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Slow Cooker Chicken Pot Pie

A creamy, comforting slow cooker version of the classic chicken pot pie—filled with tender chicken, hearty vegetables, and a golden crust topping.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 bowls
Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lbs chicken breasts boneless, skinless
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 onion diced
  • 2 carrots sliced
  • 2 potatoes diced
  • 1 cup peas frozen
  • 1 cup corn optional
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Crust Topping
  • 1 sheet pie crust refrigerated
  • 1 egg beaten
  • fresh thyme for garnish

Equipment

  • Slow cooker
  • Mixing bowls
  • Whisk
  • Baking sheet

Method
 

  1. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add broth and cream, whisking until smooth.
  2. Add chicken, vegetables, and creamy sauce to the slow cooker.
  3. Season with garlic powder, thyme, rosemary, salt, and pepper. Stir gently.
  4. Cook on Low for 6–7 hours or High for 3–4 hours.
  5. Shred chicken, stir, and mix everything together.
  6. Bake pie crust or biscuits separately until golden.
  7. Serve filling in bowls topped with crust or biscuits. Garnish with thyme.

Notes

For a thicker sauce, stir in 1 tbsp cornstarch mixed with 2 tbsp water during the last 20 minutes of cooking.