Slow Cooker Chicken Pot Pie (Printable version)

Creamy, slow-cooked chicken and vegetables in a thick, flavorful broth perfect for gatherings.

# What You’ll Need:

→ Poultry

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids and Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry and Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1 1/2 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately, for serving

# Directions:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika to the slow cooker. Stir to combine all ingredients.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Slowly whisk in milk and cook, stirring constantly, until thickened, approximately 3 to 4 minutes.
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup is creamy and thickened.
07 - Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and top with baked biscuits or puff pastry, if desired.

# Expert Advice:

01 -
  • It's basically pot pie filling without the fuss, served in a bowl where you can actually taste every creamy, veggie-filled spoonful.
  • The slow cooker does almost everything while you handle other things, then you just finish with a quick roux to make it silky and thick.
  • Chicken thighs stay incredibly tender and flavorful through the long cooking, giving you that restaurant-quality depth in your own kitchen.
02 -
  • Don't skip the roux step thinking you can just stir in flour straight into the hot soup, because you'll end up with floury bits that won't disappear no matter how hard you stir.
  • Frozen vegetables are actually your friend here because they won't turn into mush like fresh ones might during the long cooking time, keeping your soup textured and interesting.
  • Chicken thighs are worth the extra dollar or two because they stay tender and flavorful where breasts can sometimes dry out slightly, even in a moist environment.
03 -
  • Start tasting the soup before you add the cream mixture because different broths have different salt levels, and you can always add more seasoning but you can't take it out.
  • If your soup seems too thick after the roux goes in, just whisk in a splash more broth to loosen it, because thick soup that's hard to eat isn't as comforting as creamy soup you can actually savor.
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