Slow Cooker Chicken Pot Pie
Transform comfort food into a hands-off culinary masterpiece with this Slow Cooker Chicken Pot Pie recipe. Packed with tender chicken breasts, hearty vegetables like carrots, celery, baby potatoes, and peas, and infused with a velvety, herb-seasoned cream sauce, this dish delivers all the classic flavors of a traditional pot pie with minimal effort. Perfect for cozy weeknight dinners, the slow cooker handles the heavy lifting, while pre-baked pie dough or fluffy biscuits provide the perfect buttery topping for the creamy filling. With just 15 minutes of prep time and rich, made-from-scratch flavors, this family-friendly dinner idea is a must-try for home cooks looking for a simple yet satisfying meal.
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Recipe Information
Ingredients
- 3 pieces Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 2 cups Carrots, sliced
- 1 cup Celery, sliced
- 1 cup Frozen peas
- 2 cups Baby potatoes, quartered
- 2 cups Chicken broth
- 1 cup Heavy cream
- 0.25 cup All-purpose flour
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 package Pie dough or canned biscuits
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, sliced carrots, sliced celery, frozen peas, and quartered baby potatoes on top of the chicken.
Pour the chicken broth over the vegetables and chicken.
In a small bowl, whisk together the heavy cream, melted butter, and flour until smooth to create a roux.
Stir in the dried thyme, parsley, garlic powder, salt, and black pepper into the roux.
Pour the roux mixture into the slow cooker and gently stir to combine the ingredients.
Cover the slow cooker with the lid and cook on low for 6 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks, then return the shredded chicken to the pot and stir to combine.
Preheat your oven to 375°F (190°C) and bake the pie dough or canned biscuits according to the package instructions.
Serve the chicken pot pie filling in bowls and top with baked pie dough rounds or biscuits. Enjoy!
Nutrition Facts
Calories |
5246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 6479 mg | 282% | |
| Total Carbohydrate | 448.7 g | 163% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 55.7 g | ||
| Protein | 228.2 g | 456% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 538 mg | 41% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 6740 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
