Slow Cooker Chicken Pot Pie (Printable)

Slow cooked chicken with hearty vegetables and rich creamy broth for comforting, easy meals.

# What You'll Need:

→ Poultry

01 - 1.5 pounds 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 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 0.5 cup heavy cream

→ Thickening Agent

11 - 0.33 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 0.5 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 0.5 teaspoon black pepper

→ Garnish

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

# How to Cook:

01 - Add chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper to the slow cooker. Pour in chicken broth and stir to combine.
02 - Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
03 - Remove chicken from the slow cooker using tongs. Shred the meat using two forks and return to the pot.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until a roux forms.
05 - Gradually whisk milk and heavy cream into the roux, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
06 - Pour the creamy mixture into the slow cooker and stir well. Add frozen peas and mix thoroughly.
07 - Cover and cook on high setting for 20 to 30 minutes until the soup is heated through and reaches desired thickness.
08 - Remove bay leaf from the pot. Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley and accompanied by warm biscuits or puff pastry squares.

# Expert Advice:

01 -
  • The slow cooker does almost all the work, leaving you free to live your day instead of standing at the stove.
  • It tastes like real comfort food, the kind that makes people ask for seconds without hesitation.
  • One pot means one cleanup, which might be the best part of weeknight cooking.
02 -
  • Whisk the roux and cream slowly and constantly, or you'll end up with lumps that no amount of stirring will fix later.
  • Don't skip shredding the chicken immediately—it stays warmer and incorporates better into the creamy broth, giving you a more cohesive soup.
03 -
  • Use chicken thighs instead of breasts if you find them; they stay more tender and flavorful after six hours of cooking, though either works beautifully.
  • Make the roux the morning of and refrigerate it in a small container—you can stir it straight into the slow cooker without making an extra pot dirty.
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