Slow Cooker Chicken Pot Pie

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This Slow Cooker Chicken Pot Pie delivers all the rich, creamy, flaky comfort of a classic homemade pot pie with a fraction of the hands-on effort. By letting the slow cooker render a velvety, herb-infused chicken and vegetable stew all day, dinner becomes as simple as spooning the filling into bowls and topping it with golden, buttery baked biscuits or puff pastry.

Ingredients

For the Slow Cooker Filling:

  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 1 ½ cups frozen or fresh peas
  • 1 ½ cups diced Yukon gold potatoes (bitesized cubes)
  • 3 cloves garlic, minced
  • ½ cup (1 stick) unsalted butter, sliced into pats
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly cracked black pepper, to taste

For the Creamy Thickener:

  • ⅓ cup all-purpose flour
  • ½ cup heavy cream or whole milk

For the Topping (Choose Your Favorite):

  • 1 can refrigerated biscuits (like Grands!) or store-bought puff pastry sheets (baked separately according to package instructions so they stay crisp and flaky)

Instructions

1.Load the Slow Cooker:Place chicken, vegetables, herbs, butter, and broth into the slow cooker.

Place the chicken breasts or thighs at the bottom of your slow cooker. Add the diced onion, sliced carrots, celery, potatoes, minced garlic, dried thyme, and dried rosemary. Season generously with salt and pepper, then place the pats of butter right on top. Pour the chicken broth over everything.
2.Slow Cook:Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until chicken is tender.

Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the vegetables are tender and the chicken easily shreds apart with a fork.
3.Shred the Chicken:Remove cooked chicken, shred into bite-sized pieces, and return to the slow cooker.

Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back into the creamy broth and vegetable mixture.
4.Thicken the Stew:Whisk flour and heavy cream together until smooth, then stir into the slow cooker.

In a small bowl, whisk together the all-purpose flour and heavy cream (or whole milk) until completely smooth with no lumps. Pour this mixture into the slow cooker and stir well. Cover and cook on HIGH for another 20 to 30 minutes until the sauce thickens into a rich, creamy gravy.
5.Prepare the Topping:Bake your biscuits or puff pastry separately until golden and flaky.

While the gravy thickens, bake your refrigerated biscuits or puff pastry sheets separately in the oven according to their package directions until they are golden-brown and extra flaky.
6.Serve and Enjoy:Ladle the warm chicken pot pie filling into bowls and crown with the baked pastry.

Ladle the steaming, creamy chicken and vegetable filling into individual bowls and crown each serving with a warm, flaky biscuit or square of puff pastry right on top!

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