If you’d told me ten years ago that I’d be making chicken pot pie in a slow cooker instead of the oven, I probably would have laughed. For most of my life, chicken pot pie meant a golden crust fresh from the oven—or, honestly, a store-bought version you nuked in the microwave after a long day. But everything changed when I learned that you can prepare a delicious chicken pot pie in slow cooker without any fuss. The first time I tried it, I couldn’t believe how tender the chicken turned out and how easy it was to get dinner on the table. Now, I keep this recipe in my weekly rotation because it combines comfort food flavor with the simplicity of set-it-and-forget-it cooking.
More and more home cooks are discovering how convenient it is to use a slow cooker for classic dishes like chicken pot pie. No more babysitting the oven, no worries about the crust burning before the center cooks through, and no need to thaw frozen chicken if you plan ahead. In this guide, I’ll show you exactly how to make chicken pot pie in slow cooker step by step, along with tips and answers to the most common questions.
Table of Contents
Why Make Chicken Pot Pie in Slow Cooker?
Effortless One-Pot Cooking
The beauty of chicken pot pie in slow cooker is that it requires almost no active time. Instead of juggling a skillet for the filling and a baking dish for the crust, you layer everything in your slow cooker, turn it on, and go about your day. Whether you work from home or commute, there’s nothing more satisfying than walking in the door to a warm, creamy dinner ready to serve. I started making this version when my schedule was so packed I didn’t have the energy to cook in the evenings. Since then, it’s become one of my favorite comfort meals that feels homemade without the stress.
If you love low-effort recipes that still taste special, this approach is perfect. You can even prep the ingredients the night before, then pop them into the slow cooker in the morning. For other effortless ideas, check out my CrockPot Chicken Pot Pie—another variation that’s become a reader favorite.
Richer, Deeper Flavor Over Time
Slow cooking doesn’t just save time; it also builds flavor. As your chicken pot pie in slow cooker simmers for hours, the broth, herbs, and vegetables meld into a comforting blend you can’t replicate on the stovetop in 30 minutes. The chicken becomes tender enough to shred with a fork, the potatoes turn creamy, and the carrots and celery practically melt into the sauce. If you’ve ever worried about bland pot pie, this method solves that problem. With a little seasoning and the right timing, you’ll get a meal that tastes like it came from a professional kitchen.
Ingredients and Preparation Guide
What You’ll Need
Making chicken pot pie in slow cooker doesn’t require fancy ingredients. Here’s everything you’ll need for a big batch of cozy, satisfying filling:
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 cups low-sodium chicken broth
- 2 cups diced Yukon Gold potatoes
- 1.5 cups sliced carrots
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or unsweetened almond milk
- 2 tablespoons cornstarch or arrowroot (to thicken)
- 1 refrigerated pie crust or canned biscuits (optional)
If you prefer a gluten-free version of chicken pot pie in slow cooker, simply skip the crust and serve the creamy filling in bowls. For a lighter meal, replace the cream with almond milk.
Step-by-Step Instructions
Follow these steps to prepare your chicken pot pie in slow cooker:
- Place potatoes, carrots, celery, onion, and garlic in the bottom of the slow cooker.
- Lay the raw chicken on top of the vegetables.
- Season with thyme, rosemary, salt, and black pepper.
- Pour the chicken broth over everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in frozen peas and cream (or almond milk).
- Mix cornstarch with cold water and stir in to thicken. Cook uncovered for 20–30 minutes.
- If using crust, transfer filling to a baking dish, top with dough, and bake at 400°F for 15 minutes until golden.
Tips, Tricks, and Common Mistakes
How to Thicken Your Pot Pie Filling
One of the most important steps in making chicken pot pie in slow cooker is getting the right texture. Because the slow cooker traps moisture, your filling can end up soupy if you skip the thickener. I recommend making a cornstarch slurry: stir 2 tablespoons cornstarch with 2 tablespoons cold water and mix it in during the last 30 minutes of cooking. Keep the lid slightly open so steam can escape and the sauce thickens properly. For a gluten-free version, arrowroot powder works just as well.
Common Mistakes to Avoid
Even a simple chicken pot pie in slow cooker can go wrong without a few precautions. Here are the most frequent pitfalls:
- Adding dairy too early: If you pour cream in before cooking, it will curdle. Always add it near the end.
- Using frozen chicken straight from the freezer: This can keep the filling in the danger zone temperature too long. Always thaw first.
- Under-seasoning: Slow cookers mellow flavors over time, so taste and adjust salt before serving.
For more kitchen shortcuts, check my High-Protein Egg Bites Meal Prep.
FAQs About Chicken Pot Pie in Slow Cooker
Can I put raw chicken in a slow cooker?
Yes, you can safely put raw chicken in a slow cooker for your chicken pot pie in slow cooker. In fact, this is the standard method because the slow, steady heat cooks the chicken thoroughly and allows it to soak up all the flavors. Always make sure the internal temperature reaches 165°F before serving. If you’re short on time, you can cut the chicken into smaller chunks to speed up the process.
Is 4 hours long enough to cook chicken in a crock pot?
If you set your slow cooker on HIGH, 4 hours is usually enough to fully cook the chicken to a safe temperature. However, for the most tender texture, I recommend using the LOW setting for 6–7 hours. This longer cook time makes the chicken so soft it practically falls apart when you stir it back into the creamy filling.
How to thicken chicken pot pie in slow cooker?
Because your slow cooker traps steam, you may find the filling a bit too thin. To thicken your chicken pot pie in slow cooker, prepare a cornstarch slurry: stir 2 tablespoons cornstarch with 2 tablespoons cold water and mix it into the pot during the last 20–30 minutes. Leave the lid slightly ajar so some moisture can evaporate. If you’d rather not use cornstarch, you can try arrowroot powder or simply reduce the broth at the start.
How do you store and reheat leftovers?
Let the chicken pot pie in slow cooker cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 2–3 minutes, or reheat the whole batch on the stovetop over medium heat until hot. If you baked a crust or biscuits on top, store them separately so they stay crisp.
For more meal ideas that make busy nights easier, check out my Egg Bite Variations Recipe and Cloud Coffee for a fun treat afterward.
Conclusion
If you’ve never tried making chicken pot pie in slow cooker, this is your sign to start. With just a little prep in the morning, you can come home to the ultimate comfort food—tender chicken, creamy sauce, and rich flavors that taste like you spent all day cooking. Whether you enjoy it on its own or topped with golden biscuits, this meal is sure to become a favorite.
If you make this chicken pot pie in slow cooker, I’d love to see your version! Snap a photo and tag #HealthyAmericanBites so we can celebrate your kitchen success together.
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Chicken Pot Pie in Slow Cooker – No-Fuss Dinner Recipe
Tender chicken, hearty vegetables, and a creamy broth come together in this easy chicken pot pie in slow cooker recipe.
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
3 cups low-sodium chicken broth
2 cups diced Yukon Gold potatoes
1.5 cups sliced carrots
1 cup chopped celery
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream or unsweetened almond milk
2 tablespoons cornstarch or arrowroot
1 refrigerated pie crust or canned biscuits (optional)
Instructions
1. Place potatoes, carrots, celery, onion, and garlic in slow cooker.
2. Lay chicken on top of vegetables.
3. Season with thyme, rosemary, salt, and pepper.
4. Pour in chicken broth.
5. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
6. Remove chicken, shred, and return to pot.
7. Stir in peas and cream.
8. Mix cornstarch with water, stir in to thicken.
9. If using crust, transfer filling to baking dish, top with crust, and bake at 400°F for 15 minutes.
10. Serve hot.
Notes
For thicker filling, leave the lid ajar during the final 30 minutes.
Use arrowroot for a gluten-free thickener.
Ensure chicken reaches 165°F internal temperature.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
Disclaimer: This recipe and all related content are for informational purposes only and do not replace professional medical or nutritional advice. Always consult a qualified professional with any dietary concerns.