Slow Cooker Chicken Pot Pie (Print Version)

Creamy slow-cooked chicken with potatoes and vegetables in a rich, savory broth.

# 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 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 1/2 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 Make It:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic into the slow cooker.
02 - Pour chicken broth over the ingredients and add salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine.
03 - Cover and cook on LOW setting for 6 to 7 hours, or on HIGH setting for 3 to 4 hours, until chicken is fully cooked and vegetables are tender.
04 - Remove cooked chicken from the slow cooker and shred using two forks, then return shredded chicken to the broth.
05 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until a roux forms.
06 - Slowly whisk milk into the roux, cooking and stirring constantly for 3 to 4 minutes until the mixture thickens.
07 - Stir the milk mixture and heavy cream into the soup in the slow cooker. Cook on HIGH setting for 15 to 20 minutes until creamy and fully thickened.
08 - Taste the soup and adjust seasoning as needed. Ladle into bowls and top with baked biscuits or puff pastry if desired.

# Additional Tips::

01 -
  • It requires just 20 minutes of chopping and then basically runs itself, leaving you free to handle whatever else the day throws at you.
  • That creamy, golden broth tastes like you've been tending it all morning, but the slow cooker did the heavy lifting.
  • Leftovers taste even better the next day, making this one of those rare soups that improves with time.
02 -
  • Do not add the roux mixture earlier than the final 20 minutes—if you cook it too long with the acidic broth, it can break and won't thicken properly.
  • Bake your biscuits or pastry separately so they stay crispy on top instead of getting soggy the moment they hit the soup.
03 -
  • Chop your vegetables roughly the same size so everything cooks at the same rate and the finished soup has good visual balance.
  • If your slow cooker runs hot, start checking the chicken at the 5-hour mark rather than trusting the full 6 to 7 hours.
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