Slow Cooker Chicken Pot Pie (Printable)

Comforting slow cooker chicken with potatoes, veggies, and creamy broth for easy, hearty meals.

# What You Need:

→ Meats

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 & 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 parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# Directions:

01 - Place chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper into the slow cooker.
02 - Pour chicken broth into the slow cooker and stir thoroughly to combine all ingredients.
03 - Cover the slow cooker and cook on low heat for 6 hours until chicken and vegetables are fork-tender.
04 - Remove cooked chicken from the slow cooker and shred using two forks, then return shredded meat to the pot.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until a smooth paste forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until the mixture thickens and reaches a smooth consistency.
07 - Stir the creamy sauce into the slow cooker. Add frozen peas and mix thoroughly to distribute evenly.
08 - Cover and cook on high heat for 20 to 30 minutes until the soup is heated through and reaches desired thickness.
09 - Remove bay leaf from the slow cooker. Taste the soup and adjust salt and pepper to preferred seasoning levels.
10 - Ladle soup into bowls and garnish with fresh parsley. Serve alongside warm biscuits or puff pastry squares if desired.

# Helpful Tips:

01 -
  • Your slow cooker does almost all the work, leaving you free to pretend you're not exhausted on a weeknight.
  • It tastes like comfort itself—creamy, savory, and rich without ever feeling heavy.
  • Leftovers taste even better the next day, which is a rare gift in cooking.
02 -
  • The flour and butter roux must be cooked together first—skipping this step or adding flour directly to the cream makes the soup grainy and disappointing.
  • Add the peas at the absolute end; they turn gray-green and mushy if they cook too long in the slow cooker.
  • Don't forget to remove the bay leaf before serving or your guest will crack a tooth, which ruins the whole experience.
03 -
  • Use a whisk instead of a spoon when making your roux and cream mixture—it prevents lumps and feels more controlled.
  • If the slow cooker is going on a busy day, cut your vegetables the night before and store them in a container in the fridge so morning assembly takes three minutes.
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