Easy Slow Cooker Chicken Pot Pie

Creamy, hearty, and packed with tender chicken and vegetables, this Easy Slow Cooker Chicken Pot Pie is the ultimate comfort food—made with minimal effort. Let your slow cooker do the work while you enjoy a warm, cozy meal that’s perfect for weeknights or lazy weekends. Serve with golden biscuits or puff pastry for that classic pot pie topping without turning on your oven!

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Why You’ll Love This Recipe
Dump-and-Go – Just toss the ingredients in and let it cook.
Creamy & Satisfying – Classic pot pie flavor with a rich, velvety sauce.
One-Pot Meal – No extra dishes, no extra fuss.
Kid-Friendly – Familiar, comforting, and full of flavor.
Perfect for Leftovers – Tastes even better the next day.

Ingredients You’ll Need

For the Pot Pie Filling:

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 3 cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 1 cup diced potatoes (peeled, optional)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme or poultry seasoning
• 1 can (10.5 oz) cream of chicken soup
• 1 cup low-sodium chicken broth
• ½ cup heavy cream or milk

For Serving:

• Store-bought biscuits or puff pastry, baked separately
• Fresh parsley for garnish (optional)

Tools You’ll Need
Slow cooker (4–6 quart)
Cutting board and knife
Mixing spoon
Small bowl (for thickening at the end)

Step-by-Step Instructions

Step 1: Add Ingredients to the Slow Cooker
Place chicken, frozen vegetables, diced potatoes, onion, garlic, salt, pepper, and thyme in the slow cooker.
Add the cream of chicken soup and chicken broth.
Stir to combine slightly (don’t worry if it’s not perfectly mixed).

Step 2: Slow Cook Until Tender
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.

Step 3: Shred the Chicken
Remove the chicken and shred it using two forks.
Return shredded chicken to the slow cooker and stir to mix.

Step 4: Add Cream & Thicken
Pour in the heavy cream and stir to combine.
If you’d like the sauce thicker, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the pot. Cook on high for another 15–20 minutes until thickened.

Step 5: Serve with Biscuits or Puff Pastry
Spoon the creamy chicken filling into bowls and top with warm biscuits or puff pastry squares.
Garnish with fresh parsley if desired and enjoy hot.

Tips for the Best Chicken Pot Pie
Use Chicken Thighs – For extra tender and flavorful meat.
Don’t Skip the Cream – It adds richness and silkiness to the filling.
Prep Ahead – Dice veggies and chicken the night before for a quicker morning start.
Cook Biscuits Separately – Keeps them crispy and avoids sogginess.
Make it Thicker – Use less broth or more cornstarch if you prefer a thicker consistency.

Serving Suggestions
With Buttery Biscuits – Bake fresh or use store-bought for ease.
Over Mashed Potatoes – Ultra-comforting and hearty.
With Side Salad – A fresh green salad adds balance.
Topped with Puff Pastry – Bake squares separately for that golden, flaky finish.
In a Bread Bowl – Hollow out a crusty roll for a fun serving idea.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze filling only (without biscuits) in a sealed container for up to 2 months.

Reheating:
Stovetop: Reheat gently in a saucepan over medium heat, adding a splash of broth or milk if needed.
Microwave: Heat in 1-minute intervals, stirring between, until hot throughout.

Frequently Asked Questions

1. Can I use rotisserie chicken?
Yes! Add shredded cooked chicken in the last hour of cooking.

2. What vegetables work best?
Frozen peas, carrots, corn, and green beans are classic. Add mushrooms or celery for more texture.

3. Can I make it dairy-free?
Yes—use dairy-free milk or cream, and a dairy-free cream soup alternative.

4. Can I use fresh veggies instead of frozen?
Absolutely. Dice them small so they cook evenly with the chicken.

5. Is this gluten-free?
Use gluten-free cream soup and thicken with cornstarch instead of flour. Serve with gluten-free biscuits or rice.

Final Thoughts
This Easy Slow Cooker Chicken Pot Pie delivers all the comfort of the classic dish with none of the hassle. Creamy, hearty, and filled with flavor, it’s a soul-warming meal that cooks itself while you go about your day. Whether served with golden biscuits or flaky puff pastry, it’s a guaranteed hit for any night of the week.

Make it once and you’ll be adding it to your comfort food rotation forever!

Preparation Time: 10 minutes
Cooking Time: 6 hours (low) or 3 hours (high)
Cuisine: American Comfort Food

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 25g | Fat: 22g | Fiber: 3g | Sodium: 670mg

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