Slow Cooker Chicken Pot Pie (Printable)

Comforting creamy stew with chicken, vegetables, and savory broth, slow-cooked for tender flavors.

# 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

# How-To:

01 - Add chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and black pepper to slow cooker.
02 - Pour chicken broth into slow cooker and stir to combine all ingredients evenly.
03 - Cover slow cooker and cook on low setting for 6 hours until chicken and vegetables are fork-tender.
04 - Remove cooked chicken from slow cooker using slotted spoon. Shred meat using two forks and return to pot.
05 - Melt butter in medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until paste forms.
06 - Gradually whisk milk and heavy cream into roux while stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir creamy sauce into slow cooker and add frozen peas. Mix thoroughly to distribute evenly.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and soup reaches desired thickness.
09 - Remove bay leaf from soup. Taste and adjust salt and pepper as needed.
10 - Ladle into bowls and garnish with fresh parsley. Serve with warm biscuits or puff pastry squares on the side.

# Expert Advice:

01 -
  • It's genuinely effortless; you prep ingredients in the morning, and dinner practically makes itself.
  • The slow cooker magic transforms simple chicken breasts into something so tender it falls apart with a spoon.
  • One pot means minimal cleanup, which feels like a gift on busy weeknights.
02 -
  • Never skip making the roux separately; whisking it directly into the soup causes lumps that no amount of stirring will fix.
  • Add the cream mixture after the long cooking time is done so it stays silky instead of breaking down from hours of heat.
03 -
  • Use an instant-read thermometer to check that your chicken reaches 165°F internally before shredding, though honestly it's almost impossible to mess up at 6 hours on low.
  • Save a cup of broth before adding the cream mixture; it's your secret weapon for thinning the soup if it ever becomes too thick.
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