Slow Cooker Chicken Pot Pie

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Creamy slow cooker chicken pot pie with chicken, potatoes, and veggies. Easy comfort food recipe served with biscuits or fresh bread.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course

Cuisine: American

Keyword: crockpot chicken pot pie, slow cooker chicken pot pie

Servings: servings

Calories: 268kcal

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

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.

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.