Slow Cooker Chicken Pot Pie – Comfort in a Bowl

There’s nothing quite like the cozy warmth of a homemade chicken pot pie on a chilly day. The tender chicken, soft vegetables, and creamy sauce all tucked under a flaky crust have long been the definition of comfort food. But what if you could have all that goodness without the fuss of baking or rolling dough? That’s where this Slow Cooker Chicken Pot Pie steps in.

This recipe takes everything you love about the classic — the hearty filling, creamy base, and savory flavor — and makes it simpler than ever. The slow cooker handles all the hard work, simmering chicken, potatoes, carrots, and peas in a rich, velvety sauce that develops deep flavor over time. By dinner, your kitchen smells heavenly, and the chicken practically falls apart at the touch of a spoon.

Top each bowl with a buttery biscuit or puff pastry square, and you’ve got the perfect balance of rich and flaky — all with minimal effort. It’s one of those family dinners that feels like a hug in a bowl, especially when served with a sprinkle of parsley and a cozy blanket nearby.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 3 medium potatoes, peeled and diced
• 2 cups sliced carrots
• 1 ½ cups frozen peas
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can cream of chicken soup
• 1 cup chicken broth
• 1 cup heavy cream (or milk for lighter version)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons unsalted butter
• Optional: 1 tablespoon all-purpose flour (for thickening, if desired)
• For topping: store-bought biscuits or puff pastry squares, baked separately

Instructions

1. Layer the Base:
   Add diced potatoes, carrots, peas, onion, and garlic to the bottom of your slow cooker.
2. Add Chicken and Sauce:
   Place chicken on top of the vegetables. In a small bowl, whisk together cream of chicken soup, chicken broth, heavy cream, salt, pepper, thyme, garlic powder, onion powder, and butter (melted). Pour the mixture over the chicken and veggies.
3. Slow Cook to Perfection:
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
4. Shred and Stir:
   Remove the chicken and shred it with two forks. Return it to the slow cooker and stir everything together. If you prefer a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of cold water and stir it in. Let it cook uncovered for another 20 minutes to thicken.
5. Prepare the Topping:
   While the filling finishes, bake your biscuits or puff pastry squares according to package instructions.
6. Serve and Enjoy:
   Spoon generous portions of creamy chicken filling into bowls, top with a biscuit or puff pastry, and garnish with fresh parsley.

Tips & Tricks

• Use thighs for extra flavor: Chicken thighs stay juicy and tender even after hours of slow cooking.
• Make it thicker: Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) near the end if you like a thicker filling.
• Add mushrooms or celery: For extra texture and depth of flavor, toss them in with the veggies at the start.
• Shortcut hack: Use frozen mixed vegetables instead of fresh ones to save prep time.
• Lighter version: Swap heavy cream for evaporated milk to reduce richness while keeping it creamy.

Slow Cooker Chicken Pot Pie

A creamy, hearty slow cooker version of the classic chicken pot pie, packed with tender chicken, veggies, and a buttery biscuit or puff pastry topping.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 bowls

Course: Comfort Food, Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 medium potatoes peeled and diced
• 2 cups sliced carrots
• 1.5 cups frozen peas
• 1 small onion diced
• 2 cloves garlic minced
• 10.5 oz cream of chicken soup
• 1 cup chicken broth
• 1 cup heavy cream or milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour optional for thickening
• store-bought biscuits or puff pastry squares baked separately for topping

Equipment

• Slow cooker
• Mixing bowl
• Forks for shredding
• Baking sheet (for biscuits)

Method

 

1. Add diced vegetables to slow cooker.
2. Place chicken on top and pour in sauce mixture.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Shred chicken, return to slow cooker, and stir well.
5. Thicken with flour slurry if needed and cook uncovered for 20 minutes.
6. Serve in bowls topped with baked biscuits or puff pastry squares.

Notes

Add mushrooms or celery for extra flavor. Best served hot with a buttery biscuit topping.

Serving Suggestions

• Serve in bowls with a biscuit or pastry on top for that classic pot pie feel.
• Spoon the mixture into a pie dish, top with a pre-baked crust, and broil briefly for a golden baked version.
• Pair with a crisp green salad or roasted green beans for a balanced meal.

Storage Information

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: The filling freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce.

FAQ

Can I use rotisserie chicken?
Yes! Add it during the last 30 minutes of cooking so it doesn’t dry out.

Can I skip the cream of chicken soup?
You can make your own sauce with butter, flour, and chicken broth for a fully homemade version.

Can I cook it overnight?
Yes — cook on LOW for 7 hours, then refrigerate in the morning. Reheat for dinner!

Can I bake the whole pot pie?
If you prefer a traditional version, pour the filling into a pie crust, top with another crust, and bake until golden.

History / Fun Facts

Chicken pot pie has been warming hearts for centuries. Its roots trace back to medieval England, where “meat pies” were a staple comfort meal. The American adaptation became famous in the mid-20th century, often baked in individual tins or as family-sized casseroles. Today, the slow cooker version gives us that same old-fashioned taste with modern-day convenience — a nod to the past with the ease of today’s kitchen.