Slow Cooker Chicken Pot Pie (Printable)

Tender chicken and vegetables simmered in a creamy, savory broth for warm and easy family dinners.

# What Goes In:

→ 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

# How to Make It:

01 - Place chicken breasts, diced potatoes, carrots, celery, onion, minced garlic, dried thyme, parsley, rosemary, bay leaf, salt, and pepper into the slow cooker.
02 - Pour in chicken broth and stir ingredients to combine evenly. Cover and cook on low setting for 6 hours until chicken and vegetables are completely tender.
03 - Remove cooked chicken from slow cooker using tongs. Shred meat using two forks until no large pieces remain, then return shredded chicken to the pot.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until a smooth paste forms.
05 - Gradually whisk in milk and heavy cream into the roux, stirring constantly. Continue cooking for 3 to 4 minutes until the mixture thickens to a smooth consistency.
06 - Pour the thickened cream mixture into the slow cooker and add frozen peas. Stir well to distribute evenly throughout the soup.
07 - Cover and cook on high setting for 20 to 30 minutes until heated through and the soup reaches desired thickness.
08 - Remove bay leaf from soup. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender without any babying or complicated techniques.
  • You can walk away for six hours knowing dinner is basically handled.
  • It tastes like comfort itself, the kind of soup that makes you feel looked after.
02 -
  • Don't skip making the roux in a separate pan and whisking it smooth before adding it to the slow cooker, or you'll end up with a sauce that has flour lumps scattered throughout.
  • The frozen peas go in at the very end because they only need twenty to thirty minutes and will stay bright green and tender instead of turning gray and soft.
03 -
  • If your slow cooker runs hot, check the soup after five hours instead of waiting the full six, because overcooked chicken can shred into tiny pieces that feel mushy.
  • Taste the broth before you add the cream sauce and adjust seasonings then, because once the dairy goes in, adding salt becomes trickier and can sometimes make it taste oddly.
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