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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
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.