Slow Cooker Chicken Pot Pie (Print View)

Creamy slow-cooked chicken with vegetables and dairy for a warm, comforting bowl.

# 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 & Dairy

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

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1.5 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 - Add chicken, potatoes, carrots, celery, peas, corn, onion, and garlic to the slow cooker.
02 - Pour chicken broth over ingredients and season with salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine.
03 - Cover and cook on LOW setting for 6 to 7 hours, or on HIGH for 3 to 4 hours, until chicken is fully cooked and vegetables are tender.
04 - Remove chicken from slow cooker and shred using two forks until completely separated. Return shredded chicken to the slow cooker.
05 - In a small saucepan, melt butter over medium heat. Gradually whisk in flour and cook for 1 to 2 minutes, stirring constantly, until a light roux forms.
06 - Slowly whisk milk into the roux while cooking over medium heat, stirring constantly, until the mixture thickens, approximately 3 to 4 minutes.
07 - Stir the milk mixture and heavy cream into the slow cooker. Switch to HIGH setting and cook for an additional 15 to 20 minutes until the soup achieves a creamy, thickened consistency.
08 - Taste the soup and adjust seasoning as needed. Ladle into serving bowls and top with baked biscuits or puff pastry if desired.

# Expert Tips:

01 -
  • It does the heavy lifting while you live your day—minimal prep, maximum cozy payoff.
  • Every spoonful tastes like it simmered for way longer than it actually did, impressing people without the fuss.
02 -
  • Don't dump the flour straight into the slow cooker or it'll clump like it has a personal vendetta—always make a roux in a separate pan first.
  • Add the milk mixture toward the very end, not at the beginning, or the dairy can curdle over six hours of slow cooking.
03 -
  • Cut your potatoes and carrots slightly smaller than you think you need them—they'll soften more in the slow cooker than you'd expect.
  • If your soup seems too thin at the end, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in during those final minutes.
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