Slow Cooker Chicken Pot Pie
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Creamy slow cooker chicken pot pie with chicken, potatoes, peas and carrots! Easy comfort food recipe served with biscuits or fresh bread. GreenPan sent me their new Elite 14-in-1 Slow Cooker in Cloud Cream to try out. This post isn’t sponsored, and all thoughts and opinions are my own.
This slow cooker chicken pot pie is creamy, cozy, and full of tender chicken, potatoes, celery, onion, peas and carrots. It has all the flavors of traditional chicken pot pie but in a simple, family-friendly slow cooker recipe. We love serving it with warm biscuits for that pot pie comfort without the fuss of pie crust.
GreenPan Elite Slow Cooker
I was planning to purchase this slow cooker myself, but GreenPan reached out after seeing my review of the GreenPan Frost Ice Cream & Frozen Drink Maker (which I bought on my own and love!). Since they appreciated that review, they sent me this new Elite 14-in-1 Slow Cooker in Cloud Cream to test, and I couldn’t wait to put it to use!
I’ve been wanting a slow cooker that could do it all, sear first, then switch straight to slow cooking, without dirtying multiple pans. This GreenPan slow cooker makes that possible.
With its sauté function, I can build the cream base right in the pot or brown ingredients, then set it to slow cook. Cleanup is quick, the design is beautiful, and it’s made without PFAS, PFOA, lead, or cadmium, which means it’s a bird-safe slow cooker too.
Why I Love the GreenPan Elite Slow Cooker
- Lid holder on the back of the slow cooker. I have quartz countertops that can’t handle any heat
- 14 cooking presets: Slow Cook (High, Medium, Low), Simmer/Buffet, Reheat, Stir-Fry, Steam, Bake, Soup, White Rice, Brown Rice, Keep Warm, Sear/Sauté, and even a Delay Timer
- In-pot browning with the built-in sauté function, no extra pan needed
- PFAS, PFOA, lead, and cadmium free, making it bird safe
- Thermolon™ Volt ceramic nonstick is diamond-infused for durability and easy release
- 6-quart removable pot is family-sized and lightweight
- Tempered glass lid lets you keep an eye on what’s cooking
- Stay-cool silicone handles make it easy to carry without burning your fingers.
- Easy cleanup with dishwasher-safe insert, but I prefer hand washing to keep the nonstick in good condition
- Lightweight design The 6-quart insert is family-sized but much lighter and easier to lift than my porcelain slow cooker pots
I love the versatility, the nonstick, and how it saves me from using multiple pans. This slow cooker has quickly earned a permanent spot in my kitchen, and you’ll be seeing more recipes using it.
Quick Bites About This Recipe
Flavor: Creamy chicken soup with herby pot pie flavor.
Skill Level: Easy prep, then hands-off slow cooking.
Swaps: Use chicken thighs, or even turkey for turkey pot pie. You can add mushrooms (in the beginning) or try other frozen mixed veggies for variety.
Make Ahead: Cream base can be made ahead and stored in the fridge or freezer.
Freezer Friendly: Freeze for up to 3 months.
Variations & Substitutions: Pair with puff pastry instead of biscuits, or use turkey in place of chicken.
Slow Cooker Chicken Pot Pie Ingredients
Chicken breasts: Leave them whole to chop or shred later for tender, juicy bites. Cubed chicken works if you prefer no shredding. Chicken thighs are also a great option.
Homemade cream base: A quick roux made with butter, flour, broth, and milk replaces canned soup for better flavor. You can also make this with dairy free alternatives like country crock and oatly.
Potatoes: Dice small so they cook evenly. Yukon hold their shape, Russet fall apart a bit and make the filling even creamier.
Celery: Adds flavor and texture.
Onion: Sweetens and enriches the filling.
Dried thyme: A little goes a long way for that classic comfort flavor.
Poultry seasoning: Deepens the savory flavor and makes it taste like pot pie.
Garlic and onion powder: Boosts flavor without extra chopping.
Frozen peas and carrots: Added at the end so they stay tender and colorful.
Salt and pepper: Adjust to your taste.
Biscuits, puff pastry, or pie crust: Perfect for serving on top to complete the pot pie experience.
How to Make Slow Cooker Chicken Pot Pie
Start by making the cream base. Melt the butter in a saucepan on the stovetop, then whisk in the flour and seasonings.
Slowly add the broth and milk, cooking until thickened. If you’re using a GreenPan slow cooker with a sauté function, you can make the cream base directly in the slow cooker instead of using a separate saucepan and stovetop.
Place the chicken breasts in the bottom of the slow cooker. Add the potatoes, celery, onion, thyme, poultry seasoning, garlic powder, onion powder, and the cream base. Stir gently to combine.
Cover and cook on LOW for 4-6 hours or on HIGH for 3 1/2-4 hours, until the chicken reaches 165°F (74°C) and the potatoes are tender.
When it’s the last 30 minutes of cook time, chop or shred the chicken and add back in, also stir in the frozen peas and carrots and continue to cook.
Serve warm with biscuits, puff pastry, fresh bread, or baked pie crust.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: For best texture, freeze without potatoes for up to 3 months. Add fresh potatoes when reheating.
Reheat: Warm gently on the stovetop or in the microwave until hot.
How to Serve Slow Cooker Chicken Pot Pie
Spoon the creamy chicken filling into bowls and top with golden biscuits, puff pastry, pie crust shapes, or even our French bread! Pair with a light green salad for a complete comfort meal.
Recipe Tips and Notes
- Dice potatoes small so they cook evenly in the slow cooker.
- Stir in frozen mixed vegetables or frozen peas and carrots when you add the chicken back after shredding at the end to keep them bright in color and tender.
- Chicken thighs can be swapped for breasts for extra-juicy meat.
- Want a thicker filling? (It should be plenty thick, but incase!) Add a cornstarch slurry during the last 30 minutes of cooking.
Slow Cooker Chicken Pot Pie
Equipment
Ingredients
Homemade Condensed Cream of Chicken Soup:
- 1/3 cup butter use Country Crock plant butter for dairy free
- 1/2 cup all-purpose flour + 1 tablespoon
- 1 teaspoon poultry seasoning or ground sage
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/4 teaspoon dried thyme
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 1/2 cups chicken broth 270 ml
- 1 1/2 cups whole milk 270 ml, we use full fat oat milk for dairy free
Chicken Pot Pie Filling:
- 2 lbs boneless skinless chicken breasts 3-4 chicken breasts
- 2 cups potatoes diced small (about 2 medium)
- 2 ribs celery chopped (about 1 cup)
- 1 small onion diced (about 1 cup)
- 12 oz frozen mixed vegetables or frozen peas and carrots
Instructions
Homemade Condensed Cream of Chicken Soup:
- Melt butter in a saucepan over medium heat. Whisk in flour, poultry seasoning, granulated onion, granulated garlic, salt, and pepper until smooth. Slowly pour in chicken broth and milk. Cook 5-10 minutes, whisking often, until thickened. If you’re using a GreenPan slow cooker with a sauté function, you can make the cream base directly in the slow cooker instead of using a separate saucepan and stovetop.1/3 cup butter, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1/4 teaspoon dried thyme, 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper, 1 1/2 cups chicken broth, 1 1/2 cups whole milk
Chicken Pot Pie Filling:
- Place chicken breasts in the bottom of the slow cooker. Add potatoes, celery, onion, thyme, poultry seasoning, garlic powder, onion powder, over the creamy soup base. Stir to combine.2 lbs boneless skinless chicken breasts, 2 cups potatoes, 2 ribs celery, 1 small onion
- Cover and cook on LOW for 4-6 hours or on HIGH for 3 1/2-4 hours, until the chicken reaches 165°F (74°C) and the potatoes are tender.
- Remove chicken when there's about 30 minutes left, shred or chop the chicken, then return it to the slow cooker along with the frozen veggies, stir everything well and finish cooking.
- Season to taste with salt and pepper, then serve hot with biscuits, puff pastry, pie crust, or simply enjoy on its own.
Video
Notes
- Garnish with fresh parsley for extra color and flavor.
- Dice potatoes into ½-inch cubes so they cook evenly.
- Add frozen veggies near the end so they stay tender and bright in color.
- Serve with biscuits, puff pastry, or pie crust for the full pot pie experience.
- To make the filling thicker, stir together 2 tablespoons cold water with 2 tablespoons cornstarch. Add this slurry after removing the chicken to shred it, then stir well before returning the chicken. Cook on LOW for another 30 minutes after adding.