Slow Cooker Chicken Pot Pie (Printable Version)

Creamy chicken broth simmered with potatoes, carrots, peas, and herbs for a comforting dish.

# What You’ll Need:

→ Poultry

01 - 1.5 lbs 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 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tbsp unsalted butter
14 - 1.5 tsp salt
15 - 0.5 tsp black pepper
16 - 0.5 tsp dried thyme
17 - 0.5 tsp dried parsley
18 - 0.25 tsp paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately for serving

# Step-by-Step Guide:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir to combine, cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is cooked through and vegetables are tender.
03 - Remove chicken from slow cooker and shred with two forks, then return to the pot.
04 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
05 - Slowly whisk milk into the roux and cook, stirring constantly, until thickened, approximately 3-4 minutes.
06 - Stir the milk mixture and heavy cream into the slow cooker. Cook on HIGH for an additional 15-20 minutes until the soup reaches desired creaminess and thickness.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and top with baked biscuits or puff pastry if desired. Serve hot.

# Additional Tips::

01 -
  • Everything cooks while you're living your day, no hovering over the stove required.
  • That familiar pot pie comfort hits different when it's a warm, creamy soup that feels less heavy but equally satisfying.
  • One slow cooker does all the work, leaving you with minimal cleanup and maximum coziness.
02 -
  • Don't skip the roux step—it's what separates creamy soup from thin broth with cream floating on top, and I learned this the hard way by trying to thicken things after the fact.
  • The slow cooker finishes on HIGH after you add the cream because cold milk mixture needs time to warm through and meld with the soup, not stay separate in cold pockets.
03 -
  • Use a 5 to 6 quart slow cooker so everything has room to cook evenly and nothing gets crowded or undercooked at the edges.
  • If your soup ends up thinner than you wanted, you can always cook it on HIGH without the lid for 10 minutes to let some liquid evaporate and flavors concentrate.
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