Slow cooker chicken pot pie is comfort food made almost effortless. Instead of fussing with a traditional pie crust and standing over the stove, you let the slow cooker do most of the work. Tender chicken, hearty vegetables, and a creamy, herb‑scented sauce simmer together for hours until everything is rich and flavorful. Shortly before serving, you add golden biscuits on top or serve the filling over warm puff pastry, giving you all the cozy taste of classic pot pie with a fraction of the effort.
Ingredients
Serves 6.
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts or thighs
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small onion, finely chopped
- 2 medium potatoes, peeled and cut into 1 cm cubes
- 1 cup (150 g) frozen peas
- 2 cloves garlic, minced
- 3 cups (720 ml) low‑sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
For thickening and creaminess:
- 3 tablespoons unsalted butter
- 3 tablespoons all‑purpose flour
- 1 cup (240 ml) milk or half‑and‑half
For serving:
- 1 can (8–10 pieces) refrigerated biscuit dough
or 1 sheet puff pastry, baked separately - Fresh parsley, chopped (optional)
Instructions
Place the chicken in the bottom of your slow cooker in an even layer. Scatter the sliced carrots, celery, chopped onion, potatoes, peas, and garlic over and around the chicken. Pour in the chicken broth, then sprinkle in the salt, pepper, thyme, parsley, and paprika. Gently stir the vegetables without disturbing the chicken too much, so the seasoning distributes evenly.
Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender. About 30 minutes before you plan to serve, remove the chicken pieces to a cutting board and shred them into bite‑size chunks using two forks. Return the shredded chicken to the slow cooker and stir it into the broth and vegetables.
While the chicken is out, prepare the creamy thickener on the stove. In a small saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk constantly for 1–2 minutes to form a smooth paste, or roux. Slowly pour in the milk while whisking to prevent lumps, then cook for another 2–3 minutes until the mixture thickens into a smooth, pourable sauce.
Pour this creamy mixture into the slow cooker and stir well to combine. The broth will quickly turn into a silky pot pie filling. Taste and adjust seasoning with extra salt or pepper if needed. Cover the slow cooker again and let the filling cook on high for another 20–30 minutes, stirring once or twice, until nicely thickened.
If you want biscuit topping, preheat your oven according to the biscuit package directions. Arrange the biscuits on a baking sheet and bake until golden brown. For a puff pastry option, bake the sheet according to package instructions, then cut into squares.
To serve, ladle generous spoonfuls of the hot chicken pot pie filling into bowls. Place one or two warm biscuits on top of each serving, or spoon the filling over pieces of baked puff pastry on plates. Garnish with chopped fresh parsley for a bright finish. This slow cooker chicken pot pie is creamy, comforting, and ideal for chilly evenings—and the leftovers taste even better the next day.