Slow Cooker Chicken Pot Pie (Printable version)

Tender chicken and hearty vegetables slow-cooked in a creamy, savory broth for comforting meals.

# Ingredient list:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
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 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

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

# Step-by-step guide:

01 - Place chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour chicken broth into the slow cooker and stir until all ingredients are evenly combined. Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
03 - Remove cooked chicken from the slow cooker using tongs. Using two forks, shred chicken into bite-sized pieces and return to the pot.
04 - In a medium saucepan, melt unsalted butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until mixture becomes golden and fragrant.
05 - Gradually whisk whole milk and heavy cream into the roux while stirring constantly. Continue cooking for 3 to 4 minutes until the mixture thickens and reaches a smooth consistency.
06 - Pour the creamy mixture into the slow cooker and add frozen peas. Stir well to incorporate. Cover and cook on high setting for 20 to 30 minutes until heated through and soup reaches desired thickness.
07 - Remove bay leaf from the slow cooker. Taste soup and adjust salt and pepper as needed. Ladle into bowls and serve hot, garnished with fresh chopped parsley and warm biscuits or puff pastry squares if desired.

# Expert tips:

01 -
  • The slow cooker does almost all the work while you go about your day, yet somehow tastes like you've been tending a stove for hours.
  • It hits that sweet spot between soup and stew, hearty enough to feel like a real meal but comforting enough to soothe whatever kind of day you've had.
02 -
  • Don't skip making the roux separately in a pan, trying to thicken everything directly in the slow cooker leads to lumpy, grainy results that no amount of stirring fixes.
  • Add the peas at the very end so they stay bright green and keep their slight firmness instead of turning into soft, colorless bits.
03 -
  • If you prefer a thinner, brothier soup, use less flour in your roux or add an extra cup of broth when you stir in the cream mixture.
  • Dark meat chicken thighs will give you a richer, more forgiving soup since they're harder to overcook and have more inherent flavor than breasts.
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