Slow Cooker Chicken Pot Pie (Printable)

Tender chicken and vegetables simmered slowly in a creamy, savory broth for a cozy dinner.

# What You Need:

→ Meats

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

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs & 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, adjusted to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

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

# How to Make It:

01 - Place chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper into the slow cooker.
02 - Pour chicken broth over ingredients and stir well to combine. Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
03 - Remove cooked chicken from slow cooker and shred using two forks. Return shredded chicken to the pot with remaining ingredients.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
05 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until the mixture thickens.
06 - Pour the creamy mixture into the slow cooker and add frozen peas. Stir thoroughly to distribute ingredients evenly.
07 - Cover slow cooker and cook on high setting for 20 to 30 minutes until mixture is heated through and slightly thickened.
08 - Remove bay leaf from soup. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • It's a set-it-and-forget-it meal that fills your home with the most inviting smell while you go about your day.
  • The creamy, savory broth wrapped around tender chicken and soft vegetables hits that comfort-food sweet spot without requiring a complicated technique.
  • Scaled perfectly for feeding a small crowd or having leftovers that somehow taste even better the next day.
02 -
  • Don't skip making the roux in a separate pan—trying to do it inside the slow cooker leads to lumps and uneven thickening, a mistake I learned the hard way.
  • Add the peas only at the very end; cooking them for the full 6 hours turns them into gray, flavorless ghosts of their former selves.
03 -
  • Chop your vegetables the night before and store them in containers; you'll be grateful for those 20 minutes saved when you're loading the slow cooker in a morning rush.
  • If your soup looks too thin after the cream sauce is added, you can mix a tablespoon of cornstarch with a little cold milk and stir it in on high heat for a few minutes to thicken further.
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