Slow Cooker Chicken Pot Pie – Cozy Comfort in a Bowl

There’s something special about walking into your kitchen after a long day and being greeted by the scent of a creamy, savory meal that’s been simmering to perfection. Slow Cooker Chicken Pot Pie is the epitome of comfort food — the kind of dish that hugs your soul and warms your home with nostalgia. Each bite of tender chicken, buttery vegetables, and rich sauce takes you right back to simpler times — when dinner meant togetherness and satisfaction.

This slow cooker version captures everything you love about traditional chicken pot pie without the fuss. No need to roll out pie dough or fuss with the oven — your crockpot does the magic while you go about your day. Perfect for cozy nights, family gatherings, or even meal prep for the week.

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 2 cups chicken broth
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup frozen peas
• 2 celery stalks, chopped
• 1 can (10.5 oz) cream of chicken soup
• 1 cup heavy cream or half-and-half
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp black pepper
• 1 tsp salt
• 2 tbsp butter
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley for garnish
• Refrigerated biscuits or puff pastry (for serving, optional)

Instructions:

1. Layer the Base:
   Place the chopped onions, carrots, potatoes, celery, and minced garlic in the bottom of your slow cooker. These sturdy vegetables form the flavorful base of your pot pie.
2. Add the Chicken:
   Lay the chicken breasts or thighs on top of the vegetables. Sprinkle with salt, pepper, thyme, and rosemary.
3. Pour in Liquids:
   Add the chicken broth and cream of chicken soup, stirring gently to combine the seasonings throughout the mixture.
4. Slow Cook to Perfection:
   Cover and cook on low for 6–7 hours, or high for 3–4 hours. You’ll know it’s ready when the chicken easily shreds with a fork and the vegetables are tender.
5. Shred and Thicken:
   Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the heavy cream.
   If you prefer a thicker consistency, mix the flour with butter to form a roux and stir it in. Allow it to cook uncovered for another 20 minutes.
6. Final Touches:
   Add the frozen peas during the last 15–20 minutes of cooking. Stir well, and taste for seasoning adjustments.
7. Serve and Enjoy:
   Ladle into bowls and top with warm biscuits or puff pastry squares. Garnish with parsley for a touch of color and freshness.

Tips & Tricks:

• For richer flavor, sear your chicken in a skillet before adding it to the slow cooker.
• Swap heavy cream with evaporated milk for a lighter version.
• Don’t skip the herbs — thyme and rosemary are key to that classic pot pie aroma.
• Use leftover rotisserie chicken for a quick prep variation — reduce cook time by half.

Variations:

• Vegetarian Option: Replace chicken with mushrooms and chickpeas, and use cream of mushroom soup.
• Dumpling Style: Drop biscuit dough directly into the slow cooker 30 minutes before serving for soft dumplings.
• Cajun Twist: Add a pinch of cayenne and smoked paprika for a bit of Southern flair.
• Cheesy Comfort: Stir in shredded cheddar before serving for a richer taste.

Slow Cooker Chicken Pot Pie

A creamy, comforting slow-cooked version of classic chicken pot pie with tender chicken, hearty vegetables, and rich gravy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 bowls

Course: Dinner, Main

Cuisine: American, Comfort Food

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs chicken breasts or thighs
• 2 cups chicken broth
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup frozen peas
• 2 stalks celery, chopped
• 1 can (10.5 oz) cream of chicken soup
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 0.5 tsp dried rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour (optional, for thickening)

Equipment

• Slow cooker
• Mixing bowls
• Wooden spoon
• Knife and cutting board

Method

 

1. Layer vegetables and garlic in the bottom of the slow cooker.
2. Place chicken on top and season with herbs, salt, and pepper.
3. Add broth and cream of chicken soup, stir gently.
4. Cook on low 6–7 hours or high 3–4 hours.
5. Shred chicken and stir in cream; thicken with butter and flour if desired.
6. Add peas in the final 20 minutes. Serve warm with biscuits or puff pastry.

Notes

Serve with biscuits or puff pastry for a complete pot pie experience.

Serving Suggestions:
Serve with buttery biscuits, puff pastry squares, or even over mashed potatoes. A crisp green salad or roasted green beans pairs beautifully to balance the richness. For a cozy family dinner, serve in rustic bowls with fresh herbs sprinkled on top.

Storage Information:
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to restore creaminess.
For freezer storage, portion into meal-sized containers and freeze up to 2 months — thaw overnight before reheating.

FAQ:
Can I use frozen vegetables?
Yes! Frozen mixed veggies work wonderfully. Just add them in during the last hour of cooking.

Can I skip the soup base?
You can make your own with butter, flour, and broth if you prefer homemade flavor.

What if I don’t have heavy cream?
Use half-and-half, milk, or even unsweetened almond milk for a lighter alternative.

History / Fun Facts:
Chicken pot pie dates back to medieval England, but its roots stretch even further to Roman meat pies. The dish evolved over centuries, becoming a symbol of home cooking and comfort in America. The slow cooker adaptation we love today was inspired by the 1950s boom of convenience cooking — blending tradition with ease.