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Slow Cooker Chicken Pot Pie

A comforting slow cooker version of classic chicken pot pie, featuring tender chicken, fresh vegetables, and flaky biscuit or puff pastry topping.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs are more forgiving than breasts.
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 cup frozen peas Add at the end.
  • 3 cloves garlic, minced
  • 3 cups chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream or half-and-half Half-and-half lightens it slightly.
  • 1/3 cup all-purpose flour For thickening; see gluten-free note below.
  • 1 teaspoon dried thyme
  • 1 teaspoon salt Adjust if using salty broth.
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika Optional for added depth.
For the Topping
  • 1 tube refrigerated biscuits or puff pastry, cut into squares For topping.
  • 1 tablespoon butter, melted For brushing the topping.
Optional Garnish
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Prepare the ingredients: Trim and cut the chicken into bite-sized pieces. Dice the onion, slice carrots and celery, and mince garlic. Measure out the broth and cream.
  2. Assemble the slow cooker: Put the chicken, onion, carrots, celery, garlic, dried thyme, salt, pepper, and smoked paprika into the slow cooker. Pour in the chicken broth so it just covers the mixture. Stir to combine.
Cooking
  1. Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is cooked through and vegetables are fork-tender. Internal chicken temperature should reach 165°F (74°C).
Thickening the Sauce
  1. About 20–30 minutes before serving, whisk the 1/3 cup flour with the heavy cream (or half-and-half) until smooth. Stir the cream mixture into the slow cooker. Cook uncovered for 20–30 minutes on HIGH, stirring once or twice, until the sauce thickens.
  2. If the sauce doesn’t thicken enough, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in, then simmer a few minutes. Add frozen peas in the last 5 minutes to heat through.
Final Assembly
  1. Preheat your oven to 400°F (200°C) if using the oven method. Arrange biscuit or puff pastry squares on a baking sheet, brush with melted butter, and bake until puffed and golden (about 10–12 minutes for biscuits; follow package timing for puff pastry).
  2. Alternatively, for a softer topping, place biscuit squares directly on top of the hot filling in the slow cooker, brush with butter, cover, and let steam for 10–15 minutes.
  3. Spoon the thickened chicken and vegetable filling into bowls or a deep baking dish, top with baked biscuits or pastry squares, and garnish with chopped parsley. Serve hot.

Notes

Use thighs for richer flavor. You can swap turkey for chicken. To make gluten-free, use a gluten-free flour blend and gluten-free pastry. Serve with a salad or roasted Brussels sprouts.