How to Make Chicken Pot Pie in the Slow Cooker Easily

Craving something warm, creamy, and irresistibly comforting? Chicken Pot Pie in the Slow Cooker is the answer to those chilly nights and busy days when you need dinner to make itself. With tender chicken, hearty vegetables, and a creamy sauce that bubbles away while you tackle your to-do list, this dish wraps you in the kind of cozy comfort that tastes like home.

Did you know chicken pot pie dates back to medieval times? It’s been winning hearts for centuries—just like the saying goes, “the way to a man’s heart is through his stomach.” And now, the slow cooker makes it even better—no oven needed, no fancy steps, just slow-cooked goodness that’s perfect for family dinners or casual get-togethers.

Compared to our creamy Garlic Parmesan Chicken Pasta, this pot pie is just as rich but brings that nostalgic, down-home twist that pasta can’t quite touch. If you’re into cozy meals made easy, you’ll want to bookmark both! Ready to fall in love with your slow cooker all over again? Let’s dive in.

What is Chicken Pot Pie in the Slow Cooker?

Ever wonder what happens when old-school comfort food meets modern-day convenience? That’s exactly what Chicken Pot Pie in the Slow Cooker is all about. It’s like your grandma’s Sunday dinner, but with less work and more flavor.

Why the name? Well, you still get all the comforting vibes of a classic pot pie—chicken, veggies, creamy sauce—but instead of baking it in a dish, the slow cooker works its magic all day long. No crust stress, no oven juggling, just pure satisfaction.

It’s proof that even the laziest days deserve a delicious dinner. So go ahead, grab your slow cooker and let this dish win hearts at your table.

Why You’ll Love This Chicken Pot Pie in the Slow Cooker

Creamy Comfort in Every Bite: The real star here is the silky, creamy sauce that wraps every chunk of chicken and vegetable in slow-cooked love. It’s a melt-in-your-mouth experience that warms you from the inside out.

Budget-Friendly Goodness: Making Chicken Pot Pie in the Slow Cooker is easy on the wallet. Simple ingredients like carrots, potatoes, peas, and basic seasonings come together beautifully, proving you don’t need gourmet goods to get gourmet flavor.

Flavor-Packed Layers: Add flaky biscuits or a crispy puff pastry topper at the end, and you’ve got a dish that’s rich in textures too. This is the kind of hearty meal you’ll crave on repeat.

If you enjoyed our Crockpot Garlic Parmesan Chicken Pasta or the comforting Healthy Chicken and Vegetables Skillet, you’ll fall hard for this slow cooker classic.

How to Make Chicken Pot Pie in the Slow Cooker

Quick Overview

This Chicken Pot Pie in the Slow Cooker takes just 15 minutes of prep and then simmers low and slow until dinnertime. With rich flavor and tender textures, it’s a satisfying meal that basically cooks itself—perfect for busy weeknights or Sunday prep.

Prep Time: 15 minutes
Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
Total Time: Up to 7 hours

Key Ingredients for Chicken Pot Pie in the Slow Cooker:

• 1.5 lbs boneless, skinless chicken breasts (cubed or whole)
• 3 cups chicken broth
• 2 cups chopped carrots
• 2 cups diced potatoes
• 1 cup frozen peas
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1 tsp salt
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 1 cup heavy cream or half-and-half
• 1 can refrigerated biscuits or puff pastry (optional, for topping)

Optional: Add celery or corn for more texture!

Step-by-Step Instructions

1. Prep Your Ingredients: Wash, peel, and chop all veggies. If using whole chicken breasts, no need to cut—shred them later.
2. Layer in the Slow Cooker: Add chicken, carrots, potatoes, peas, onion, garlic, herbs, salt, and pepper.
3. Add the Broth: Pour in the chicken broth. Stir gently.
4. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
5. Make It Creamy: In the last 30 minutes, melt butter in a small pan, whisk in flour, then slowly add cream to form a thick roux.
6. Stir It In: Pour the roux into the slow cooker. Stir, cover, and cook 20–30 minutes more.
7. Add Toppings (Optional): Bake biscuits or puff pastry separately and serve on top.
8. Serve Warm: Scoop into bowls, top with your crust, and enjoy the creamy goodness.

What to Serve Chicken Pot Pie in the Slow Cooker With

• Simple Garden Salad: Adds freshness to balance the creamy richness.
• Buttered Green Beans: Light and quick, they pair beautifully.
• Crispy Garlic Bread: For dipping and soaking up the sauce.
• Loaded Zucchini Bake: A veggie side with hearty flair.

Pair it with apple cider or white wine for a complete, cozy dinner.

Top Tips for Perfecting Chicken Pot Pie in the Slow Cooker

• Use Chicken Thighs for More Flavor: They hold up better in slow cooking.
• Shred or Dice: Shred chicken after cooking for even texture or dice it before for chunkier bites.
• Make It Creamier: Add a splash of sour cream or cream cheese with the roux.
• Avoid Overcooking Veggies: Cut potatoes in larger chunks so they don’t get mushy.
• No Biscuits? No Problem: Use Cheesy Garlic Chicken Wraps as an alternative crust on the side.

Storing and Reheating Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let cool completely, then freeze in portions for up to 3 months.
• Reheat: Microwave on medium heat, stirring halfway, or warm on the stove over low heat.
• Avoid the Crust in Freezer: Add your biscuits or puff pastry fresh when serving.

And for extra slow cooker inspiration and variations on this dish, explore:

• Crockpot Chicken Pot Pie by Eating on a Dime
• Crock-Pot Chicken Pot Pie by Slow Cooker Meals

Chicken Pot Pie in the Slow Cooker

A creamy, comforting Chicken Pot Pie in the Slow Cooker made with tender chicken, hearty vegetables, and a rich sauce—all topped with golden biscuits or puff pastry for the ultimate cozy meal with minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 420 kcal

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts (cubed or whole)
• 3 cups chicken broth
• 2 cups chopped carrots
• 2 cups diced potatoes
• 1 cup frozen peas
• 1 small yellow onion chopped
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1 tsp salt
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 1 cup heavy cream or half-and-half
• 1 can refrigerated biscuits or puff pastry optional, for topping

Instructions

 

• Prepare Your Ingredients : Start by washing and peeling your carrots and potatoes. Dice the potatoes into medium-sized chunks and slice the carrots. Chop the onion and mince the garlic. If you're using chicken breasts whole, there's no need to cut them yet—you'll shred them later once they’re cooked.
• Layer the Ingredients in the Slow Cooker : Place the chicken at the bottom of your slow cooker. Then add the chopped carrots, potatoes, peas, onion, and garlic. Sprinkle the dried thyme, rosemary, salt, and pepper evenly over the mixture.
• Add the Chicken Broth : Pour in the chicken broth, making sure it covers most of the ingredients. Give everything a gentle stir to distribute the seasonings without disturbing the layer of chicken too much.
• Cook Until Tender : Cover the slow cooker with its lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken should be fully cooked and the vegetables fork-tender by the end of this stage.
• Shred the Chicken : If you left the chicken breasts whole, carefully remove them and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine.
• Make the Creamy Sauce (Roux) : In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to avoid lumps. Slowly pour in the heavy cream (or half-and-half), whisking until smooth and thickened. This forms a creamy roux that will give your pot pie that luscious texture.
• Thicken the Filling : Pour the roux into the slow cooker and stir everything well to combine. Cover and continue cooking for another 20–30 minutes, just to let the sauce meld and thicken with the rest of the ingredients.
• Prepare the Topping (Optional) : While the pot pie finishes, bake your refrigerated biscuits or puff pastry according to package instructions. You can also make homemade biscuits if you prefer. Once baked, they’ll be served on top of each bowl for that signature pot pie finish.
• Serve and Enjoy : Ladle the creamy chicken and vegetable filling into bowls and top each serving with a warm, flaky biscuit or puff pastry round. Garnish with chopped parsley or chives for a fresh touch, and serve warm.

Notes

Pros

• Set-it-and-forget-it convenience
• Family-friendly comfort food
• Budget-friendly ingredients
• Rich, creamy flavor without needing an oven
• Easy to scale for larger batches

Cons

• No crispy crust unless baked separately
• Not ideal for quick meals (slow cook time)
• May require stovetop for roux step
• Potatoes can get mushy if overcooked

Keyword chicken pot pie, Comfort Food, creamy chicken, crockpot dinner, easy weeknight meals, Fall Recipes, family dinner, one pot meal, Slow cooker, winter warmers

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