Description
A creamy and hearty Slow Cooker Chicken Pot Pie featuring tender chicken, rich gravy, and warm biscuits, delivering classic Southern comfort in every bite.
Ingredients
Scale
- 16 oz skinless, boneless chicken breasts
- 1/2 cup chopped onions
- 3–4 cups diced russet potatoes, peeled
- 10 oz frozen mixed vegetables
- 2–3 minced garlic cloves
- 4 cups chicken broth
- 1/2 teaspoon ground thyme
- salt and pepper to taste
- 1 tablespoon chicken bouillon
- 1 cup half and half or heavy whipping cream
- 2 tablespoons all-purpose flour
- baked biscuits or baked pie crust
Instructions
- Step: Add the chicken breasts, vegetables, garlic, onions, diced potatoes, broth, thyme, chicken bouillon, salt, and pepper to the slow cooker.
- Step: Cook on High for 3-4 hours or on low for 6-7 hours.
- Step: Remove the chicken, shred it, and add the shredded chicken back to the pot.
- Step: Combine the half and half or heavy whipping cream with the flour in a bowl, stir, and add the slurry to the pot.
- Step: Stir to combine and slow cook for 30 minutes on High or until the soup thickens.
- Step: Top with biscuits or baked pie crust.
Notes
For a stove-top version, cube and sear chicken first. If using rotisserie chicken, simply heat through without the long slow-cook process. Dairy may separate if frozen, so freezing is not recommended for texture.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 152 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: slow cooker chicken pot pie, crockpot dinner, creamy chicken stew, comfort food, Southern style pot pie