Description
Slow Cooker Chicken Pot Pie became a cozy ritual during my Austin market days, when I’d toss everything into the crock before sunrise and come home to creamy, herb-scented comfort. Slow Cooker Chicken Pot Pie let tender chicken, potatoes, peas, and carrots melt into a silky sauce while I prepped quick, flaky biscuits to crown each bowl. Those busy stretches taught simple tricks—season in layers, add veggies near the end, and finish with a splash of milk for body. Slow Cooker Chicken Pot Pie keeps weeknights calm, cleanup easy, and every spoonful nostalgic, hearty, and utterly satisfying.
Ingredients
2 to 2 1/2 lb boneless, skinless chicken breasts or thighs
1 yellow onion, diced
3 carrots, sliced
2 celery stalks, sliced
1 cup diced potatoes (Yukon gold)
1 cup frozen peas
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
3 cups low-sodium chicken broth
1/4 cup all-purpose flour mixed with 1/4 cup softened butter (or 1 can condensed cream of chicken soup)
1/2 to 3/4 cup heavy cream or half-and-half
1 to 1 1/2 tsp kosher salt
1/2 tsp black pepper
1 can refrigerated biscuits or baked puff pastry squares
Optional: 1 tsp Worcestershire sauce, 1/2 tsp poultry seasoning, 1 tbsp chopped fresh parsley
Instructions
1. Add chicken, onion, carrots, celery, potatoes, thyme, parsley, bay leaf, salt, pepper, and broth to a 5–6 quart slow cooker. Stir to combine.
2. Cover and cook until chicken reaches 165°F and vegetables are tender, 3–4 hours on High or 5–6 hours on Low.
3. Remove chicken to shred. Whisk beurre manié (flour + butter) or cornstarch slurry into slow cooker, then stir in cream. Cook on High 20–30 minutes until thickened.
4. Return shredded chicken to the pot. Stir in peas and cook 10 minutes to warm through. Adjust seasoning.
5. Bake biscuits or puff pastry separately according to package directions.
6. Ladle filling into bowls and top with a biscuit or pastry square. Garnish with fresh parsley if desired.
Notes
Add dairy at the end to prevent curdling.
Keep potatoes evenly diced for even cooking.
Add delicate veggies like peas near the end for bright color.
Use rotisserie chicken for a shortcut—stir in during the last 30 minutes.
Bake biscuits or puff pastry separately for crisp, flaky texture.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg