the oil in the Rockcrok® Dutch Oven over medium heat for 3–5 minutes, or until it’s shimmering.
  • Cut the onion into chunks. Place them into the Manual Food Processor or use a Food Chopper and process until coarsely chopped.
  • Add the onion and garlic pressed with the Garlic Press to the Dutch Oven. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.
  • Sprinkle the flour over the onions and garlic; stir to coat. Cook for 1 additional minute.
  • Add stock, salt, pepper, vegetables, green chile, and chicken; stir.
  • Move Dutch Oven to the Slow Cooker Stand. Cook, covered, on HIGH for 4 hours, or LOW for 8 hours.
  • Remove from the Slow Cooker Stand; add the milk, and cornstarch slurry if needed.
  • Gently place the biscuits on top of the chowder. Bake, uncovered, for 12–15 minutes at 350º, or until the tops of the biscuits are golden brown. Let cool for 5 minutes before serving.