Slow Cooker Chicken Pot Pie (Printable)

Creamy slow-cooked chicken and vegetable stew with tender potatoes, carrots, peas, and savory herbs for cozy dinners.

# 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

# How-To:

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 to 7 hours, or on HIGH for 3 to 4 hours, until chicken is fully cooked through and vegetables are tender.
03 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to distribute evenly.
04 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
05 - Slowly whisk milk into the roux and cook, stirring constantly, until thickened, approximately 3 to 4 minutes.
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup reaches desired creaminess and thickened consistency.
07 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • It tastes like comfort food but requires almost no active cooking time.
  • The slow cooker does the heavy lifting while you go about your day.
  • You get all the richness of pot pie without the fussy pastry work.
02 -
  • Don't add the cream mixture too early or it can curdle; save it for the very end and add it right before serving.
  • If the soup looks too thin, make a second small roux and whisk it in—the soup will thicken even more as it sits.
03 -
  • Chop your vegetables a little larger than you think you need to—the slow cooker will soften them plenty, and larger pieces hold their shape better.
  • If you're adding biscuits or pastry on top, bake them separately and place them on the soup bowl right before serving so they stay crispy instead of turning soggy.
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