Slow Cooker Chicken Pot Pie (Printer-Friendly)

Creamy slow-cooked chicken with vegetables and a rich, savory broth for cozy dinners.

# What You'll Need:

→ Proteins

01 - 1.5 pounds 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

→ Thickening Agent

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ 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, adjusted to taste
18 - 1/2 teaspoon black pepper

→ Garnish

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

# Method:

01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper into the slow cooker.
02 - Pour chicken broth over the assembled ingredients and stir thoroughly to combine.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove cooked chicken from the slow cooker and shred using two forks, then return shredded meat to the pot.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until a paste forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir the cream sauce into the slow cooker. Add frozen peas and mix thoroughly.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and slightly thickened.
09 - Remove bay leaf from the pot. Taste and adjust salt and pepper as needed.
10 - Ladle soup into bowls and serve hot, garnished with fresh parsley and accompanied by warm biscuits or puff pastry squares.

# Expert Suggestions:

01 -
  • The slow cooker does nearly everything while you're living your actual life, then you just make a quick roux to finish it off.
  • It tastes like comfort food without any complicated techniques or babysitting required.
02 -
  • Don't skip the roux step thinking you can just dump in flour directly—it'll clump and you'll spend the next ten minutes trying to crush lumps against the pot with your spoon.
  • Adding the cream mixture while everything's still in the slow cooker is the secret to getting a silky texture without any graininess.
03 -
  • If your soup ends up thinner than you wanted, make a small batch of roux and stir it in—it's easier to thicken than to thin out.
  • Cooking the chicken on low for the full six hours matters more than rushing it on high, because the gentle heat keeps the meat tender instead of stringy.
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