Chicken Pot Pie in the Slow Cooker

Chicken Pot Pie in the Slow Cooker – The Ultimate Comfort Food Made Easy!

Craving something warm, hearty, and comforting? Few dishes hit the spot quite like Chicken Pot Pie—that creamy, savory filling packed with tender chicken and vegetables, all wrapped in a cozy, golden crust. But what if we told you that you could enjoy all the classic flavors of this beloved dish without the fuss of baking or stovetop juggling?

Enter the Slow Cooker Chicken Pot Pie—your new go-to for an easy, hands-off comfort food dinner that the whole family will love. It’s everything you love about the traditional dish, made even better with the convenience of a slow cooker. Just toss in your ingredients, set it, and come back to a house that smells like a cozy hug.

Why You’ll Love This Slow Cooker Chicken Pot Pie

Set-it-and-forget-it ease – minimal prep, maximum flavor
Tender, juicy chicken that practically shreds itself
Hearty veggies and creamy filling just like Grandma used to make
Golden biscuit or puff pastry topping (no rolling pin required!)
Perfect for busy weeknights, chilly days, or family dinners

Ingredients

Here’s what you’ll need for a classic, comforting chicken pot pie—slow cooker style:

1.5 to 2 lbs boneless, skinless chicken breasts or thighs
1 cup diced carrots
1 cup diced celery
1 cup frozen peas
1/2 cup corn (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup heavy cream or milk
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt, to taste
1 tablespoon butter

Topping Options:

Refrigerated biscuit dough (for that classic pot pie crust vibe)
OR puff pastry sheets (baked separately and placed on top when serving)
OR mashed potatoes (for a shepherd’s pie-style twist!)

How to Make Chicken Pot Pie in the Slow Cooker

1. Prep the Base

Place the chicken in the bottom of the slow cooker. Add the carrots, celery, onion, garlic, peas, and corn.

2. Mix the Sauce

In a bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, thyme, pepper, and a bit of salt. Pour over the chicken and vegetables.

3. Let It Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

4. Shred the Chicken

About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything well.

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