Slow Cooker Chicken Pot Pie (Printable)

Tender chicken and vegetables slow-cooked in a creamy broth, perfect for warming family dinners.

# 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 tbsp unsalted butter
14 - 1 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried parsley
18 - 1/4 tsp 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 into the slow cooker.
02 - Pour in chicken broth and add salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine all ingredients.
03 - Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until chicken is fully cooked through and vegetables are tender.
04 - Remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the cooking liquid.
05 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until a roux forms.
06 - Slowly whisk milk into the roux while cooking constantly for 3 to 4 minutes until the mixture thickens.
07 - Stir the milk mixture and heavy cream into the slow cooker. Cook on HIGH for 15 to 20 minutes until soup reaches desired creamy consistency.
08 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Suggestions:

01 -
  • It practically cooks itself while you live your day, leaving you free to handle everything else.
  • The creamy, dreamy broth tastes like you simmered it for hours even though the technique is foolproof.
  • Topped with a warm biscuit, it becomes the kind of meal that feels like an embrace in a bowl.
02 -
  • Don't add the cream mixture until the very end or it can sometimes separate or curdle during the long cook—the last 15 to 20 minutes on HIGH is the sweet spot.
  • If your soup looks too thin after the roux mixture goes in, remember that it will continue to thicken slightly as it cools, so resist the urge to add extra flour.
03 -
  • Pat your chicken dry before adding it to the slow cooker—moisture on the surface prevents proper cooking and can make the broth watery instead of rich.
  • Make your roux in a saucepan away from the slow cooker so you have complete control over the texture and can ensure there are absolutely no lumps before it meets the soup.
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