Slow Cooker Chicken Pot Pie (Printable)

Rich, creamy slow-cooked chicken with tender veggies simmered to cozy perfection.

# What You'll Need:

→ 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 - 1/2 cup heavy cream

→ Pantry and 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 - 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 well to combine all ingredients evenly.
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 completely separated. 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, stirring constantly to form a smooth roux.
06 - Slowly whisk milk into the roux while stirring constantly. Continue cooking for 3 to 4 minutes until the mixture thickens to sauce consistency.
07 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH setting for an additional 15 to 20 minutes until the soup reaches desired creamy consistency.
08 - Taste the soup and adjust salt, pepper, and seasonings as needed to balance flavors.
09 - Ladle into bowls and top with warmed baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • It practically cooks itself while you handle everything else life throws at you.
  • You get that silky, creamy pot pie magic without rolling out a single sheet of dough.
  • The flavor deepens as it sits, making it even better as leftovers the next day.
02 -
  • If your roux breaks or looks grainy when you add the milk, strain it through a fine-mesh sieve before adding it to the slow cooker—I learned this the hard way.
  • Don't add the cream mixture until the last 20 minutes or the soup can break and separate if it sits too long on high heat.
03 -
  • Use chicken thighs instead of breasts if you want something richer and more forgiving—they stay moist even after hours of cooking.
  • Make a batch of homemade biscuits on the weekend and freeze them; warming them up to serve alongside the soup feels special with almost no extra effort.
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