Slow Cooker Chicken Pot Pie (Printable Version)

Creamy slow-cooked chicken and vegetables in a savory, comforting broth for family meals.

# 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 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

# Directions:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic into the slow cooker. Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine all ingredients.
02 - Cover the slow cooker and cook on LOW setting for 6 to 7 hours, or on HIGH setting for 3 to 4 hours, until the chicken is fully cooked through and vegetables are tender.
03 - Remove the cooked chicken from the slow cooker using tongs. Shred the chicken into bite-sized pieces using two forks, then return the shredded chicken to the slow cooker and stir to distribute evenly.
04 - In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until a light roux forms. Slowly add the milk while whisking continuously, cooking for 3 to 4 minutes until the mixture thickens.
05 - Pour the thickened milk mixture and heavy cream into the slow cooker. Stir thoroughly to combine with the soup base. Cook on HIGH setting for an additional 15 to 20 minutes until the soup reaches a creamy consistency.
06 - Taste the soup and adjust salt, pepper, or spices as needed. Ladle the soup into serving bowls and top with warm baked biscuits or puff pastry if desired. Serve immediately.

# Additional Tips::

01 -
  • It does most of the work while you're living your life—six hours of hands-off cooking that fills your house with warmth.
  • Everything tastes like homemade chicken pot pie but without rolling out dough or wrestling with a hot oven.
  • You can feed a hungry family of six with minimal prep, making weeknight dinners feel fancy and effortless.
02 -
  • The roux must be whisked slowly into the milk, never the other way around—I learned this the hard way when lumps ruined an entire batch.
  • Don't skip the final HIGH heat simmer after adding the cream mixture; it actually needs to cook and thicken, not just sit there.
03 -
  • Prep your vegetables the night before in a container so breakfast time becomes mostly just dumping things into the cooker.
  • Save any biscuit dough scraps and bake them on a separate tray so they stay crispy instead of getting soggy from the soup.
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