Slow Cooker Chicken Pot Pie (Print Version)

Creamy chicken with potatoes, carrots, peas, and herbs cooked slowly for a warm and hearty dish.

# What You Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tbsp unsalted butter
14 - 1 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried parsley
18 - 1/4 tsp paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# Steps:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker. Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine all ingredients.
02 - Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
03 - Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
04 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly whisk in milk and cook, stirring constantly, until thickened (approximately 3-4 minutes).
05 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15-20 minutes until the soup is creamy and thickened.
06 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • Set it and forget it—your slow cooker does all the work while you go about your day
  • All the comforting flavors of chicken pot pie without rolling out pastry dough
  • Packed with tender chicken, colorful vegetables, and a luscious creamy broth
  • Perfect for feeding a family or meal prepping for the week ahead
  • Easily customizable with your favorite vegetables or herbs
02 -
  • Use low-sodium chicken broth to control the salt level, especially since the soup reduces during cooking
  • Don't add the cream until the end—high heat over long periods can cause dairy to separate
  • Frozen vegetables work perfectly here and save prep time, but fresh vegetables are equally delicious
  • The soup thickens as it cools, so if reheating leftovers, add a splash of broth or milk to reach desired consistency
  • Make the roux in a separate pan rather than directly in the slow cooker for better control and smoother results
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