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Slow Cooker Chicken Pot Pie

A hands-off, comforting chicken pot pie made in a slow cooker, featuring a creamy filling topped with flaky biscuits or puff pastry.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks Thighs are juicier; breasts are leaner.
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream or half-and-half Half-and-half lightens calories; heavy cream gives a richer sauce.
  • 1/3 cup all-purpose flour For thickening; use a gluten-free blend for GF version.
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika Optional — adds a warm, subtle smokiness.
Topping
  • 1 tube refrigerated biscuits or puff pastry, cut into squares
  • 1 tablespoon butter, melted For brushing tops.
Optional garnish
  • to taste fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Trim and cut the chicken into bite-size chunks. Dice the onion, slice carrots and celery, and mince the garlic.
  2. Measure out broth, cream, flour, and spices so everything is ready.
Assemble the slow cooker
  1. Add chicken, onion, carrots, celery, garlic, thyme, salt, pepper, and smoked paprika (if using) to the slow cooker.
  2. Pour in the chicken broth. Stir briefly to distribute seasonings.
Cook until tender
  1. Cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until chicken is cooked through and vegetables are tender. Chicken should reach 165°F (74°C).
Thicken the sauce
  1. In a bowl, whisk together the flour and cream until smooth (no lumps). Stir this mixture into the slow cooker.
  2. Turn the slow cooker to HIGH and cook uncovered for 20–30 minutes, stirring occasionally, until the sauce thickens. Add the frozen peas in the last 5 minutes to warm them through.
Prepare and finish the topping
  1. Preheat your oven to 400°F (or heat the broiler if you prefer a quick brown topping).
  2. Transfer the thickened filling to an oven-safe dish if your slow cooker insert isn’t oven-safe.
  3. Arrange biscuit or puff pastry squares over the filling in a single layer, brushing with melted butter.
  4. Bake for 10–15 minutes (or broil briefly 2–4 minutes) until the topping is puffed and golden.
Serve
  1. Let the pot pie rest 5 minutes so the filling settles. Garnish with chopped parsley and serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze the filling (without biscuit topping) for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating and topping.