Slow Cooker Chicken Pot Pie (Printer-Friendly)

Tender chicken and vegetables slow cooked to creamy perfection with savory herbs and a rich broth.

# What You Need:

→ Poultry

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or Russet)
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 - 0.5 cup heavy cream

→ Thickener

11 - 0.33 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 0.5 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, adjusted to taste
18 - 0.5 teaspoon black pepper

→ Garnish

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

# Steps:

01 - Place chicken, 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 to combine all ingredients thoroughly.
03 - Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove chicken from the slow cooker using tongs. Shred using two forks and return to the pot.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until paste forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until thickened.
07 - Stir the creamy mixture into the slow cooker. Add frozen peas and mix thoroughly.
08 - Cover and cook on high setting for 20 to 30 minutes until soup is heated through and reaches desired consistency.
09 - Remove bay leaf from soup. Taste and adjust salt and pepper as needed.
10 - Ladle soup into serving bowls and garnish with fresh parsley. Serve with warm biscuits or puff pastry squares.

# Expert Suggestions:

01 -
  • Minimal hands-on time means you can actually relax while dinner cooks itself, which is revolutionary on busy days.
  • The slow cooker does the heavy lifting, transforming tough cuts into melt-in-your-mouth tender chicken without any effort.
  • One pot handles everything, which means fewer dishes and more time enjoying the meal with people you care about.
02 -
  • Don't skip the roux step or make the cream mixture directly in the slow cooker, because the high heat will cause it to break and turn grainy instead of silky.
  • Frozen peas added at the end stay vibrant and tender instead of turning mushy and gray, which makes an actual difference in how good the soup tastes and looks.
03 -
  • Use chicken thighs instead of breasts if you want maximum tenderness and flavor, they're more forgiving during the long cook.
  • If your soup seems too thin when you're done, let it cook a few extra minutes on high after adding the cream mixture instead of trying to thicken it more.
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