Slow Cooker Chicken Pot Pie (Printable)

Creamy slow-cooked chicken with potatoes, veggies, and savory herbs in a comforting broth.

# What You 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 1/2 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately, for serving

# How-To:

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, shred with two forks, and return to the slow cooker.
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 is creamy and thickened.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • The slow cooker does almost all the work, so you get homemade comfort without hovering over the stove.
  • It tastes like the best part of pot pie—all the creamy, savory goodness—without the pastry crust stealing the show.
  • One batch feeds a crowd, making it perfect for weeknight dinners or when friends drop by unexpectedly.
02 -
  • Don't skip making the roux separately—adding flour directly to the slow cooker often creates gummy clumps instead of a smooth sauce.
  • Adding the cream mixture at the end prevents the milk from breaking down during those long hours of cooking, keeping everything silky instead of separated.
03 -
  • Use chicken thighs instead of breasts for richer flavor and meat that stays juicier during the long cook.
  • If you forget the roux step, whisk together softened butter and flour into a paste (beurre manié) and stir it directly into the hot soup at the end for nearly the same result.
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