Slow Cooker Chicken Pot Pie Recipe

There’s something incredibly comforting about chicken pot pie. This Slow Cooker Chicken Pot Pie recipe delivers all the flavors of the classic dish with minimal effort. The tender chicken, creamy sauce, and perfectly cooked vegetables make this a warm and hearty meal that feels like a hug in a bowl. By using your slow cooker, you can enjoy this timeless comfort food with ease and convenience.

Why You’ll Love This Recipe

1. Effortless Comfort Food: Let your slow cooker do the work while you go about your day.
2. Rich and Creamy Filling: A velvety base packed with tender chicken and fresh veggies.
3. Crowd-Pleaser: Perfect for family dinners, gatherings, or meal prep.
4. Customizable: Adjust the veggies and seasoning to suit your taste.
5. Classic with a Twist: Serve with biscuits, puff pastry, or even pie crust for that signature pot pie touch.

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker

1. Layer the Ingredients
   • Place the chicken breasts or thighs in the bottom of the slow cooker.
   • Add the carrots, potatoes, celery, peas, corn, and onion on top of the chicken.
2. Add the Seasoning and Broth
   • Sprinkle garlic powder, onion powder, thyme, salt, and pepper over the ingredients.
   • Pour the chicken broth evenly over everything.

Step 2: Cook the Base

1. Set the Slow Cooker
   • Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
2. Shred the Chicken
   • Once cooked, remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.

Step 3: Thicken the Sauce

1. Make a Creamy Base
   • In a small bowl, whisk together the heavy cream and flour until smooth.
   • Stir the mixture into the slow cooker.
2. Cook to Thicken
   • Turn the slow cooker to high and cook for an additional 30 minutes, stirring occasionally, until the sauce has thickened.

Step 4: Prepare the Topping

1. Bake the Biscuits
   • While the filling finishes cooking, bake the biscuits according to package instructions.
   • For a golden, glossy finish, brush the tops with melted butter.

Step 5: Serve

1. Assemble the Pot Pie
   • Ladle the chicken pot pie filling into bowls.
   • Top with a freshly baked biscuit or serve the biscuits on the side for dipping.
2. Garnish
   • Sprinkle with fresh parsley for a pop of color and extra flavor.

Tips for Success

1. Choose the Right Chicken
   • Thighs add more flavor and stay juicier, but breasts are leaner and equally delicious.
2. Cut Evenly
   • Dice vegetables to similar sizes for even cooking.
3. Don’t Skip the Thickener
   • The cream and flour mixture is essential for achieving the perfect creamy consistency.
4. Customize Your Veggies
   • Swap or add vegetables like green beans, mushrooms, or parsnips to make it your own.

Variations

Gluten-Free Option

• Use cornstarch instead of flour to thicken the sauce and serve with gluten-free biscuits.

Low-Carb Version

• Replace potatoes with cauliflower florets and skip the biscuit topping.

Vegetarian Twist

• Substitute chicken with chickpeas or tofu and use vegetable broth.

Why This Recipe Works

This Slow Cooker Chicken Pot Pie recipe is designed for busy days when you crave comfort food but don’t want to spend hours in the kitchen. The slow cooker simplifies the process, while the combination of hearty chicken, creamy sauce, and tender vegetables ensures every bite is as satisfying as the classic oven-baked version. Whether you’re feeding a crowd or preparing meals for the week, this recipe is guaranteed to become a family favorite.

Yield: 6

Slow Cooker Chicken Pot Pie Recipe

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There's something incredibly comforting about chicken pot pie. This Slow Cooker Chicken Pot Pie recipe delivers all the flavors of the classic dish with minimal effort. The tender chicken, creamy sauce, and perfectly cooked vegetables make this a warm and hearty meal that feels like a hug in a bowl. By using your slow cooker, you can enjoy this timeless comfort food with ease and convenience.

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

• For the Chicken Pot Pie Filling:
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 2 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 small onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen peas
• 3 medium potatoes, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons all-purpose flour (or cornstarch)
• 2 tablespoons butter
• For the Topping:
• 1 can (16 oz) refrigerated biscuit dough
• Optional: fresh parsley for garnish

Instructions

1. Step 1: Prepare the Filling
   Add the chicken breasts (or thighs) to the slow cooker.
   Top with diced onion, carrots, celery, potatoes, and garlic. Sprinkle with thyme, parsley, salt, and black pepper.
   Pour chicken broth over the mixture. Cover and cook on low for 6–8 hours or high for 3–4 hours.
   
2. Step 2: Shred the Chicken
   Once the chicken is cooked and tender, remove it from the slow cooker. Shred the chicken using two forks and return it to the pot.
   
3. Step 3: Thicken the Filling
   Melt the butter in a small saucepan over medium heat. Stir in the flour to create a roux and cook for 1 minute.
   Slowly whisk in the heavy cream (or half-and-half) until smooth. Cook until slightly thickened.
   Pour the cream mixture into the slow cooker and stir well. Add the frozen peas. Let the mixture cook on high for an additional 20–30 minutes, until thickened.
   
4. Step 4: Bake the Biscuits
   While the filling is finishing, bake the biscuits according to package instructions.
   
5. Step 5: Serve
   Spoon the creamy chicken pot pie filling into bowls.
   Top each serving with a warm biscuit. Garnish with fresh parsley if desired.

Notes

Make It Your Own: Add corn, green beans, or mushrooms for extra vegetables.

Dairy-Free Option: Use coconut milk or a dairy-free creamer in place of heavy cream.