Slow Cooker Chicken Pot Pie (Printable)

A creamy blend of chicken, vegetables, and savory herbs slow-cooked to tender perfection.

# What You 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 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

# How To Make It:

01 - Place chicken breasts, diced potatoes, carrots, celery, frozen peas, frozen corn, diced onion, and minced garlic into the slow cooker.
02 - Pour chicken broth over ingredients. Add salt, black pepper, dried thyme, dried parsley, and paprika. Stir thoroughly to combine all components evenly.
03 - Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and vegetables are tender.
04 - Remove the cooked chicken from the slow cooker using tongs. Using two forks, shred the chicken into bite-sized pieces. Return the 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 create a light roux. Slowly pour in whole milk while whisking continuously. Cook, stirring often, until the mixture thickens, approximately 3 to 4 minutes.
06 - Stir the thickened milk mixture and heavy cream into the soup within the slow cooker. Set the slow cooker to HIGH and cook for an additional 15 to 20 minutes until the soup reaches desired creaminess and consistency.
07 - Taste the soup and add additional salt, pepper, or herbs as needed to enhance flavor profile.
08 - Ladle the soup into serving bowls. Top each portion with warm baked biscuits or puff pastry if desired.

# Helpful Tips:

01 -
  • It practically makes itself while you're living your life, then comes together creamy and luxurious without requiring constant attention.
  • Every spoonful tastes like someone spent hours on the stove, but you spent maybe twenty minutes chopping vegetables.
02 -
  • Don't add the cream mixture earlier or the dairy might break from the long heat—add it at the very end when you're almost done.
  • If your soup seems too thin, that roux is your lifeline; if it seems too thick, just whisk in a splash more broth until it's exactly how you like it.
03 -
  • Make this the night before and reheat it gently on the stovetop—the flavors actually deepen and marry overnight, and your morning self will be grateful.
  • If your slow cooker runs hot, check the soup around the five-hour mark; some slow cookers are aggressive and you don't want mushy vegetables.
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