Description
A creamy, comforting, and effortless chicken pot pie made right in your slow cooker perfect for busy weeknights and cozy family dinners.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 cups mixed vegetables (carrots, peas, corn, celery)
- 2 cups chicken broth
- 1 cup cream or milk
- 1 can cream of chicken soup (or homemade sauce)
- 2 tbsp butter or cream cheese
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Biscuits or puff pastry, baked separately for topping
Instructions
- Place raw chicken at the bottom of your slow cooker.
- Add chopped vegetables on top.
- Pour in chicken broth, cream, and soup (or homemade sauce). Stir gently.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred chicken in the slow cooker about 30 minutes before serving.
- Optional: Stir in cornstarch slurry to thicken the sauce.
- Add butter or cream cheese for extra creaminess.
- Bake biscuits or puff pastry separately while the filling finishes.
- Serve pot pie filling in bowls topped with golden biscuits or pastry.
- Enjoy your creamy, comforting meal!
Notes
Bake or air-fry the crust separately to avoid sogginess. You can freeze leftover filling for up to 3 months. Reheat with a splash of broth for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American