Description
A warm and satisfying chicken pot pie recipe made easy using a slow cooker. Perfect for busy nights with minimal cleanup.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs (Thighs are more forgiving and stay juicy.)
- 4 cups frozen mixed vegetables (A blend of peas, carrots, corn, and green beans works well.)
- 2 medium russet or Yukon gold potatoes, diced (Adds extra body to the filling.)
- 1 medium onion, diced (Sweet aromatics for depth.)
- 2 cloves garlic, minced (Adds flavor.)
- 2 cups chicken broth (For a savory base.)
- 1 can cream of chicken or cream of celery soup (For easier thickening.)
- 1 tbsp dried thyme (Cozy flavor.)
- to taste salt and pepper (For seasoning.)
- 2 tbsp butter or flour/cornstarch (To thicken if needed.)
Topping Options
- 1 package refrigerated biscuits, puff pastry, or premade pie crust (For serving.)
Instructions
Preparation
- Layer diced potatoes, onion, garlic, and mixed veggies in the slow cooker.
- Place chicken on top.
- Whisk chicken broth with cream soup, thyme, salt, and pepper.
- Pour the mixture over everything in the slow cooker.
- Cook on Low for 6 to 7 hours or High for 3 to 4 hours until the chicken is tender.
- Shred the chicken with two forks and stir back into the filling.
- If thickening is needed, make a slurry with 2 tablespoons cornstarch and 2 tablespoons water. Stir in and cook for an additional 10 to 20 minutes.
- Bake biscuits or puff pastry separately as per package instructions.
- Spoon the creamy filling into bowls and top with biscuits or pastry.
Notes
For an ultra creamy texture, add a splash of heavy cream or half and half at the end. Adjust the seasoning gradually, especially if using salted broth or soup.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: dinner, Main Course
- Cuisine: American