Slow Cooker Chicken Pot Pie is the ultimate comfort food: hearty, creamy, and bursting with tender chicken and colorful vegetables, all gently simmered together until irresistibly rich and satisfying. This recipe turns the classic chicken pot pie into an easy, hands-off meal your whole family will rave about, with all the homey flavors you love and none of the fuss. Whether you serve it with golden pie crust, buttery biscuits, or just by the spoonful, it’s guaranteed to warm your soul and earn a spot in your weeknight dinner rotation.

Slow Cooker Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised by how just a handful of simple ingredients come together to make something so soul-soothing. Each component in this Slow Cooker Chicken Pot Pie brings its own magic to the table—think creamy texture, savory depth, and just the right pop of color.

Chicken breasts or thighs (1 1/2 pounds): Chicken thighs stay juicy and add richness, but chicken breast works great if you prefer it leaner.
Mixed vegetables (3 cups): Frozen peas, carrots, corn, and green beans create a classic pot pie mix—it’s colorful and allows for ultimate convenience.
Potatoes (3 medium, peeled and diced): These transform into creamy, tender bites and help thicken the filling naturally.
Onion (1 small, diced): Adds essential savory flavor and a hint of sweetness.
Garlic (3 cloves, minced): Gives the dish an aromatic, mouthwatering base.
Dried thyme (1 teaspoon): Brings those unmistakable comforting pot pie notes and warms everything up.
Dried rosemary (1/2 teaspoon): Just a touch is bold and earthy, rounding out the herb profile.
Salt (1/2 teaspoon): Heightens all the other flavors—always taste and adjust if you need!
Black pepper (1/4 teaspoon): Adds background warmth and depth.
All-purpose flour (1/4 cup): A simple way to thicken the sauce as everything cooks together.
Low-sodium chicken broth (1 1/2 cups): Forms the flavorful backbone of that luscious, creamy base.
Heavy cream (1/2 cup): Creates decadent richness and brings everything together.
Unsalted butter (1 tablespoon): Stirred in at the end for even more silkiness and flavor.
Refrigerated pie crust or biscuit dough (1 sheet, optional): Bake separately for that classic pot pie finish—you can also skip or substitute for lighter options!

How to Make Slow Cooker Chicken Pot Pie

Step 1: Layer in the Ingredients

Start by piling your chicken, mixed vegetables, diced potatoes, onion, garlic, dried thyme, rosemary, salt, and pepper into your slow cooker. This layering makes sure everything gets evenly cooked and seasoned, and the herbs have a chance to infuse every bite as the day goes on.

Step 2: Add the Flour and Broth

Sprinkle the flour right over the top, then use a spoon or your hands to gently toss everything together so the flour coats the chicken and veggies. Pour in the chicken broth—this is what will become your base for the irresistibly creamy sauce.

Step 3: Let the Slow Cooker Work Its Magic

Cover the slow cooker with the lid and set it to low for 6–7 hours, or high for 3–4 hours. While you go about your day, the chicken turns fall-apart tender and the veggies become perfectly soft, soaking up all those savory flavors and herbs.

Step 4: Finish with Cream and Butter

Once your chicken is fully cooked, fish it out with tongs, shred it into bite-sized pieces using two forks, then pop it right back into the slow cooker. Now stir in the heavy cream and butter—the secret to that classic pot pie creaminess! Let it cook for an additional 15–20 minutes on high, just until thick and luxuriously creamy.

Step 5: Prepare the Crust (Optional)

If you’re going for the full Slow Cooker Chicken Pot Pie experience, bake a pie crust or biscuits according to the directions on the package while the filling finishes. When you’re ready to serve, ladle that steaming chicken mixture over the golden crust or biscuits. Pure bliss.

How to Serve Slow Cooker Chicken Pot Pie

Garnishes

A sprinkle of freshly chopped parsley or chives adds a pop of color and a hint of freshness that really lifts the creamy richness of the dish. For extra decadence, feel free to scatter a bit of shredded cheese over the top right before serving—seriously, it’s the perfect finishing touch.

Side Dishes

This Slow Cooker Chicken Pot Pie is pretty much a meal in itself, but a crisp garden salad or some steamed green beans on the side never hurt! Crusty bread is also a favorite for soaking up every last drop of that delicious creamy sauce.

Creative Ways to Present

Try serving your Slow Cooker Chicken Pot Pie in individual ramekins or soup mugs for a dinner party-style twist—it looks adorable and feels extra special. If you’re skipping the crust, spoon the filling over buttery mashed potatoes or fluffy rice for a cozy, satisfying bowl meal.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature before transferring them to an airtight container. Stored in the fridge, your Slow Cooker Chicken Pot Pie will keep beautifully for up to four days. The flavors just get even better overnight!

Freezing

To freeze, portion the pot pie filling into freezer-safe containers (just skip the crust for now), label and date, and freeze for up to three months. When you’re ready for comfort food in a hurry, simply thaw overnight in the fridge before reheating.

Reheating

Reheat single servings in the microwave, or warm larger amounts gently on the stove over low heat, stirring occasionally. If the sauce seems a bit thick, add a splash of extra chicken broth or milk to loosen it up to your desired consistency.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just add the shredded rotisserie chicken during the last half hour of cooking, because it’s already cooked and will just need to soak up the flavors and warm through.

Is it possible to make this recipe dairy-free?

You sure can! Substitute the heavy cream with your favorite unsweetened plant-based milk or a rich cashew cream, and use a dairy-free butter or skip it altogether. The sauce will still turn out silky and delicious.

Can I use fresh vegetables instead of frozen?

Fresh vegetables work perfectly, too. Simply dice carrots, green beans, and any other favorites to bite-sized pieces and add them in place of frozen—the slow cooker will take care of the rest.

What are some gluten-free options for this dish?

Omit the flour or use a gluten-free all-purpose flour blend to thicken the sauce. Serve your Slow Cooker Chicken Pot Pie over gluten-free biscuits, mashed potatoes, or rice—totally comforting and safe for gluten-free eaters!

How do I make the pot pie even richer?

For a touch more decadence, finish the cooked filling with a handful of shredded cheese or an extra pat of butter, or use chicken thighs for even more flavor. You can also add a splash more heavy cream to crank up the richness factor.

Final Thoughts

If you’ve been craving comfort food that’s as easy as it is rewarding, don’t let another week go by without trying this Slow Cooker Chicken Pot Pie. It’s unbelievably creamy, cozy, and packed with classic flavors—perfect for busy weeknights or lazy weekends. Give it a try, and watch it become a new family favorite!

Slow Cooker Chicken Pot Pie Recipe

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4.8 from 20 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Chicken Pot Pie recipe is a comforting and hearty dish perfect for any day of the week. Tender chicken, mixed vegetables, and creamy sauce come together in the slow cooker for a delicious meal that the whole family will love.

Ingredients

Scale

Chicken Mixture:

1 1/2 pounds boneless, skinless chicken breasts or thighs
3 cups mixed vegetables (frozen peas, carrots, corn, green beans)
3 medium potatoes (peeled and diced)
1 small onion (diced)
3 cloves garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:

1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon unsalted butter

Optional Topping:

1 sheet refrigerated pie crust or biscuit dough

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Instructions

Prepare Chicken Mixture: Place the chicken, mixed vegetables, potatoes, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker. Sprinkle flour over the top and toss to coat. Pour in chicken broth and stir to combine.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender and vegetables are cooked through.
Finish: Shred chicken, return to slow cooker, stir in cream and butter, and cook on high for 15–20 minutes until thickened.
Optional Topping: If using pie crust or biscuit dough, bake according to package directions and serve with the chicken mixture.

Notes

For extra richness, stir in 1/2 cup shredded cheese before serving.
Skip the crust for a lighter, gluten-free option or serve over mashed potatoes or rice.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American