chicken pot pie slow cooker

Chicken Pot Pie Slow Cooker

4.67 from 3 votes
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Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours
Servings: 8
Calories: 276kcal
Author: Rika Livingston


  • 1 pound chicken boneless and skinless (or use rotisserie chicken)
  • 1 pound Yukon potatoes (small diced)
  • 1 bag (16 oz) frozen mixed vegetables (corn, peas and carrots)
  • 1 cup chopped celery
  • 1 medium onion (chopped)
  • 3 garlic cloves (minced)
  • 1/3 cup butter
  • 2 cups chicken broth
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 1 teaspoon poultry seasoning (add more according to your liking)
  • 1/4 teaspoon garlic powder
  • salt/pepper to taste, according to your liking


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


  • Heat butter in a large sauce pan over medium heat. Add onion, celery and cook until translucent, for about 2 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, garlic powder 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.


Nutrition Facts
Chicken Pot Pie Slow Cooker
Amount Per Serving
Calories 276
* Percent Daily Values are based on a 2000 calorie diet.
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