Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is the ultimate comfort food made easy! With tender chicken, creamy sauce, and hearty vegetables all cooked low and slow, this cozy dish delivers that homemade flavor without the fuss of a traditional pie crust. It’s rich, creamy, and satisfying — the kind of meal that makes everyone come back for seconds!

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 3 cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup heavy cream
• 2 tbsp flour (optional, for thickening)
• 1 can refrigerated biscuits or puff pastry (for topping)
• Fresh parsley for garnish

How To Make Slow Cooker Chicken Pot Pie

1. Prep Ingredients: Add chicken, vegetables, potatoes, and onions to the slow cooker.
2. Mix Sauce: In a bowl, combine chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper. Pour over ingredients in the slow cooker.
3. Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
4. Shred Chicken: Remove chicken, shred it, and return it to the slow cooker.
5. Thicken Sauce: Stir in heavy cream. If you want a thicker texture, whisk flour into a small amount of broth and stir it in; cook for another 15 minutes.
6. Add Crust: Bake biscuits or puff pastry separately until golden. Serve the filling topped with the flaky crust.

You Must Know

This dish captures the comforting flavors of a traditional pot pie but saves hours of work. Using your slow cooker keeps the chicken juicy and the sauce rich, while the biscuit topping adds the perfect buttery crunch.

Topping Variations

• Classic Biscuit Crust: Bake golden biscuits and place them over the creamy chicken filling.
• Puff Pastry: Bake separately for a flaky, restaurant-style topping.
• Mashed Potatoes: For a twist, top with mashed potatoes for a “chicken shepherd’s pie” feel.
• Crescent Rolls: Use crescent dough for a soft and buttery topping.

Make It A Meal

Pair with a crisp green salad, roasted vegetables, or warm dinner rolls. For dessert, try something cozy like apple crumble or chocolate lava cake to complete the comfort-food experience.

Pro Tips

• Add a splash of white wine for richer flavor.
• Use rotisserie chicken for a faster prep version.
• For extra creaminess, stir in a bit of cream cheese at the end.
• Always bake the crust separately to keep it crisp.

Recipe FAQs

Q: Can I use frozen chicken?
A: It’s best to use thawed chicken for even cooking and food safety.

Q: How do I store leftovers?
A: Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

Q: Can I make this dairy-free?
A: Yes! Use coconut milk instead of cream and a dairy-free condensed soup alternative.

Q: Can I add extra veggies?
A: Absolutely — mushrooms, celery, or even broccoli make great additions!

Print