Slow Cooker Chicken Pot Pie (Printable)

A creamy slow-cooked blend of tender chicken and vegetables for comforting 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 & 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

# How-To Steps:

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

# Expert Tips:

01 -
  • It practically makes itself while you ignore it, yet tastes like comfort in a bowl.
  • All the cozy pot pie flavors without rolling out dough or juggling a hot oven.
  • Feeds a crowd and somehow tastes even better as leftovers the next day.
02 -
  • Don't skip making a proper roux—it's the difference between soup that coats a spoon and soup that feels watery, and it only takes five extra minutes.
  • If you're using frozen corn and peas, add them during the last hour so they don't lose all their texture and turn into mush.
03 -
  • Brown your chicken in a skillet before adding it to the slow cooker if you want a deeper, richer flavor—it takes ten minutes but it's worth it on nights when you're really trying.
  • Save your biscuit dough for serving time rather than stirring it into the soup, so it stays fluffy and buttery instead of absorbing all the liquid and getting dense.
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