Chicken Pot Pie Slow Cooker Recipe: Step by step recipe

Why I Love Chicken Pot Pie in a Slow Cooker

(And Why You Will Too)

• Effortless comfort food: Dump it, set it, forget it — come back to dinner ready to go.
• Fall-apart chicken: The slow simmer yields juicy, tender meat every time.
• One-pot wonder: Fewer dishes, less stress, full flavor.

I’ve made versions of this dish everywhere — from gastropubs in Brooklyn to cozy neighborhood bistros in Queens. But at home, this is my go-to method.

Ingredients You’ll Need

(With optional swaps & chef notes)

Ingredient	My Notes & Substitutions
2 lbs boneless chicken	Breast or thigh meat works — thighs are juicier
2 cans cream of chicken soup	Or make your own béchamel for a from-scratch touch
1/2 cup sour cream	Can sub with Greek yogurt or heavy cream
1 onion, diced	Sweet yellow onion gives the best flavor
3 carrots, sliced	Go thick so they don’t turn mushy
2 celery stalks, chopped	Adds aromatic backbone
1 cup frozen peas	Stir in at the end to keep them vibrant and sweet
1 cup chicken broth	Homemade if possible — it’s all about that flavor base
Seasonings (salt, pepper, thyme, garlic)	Don’t skip the thyme — it makes the dish sing
1 can refrigerated biscuits or puff pastry	For topping, baked separately until golden

Step-by-Step: Slow Cooker Chicken Pot Pie

1. Layer the Flavor

Place the raw chicken in your slow cooker, season with salt, pepper, thyme, and garlic. Then add the diced onion, carrots, and celery.

2. Mix the Sauce

In a separate bowl, mix together the cream of chicken soup, sour cream, and chicken broth. Pour it over the chicken and veggies.

3. Let It Cook

Set your slow cooker on low for 6–7 hours or high for 3.5–4 hours.

4. Shred and Stir

About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot. Stir in the peas.

5. Serve It Up

Spoon the creamy filling into bowls and top with freshly baked biscuits, puff pastry rounds, or even buttery Ritz crackers. I love a little fresh parsley on top — it adds color and a fresh bite.

Recommended Cooking Temperatures & Times

Setting	Temperature	Cook Time
Low	~190°F (88°C)	6–7 hours
High	~300°F (149°C)	3.5–4 hours
Internal temp (chicken)	165°F (74°C)	Always check for doneness

Tip: A meat thermometer is your best friend — especially with poultry.

Healthy Chicken Pot Pie in a Pot – For Weight Loss

Ingredients (Serves 4):

• 2 skinless, boneless chicken breasts (around 400 g), diced
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup green beans, chopped
• 1 cup frozen peas
• 2 cups low-sodium chicken broth
• 1 tbsp cornstarch (or whole wheat flour)
• 1/2 cup unsweetened almond milk (or skim milk)
• Salt & pepper to taste
• Fresh thyme or parsley for garnish

Preparation:

1. Sear the chicken:

Heat olive oil in a pan. Sauté the chicken pieces for about 5–6 minutes until golden. Set aside.

2. Cook the vegetables:

In the same pan, sauté onion, garlic, carrots, celery, and green beans until slightly soft — about 7–8 minutes.

3. Create the light sauce:

In a small bowl, whisk cornstarch with a few tablespoons of cold broth. Then add the mix to the vegetables along with the rest of the broth and almond milk. Stir until it begins to thicken — about 3–5 minutes.

4. Combine & portion:

Add the chicken back in, stir well, and season with salt, pepper, and herbs. Spoon the mixture into small oven-safe ceramic pots.

5. Bake:

Preheat oven to 180°C (350°F). Bake uncovered for 25 minutes until bubbling. Optionally, you can top each pot with a thin slice of whole wheat pita during the last 5 minutes for a crispy effect.

6. Serve hot:

Garnish with fresh herbs and serve immediately. It’s light, hearty, and incredibly comforting.

The Easiest Chicken Pot Pie in a Pot – Lazy Night Special!

Ingredients:

• 2 cups rotisserie chicken or any leftover cooked chicken
• 1 can cream of chicken soup (approx. 300 g)
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/2 cup milk (any kind)
• 1 tsp dried thyme
• Salt & pepper
• 1 sheet puff pastry or 1 can refrigerated biscuit dough
• 1 egg for brushing

Preparation:

1. Mix the filling:

In a large bowl, combine shredded chicken, cream of chicken soup, frozen veggies, milk, thyme, salt, and pepper. Stir until smooth and evenly mixed.

2. Fill the pots:

Divide the mixture evenly into four greased ceramic pots or ramekins.

3. Add the crust:

Cut pastry into circles slightly larger than the top of the pots. Place on top and press edges gently. For biscuits — just place one dough piece on top of each pot.

4. Egg wash:

Beat the egg and lightly brush over the tops for a golden finish.

5. Bake:

Place pots on a baking tray (to catch spills). Bake at 190°C (375°F) for about 25–30 minutes, or until the tops are puffed and golden brown.

6. Let it cool a bit:

Let rest for 5 minutes before serving. The filling will be lava-hot, so don’t rush!

Other Cooking Methods (If You’re Not Using a Slow Cooker)

Stovetop

Sauté the chicken and veggies, then simmer in the sauce 25–30 minutes.

Dutch Oven (Oven-Baked)

Bake covered at 350°F (175°C) for about 45–50 minutes.

Instant Pot

Pressure cook on high for 10 minutes, then natural release.

Air Fryer (for the topping)

Crisp biscuit dough at 360°F (182°C) for 7–10 minutes.

Chef Tips from the Line

• Toast your flour first if making a roux — gives depth.
• Don’t overcook the peas — they go in last for a reason.
• Finish with butter — even just a tablespoon at the end creates that silky, restaurant-style mouthfeel.
• No slow cooker? No problem. A stovetop version still hits all the right notes — just keep your eye on the liquid.

My Favorite Variations

1. Creamy Mushroom & Herb Chicken Pot Pie

Add sautéed mushrooms, swap in cream of mushroom soup, and add rosemary + sage.

2. Spicy Buffalo Chicken Pot Pie

Toss cooked chicken in buffalo sauce and serve with a blue cheese biscuit topper.

3. Veggie-Lovers Version

Skip the chicken and bulk up with potatoes, zucchini, and spinach.

Nutrition Snapshot (Per Serving)

(Based on a 6-serving batch with biscuit topping)

Nutrient	Approx. Amount
Calories	480 kcal
Protein	35g
Carbs	26g
Fat	24g
Sodium	870mg

Not exactly “light,” but man, it’s worth every bite.