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.
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