Slow Cooker Chicken Pot Pie (Printer Version)

A creamy chicken stew with tender vegetables simmered slowly in a rich, flavorful broth.

# What You'll 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 and Dairy

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

→ Pantry and Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1.5 teaspoons salt
15 - 0.5 teaspoon black pepper
16 - 0.5 teaspoon dried thyme
17 - 0.5 teaspoon dried parsley
18 - 0.25 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# How to Prepare:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir to combine thoroughly.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
04 - Remove chicken from the slow cooker and shred using two forks, then return to the pot.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Slowly whisk in milk 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 achieves a creamy, thickened consistency.
07 - Taste the soup and adjust seasonings as needed.
08 - Ladle soup into bowls and top with baked biscuits or puff pastry if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It does almost all the work for you while you go about your day, then delivers that rich, creamy pot pie experience without requiring a rolling pin or pastry skills.
  • The slow cooker keeps the chicken impossibly tender and the vegetables perfectly cooked, not mushy or overdone like they can get in a regular pot.
  • One bowl becomes a complete, satisfying dinner that tastes like it took way more effort than it actually did.
02 -
  • Make your roux in a separate pan, not directly in the slow cooker—trying to cook it in there will give you lumps and frustration instead of silky cream.
  • Add the dairy at the very end; slow cookers can make milk separate or scorch if it's in there the whole time, and nobody wants broken soup.
03 -
  • Use chicken thighs instead of breasts if you can—they stay impossibly juicy and tender after hours of cooking, and they bring a richer, more forgiving flavor to the broth.
  • Chop your vegetables roughly instead of finely; they'll break down naturally in the slow cooker and your soup won't end up with tiny mushy bits that disappear.
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