Slow Cooker Chicken Pot Pie (Printable)

Tender chicken simmered with potatoes, carrots, and peas in a creamy broth, slow-cooked to comforting perfection.

# What You'll Need:

→ Poultry

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

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

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

# Directions:

01 - Place chicken breasts, diced potatoes, carrots, celery, onion, minced garlic, dried thyme, parsley, rosemary, and bay leaf into the slow cooker. Season with salt and black pepper.
02 - Pour chicken broth over the ingredients and stir thoroughly to combine all components evenly.
03 - Cover the slow cooker and cook on low heat for 6 hours until chicken and vegetables are tender and fully cooked.
04 - Remove cooked chicken from the slow cooker using tongs or a slotted spoon. Using two forks, shred the chicken into bite-sized pieces and return to the pot.
05 - In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 to 2 minutes until a smooth paste forms.
06 - Gradually pour milk and heavy cream into the roux while whisking constantly. Continue stirring for 3 to 4 minutes until the mixture thickens and reaches a smooth consistency.
07 - Pour the creamy mixture into the slow cooker and stir well to incorporate. Add frozen peas and mix thoroughly.
08 - Cover the slow cooker and cook on high heat for 20 to 30 minutes until the soup is heated through and reaches desired thickness.
09 - Remove and discard the bay leaf. Taste the soup and adjust salt and pepper seasoning as needed.
10 - Ladle soup into serving bowls and garnish with fresh chopped parsley. Serve hot with warm biscuits or puff pastry squares on the side.

# Expert Advice:

01 -
  • It tastes like chicken pot pie but drinks like soup, giving you all the comfort without the pastry fuss or mess.
  • Six hours of hands-off cooking means you're free to live your life while dinner practically makes itself.
  • One bowl feels like a complete meal, so there's no fussing with sides on nights when you're already tired.
02 -
  • Don't skip making the roux separately; adding flour directly to the broth creates lumps that no amount of stirring will fix, and straining them out is humbling and annoying.
  • Add the peas at the very end, not at the beginning—they'll turn to mush if they simmer for six hours, and mushy peas taste like defeat.
  • Taste the soup before serving; slow cooker seasonings can be unpredictable, and that extra pinch of salt or crack of pepper is what makes someone say this is exactly what I needed.
03 -
  • Invest in a good slow cooker liner; cleanup is a breeze, and you'll be more likely to make this often because you won't dread washing a huge pot.
  • Cut your vegetables slightly larger if you know the soup will sit on warm after cooking—they'll soften a bit more and won't turn to mush if dinner gets pushed back an hour.
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