Go Back
Delicious chicken pot pie with potatoes in slow cooker

Hearty Chicken and Potato Slow Cooker Pot Pie

This comforting slow cooker pot pie combines tender chicken and an assortment of vegetables in a rich, creamy sauce, offering a deeply satisfying meal with minimal fuss, perfect for a cozy family dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Small bowl
  • Medium bowl
  • Whisk
  • Oven-safe casserole dish
  • Pastry brush

Ingredients
  

For the Chicken & Vegetables:

  • 1.5 lbs Chicken breasts or thighs cut into 1-inch pieces
  • 4-5 medium Potatoes 1-inch diced
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 1 cup Frozen peas
  • 1 medium Diced onion

For the Creamy Sauce:

  • 3 cups Chicken broth
  • 1 cup Heavy cream or milk dairy-free options are fine
  • 0.25 cup All-purpose flour or cornstarch for thickening
  • 2 tablespoons Butter or olive oil
  • 1 teaspoon Dried thyme
  • 0.5 teaspoon Garlic powder
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black pepper or to taste

For the Topping (Optional but Recommended):

  • 1 package Refrigerated pie crusts, puff pastry, or biscuit dough one crust for a single topping
  • 1 egg Egg wash one egg mixed with a splash of water, for browning

Instructions
 

Preparation

  • Cut the chicken into bite-sized pieces, then dice the potatoes, carrots, celery, and onion into roughly 1-inch pieces.
  • In a small bowl, combine 1/4 cup of chicken broth with 1/4 cup of flour or cornstarch, mixing until smooth to create a slurry.

Cooking in Slow Cooker

  • Place the diced chicken evenly at the bottom of your slow cooker.
  • Layer the diced potatoes, carrots, celery, and onion on top of the chicken.
  • In a separate medium bowl, whisk together the remaining 2 3/4 cups of chicken broth, heavy cream, dried thyme, garlic powder, salt, and black pepper, then stir in the prepared slurry.
  • Pour the creamy sauce mixture over the chicken and vegetables in the slow cooker, gently stirring to coat all ingredients.
  • Cover the slow cooker and cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours, until the chicken is tender and vegetables are soft.
  • During the last 30 minutes of cooking, stir in the 1 cup of frozen peas.

Optional Topping & Baking

  • If adding a crust, preheat your oven to the temperature specified on your pie crust or pastry package (typically 375-400°F or 190-200°C).
  • Carefully spoon the hot pot pie mixture from the slow cooker into an oven-safe casserole dish.
  • Place the refrigerated pie crust, puff pastry, or biscuit dough over the filling, gently pressing the edges to seal and cutting small slits for steam.
  • Whisk together one egg and a splash of water for an egg wash, then lightly brush this over the crust for a golden-brown finish.
  • Bake in the preheated oven for 15-25 minutes, or until the topping is golden, puffed, and the filling is bubbling hot.

Serving

  • Serve the hearty pot pie hot, enjoying it on its own or with suggested side dishes.

Notes

For an extra layer of texture and flavor, consider adding the optional pie crust or biscuit topping. This dish is perfect for a cozy family meal and can be easily adapted with different vegetables.