Slow Cooker Chicken Pot Pie (Printable Version)

Tender chicken and vegetables simmered slowly in a creamy, savory broth for a warm, hearty meal.

# Needed Ingredients:

→ Meats

01 - 1.5 pounds 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

# Preparation Steps:

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 over ingredients and stir thoroughly to combine all components.
03 - Cover and cook on low setting for 6 hours until chicken and vegetables are completely tender.
04 - Remove cooked chicken from slow cooker using tongs and shred using two forks, then return to pot.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux base.
06 - Gradually whisk milk and heavy cream into roux, stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir creamy mixture into slow cooker, add frozen peas, and mix until well distributed.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and thickened to desired consistency.
09 - Remove bay leaf and taste soup. Adjust salt and pepper as needed.
10 - Ladle into bowls and garnish with fresh parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • It practically cooks itself, leaving you free to handle everything else life throws your way.
  • The slow cooker transforms simple ingredients into something that tastes like you've been stirring a pot all day, but you haven't lifted a finger.
  • It's the kind of meal that makes your house smell incredible and feels fancy enough for guests but easy enough for Tuesday.
02 -
  • Don't skip the roux step even though you're tempted to just dump cream into the slow cooker; that brief cooking is what transforms the soup from soupy to silky and luxurious.
  • The bay leaf must come out before serving, and after you've made this a few times, you'll develop a sixth sense for where it's hiding at the bottom of the pot.
03 -
  • If you want it extra creamy, use half-and-half instead of milk, or go full indulgent with heavy cream throughout.
  • A gluten-free roux made with cornstarch or a dedicated blend works beautifully if that matters for your table.
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