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Slow Cooker Chicken Pot Pie

A creamy, comforting slow-cooked version of classic chicken pot pie with tender chicken, hearty vegetables, and rich gravy.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.