Slow Cooker Chicken Pot Pie (Printer-friendly)

Creamy slow-cooked chicken with potatoes, carrots, and peas for a comforting family meal.

# Ingredient List:

→ Poultry

01 - 1.5 pounds 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 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 - 0.5 cup heavy cream

→ Pantry and Spices

12 - 0.33 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 Steps:

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 to the slow cooker. Stir thoroughly to combine all ingredients.
03 - Cover and cook on LOW setting for 6 to 7 hours or on HIGH setting 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 until broken into bite-sized pieces. Return shredded chicken to the slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until golden. Slowly whisk in milk while stirring constantly until thickened, approximately 3 to 4 minutes.
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH setting for an additional 15 to 20 minutes until the soup is creamy and thickened.
07 - Taste the soup and adjust seasonings as needed with additional salt, pepper, or herbs.
08 - Ladle soup into bowls and top with warm baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • Everything cooks together in one pot, which means less stress and more time to actually relax.
  • You get all the pot pie nostalgia—flaky biscuits, creamy broth, tender vegetables—without rolling out dough.
  • The slow cooker does the heavy lifting, so you're free to do other things while dinner practically makes itself.
02 -
  • Don't skip the roux step thinking you'll just add cream directly—the flour suspension is what creates that silky, pot pie texture that makes this soup different from plain chicken and vegetables in broth.
  • Frozen vegetables are actually your friend here because they don't release as much water as fresh ones would during the long cook, keeping your soup from becoming watery and sad.
03 -
  • Chicken thighs are fattier and stay more tender through the long cook—if you use them, you've made an executive decision toward flavor that your future self will thank you for.
  • Make the roux in a separate pan instead of trying to thicken everything right in the slow cooker, because the slow cooker's gentle heat doesn't get hot enough to properly cook flour without lumps.
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