Slow Cooker Chicken Pot Pie (Print View)

Tender chicken and hearty vegetables simmer in a creamy broth for a warm, satisfying meal.

# What You'll Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickening Agent

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Garnish

19 - Fresh chopped parsley
20 - Flaky biscuits or puff pastry squares for serving

# Step-by-Step Directions:

01 - Add chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and black pepper to the slow cooker.
02 - Pour in chicken broth and stir all ingredients to combine evenly.
03 - Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove cooked chicken from slow cooker and shred using two forks, then return shredded meat to pot.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
06 - Gradually whisk in milk and heavy cream while stirring constantly until sauce thickens, approximately 3-4 minutes.
07 - Pour creamy mixture into slow cooker and add frozen peas. Mix thoroughly to distribute evenly.
08 - Cover and cook on high setting for 20-30 minutes until heated through and slightly thickened.
09 - Remove bay leaf, taste soup, and adjust salt and pepper seasoning as needed.
10 - Ladle into bowls and garnish with fresh parsley. Top with warm biscuit or puff pastry square if desired.

# Expert Suggestions:

01 -
  • The slow cooker does nearly everything while you live your day, delivering comfort without the fuss of stovetop hovering.
  • It tastes like a restaurant-quality pot pie but arrives as an easy weeknight dinner, which feels like getting away with something wonderful.
  • One pot means minimal cleanup, leaving more time for conversations over bowls instead of standing at the sink.
02 -
  • Never add the cream mixture until the chicken and vegetables are completely tender, or you risk the dairy curdling around the longer-cooking vegetables.
  • The frozen peas go in at the very end because they release water and lose their bright color if cooked with everything else from the start.
  • Taste before serving—slow cookers vary wildly, and you might discover you need less salt than the recipe suggests, or occasionally a bit more pepper to cut through the richness.
03 -
  • Don't crowd the slow cooker—if your vegetables are packed too tightly, they won't cook evenly, and some will stay firm while others turn to mush.
  • Save any leftover soup in the refrigerator for up to three days, and it actually improves as the flavors continue melding, becoming even more harmonious by day two.
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