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chicken pot pie slow cooker

Chicken Pot Pie Slow Cooker

Try this creamy slow cooker chicken soup, with chicken pot pie flavors of corn, carrots, peas, potatoes and serve with green onions, crispy bacon and biscuits or rustic bread.
4.67 from 3 votes
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 251kcal
Author: Rika Livingston

Ingredients
  

  • 1 lb boneless skinless chicken breasts or chicken thighs (cut into 1/2-inch pieces) or use Rotiserrie chicken
  • 1 lb Yukon potatoes (small diced)
  • 16 oz frozen mixed vegetables (corn, peas and carrots)
  • 1 cup chopped celery
  • 1 medium onion (chopped)
  • 3 garlic cloves (minced)
  • cup butter
  • 2 cups chicken broth
  • 1 cup milk
  • cup all-purpose flour
  • ½ tsp poultry seasoning or thyme (use less or more according to your liking)
  • salt/pepper (to taste)

Optional Toppings:

  • green onions chopped
  • crispy cooked bacon
  • biscuits or rustic bread

Instructions

  • Heat butter in a large sauce pan over medium-high heat. Add onion, celery and cook until translucent, for about 5 minutes.
  • Add garlic, keep stirring and cook for 1-2 more minutes or until fragrant but do not burn. 
  • Stir in the flour and whisk until lightly browned.
  • Add chicken stock, milk and stir frequently until the sauce thickens.
  • Put chicken into slow cooker and pour in the broth/sauce mixture.
  • Stir in potatoes, poultry seasoning and cook on high heat for 3-4 hours or low for 5-6 hours.
  • About 30 minutes - 1 hour prior serving, add frozen mixed vegetables and taste the broth. Season with salt/pepper if needed or according to your liking. 
  • Serve with chopped green onions, crispy bacon and rustic bread or biscuits.

Notes

Instructions for Stove Top Users: 

  1. Heat butter in a large sauce pan over medium-high heat. Add onion, diced potatoes, and celery; cook and stir for 5-7 minutes or until onion is tender.
  2. Add garlic, keep stirring and cook for 2 minutes or until fragrant but do not burn. 
  3. Stir in the flour and whisk until lightly browned.
  4. Add chicken stock and season with poultry seasoning, salt, and pepper and allow to come to a boil. Reduce heat and simmer, uncovered for about 10 minutes or until potatoes are tender.
  5. Add chicken cubes, frozen vegetables, and milk; simmer until the chicken is fully cooked, vegetables are tender, and soup has thickened. 
  6. Serve with chopped green onions, crispy bacon and rustic bread or biscuits.

Nutrition

Nutrition Facts
Chicken Pot Pie Slow Cooker
Amount Per Serving
Calories 251 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 60mg20%
Sodium 406mg18%
Potassium 710mg20%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 2g2%
Protein 17g34%
Vitamin A 3239IU65%
Vitamin C 19mg23%
Calcium 85mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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