Name: Slow Cooker Chicken Pot Pie
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breast; 2 cups diced potatoes; 1 cup chopped carrots; 1 cup chopped celery; 1 cup frozen peas; 4 cups low-sodium chicken broth; 1 cup unsweetened almond milk; 2 tbsp cornstarch; 2 tbsp olive oil; 1 tsp dried thyme; Salt and pepper to taste; Refrigerated biscuit dough or homemade topping

This Slow Cooker Chicken Pot Pie is a comforting, healthier twist on a classic favorite. Packed with lean chicken, colorful vegetables, and a flavorful creamy base, it’s perfect for busy weeknights. Using a slow cooker makes it easy to prepare while keeping the meal wholesome and lower in calories.

Recipe Tips and Tricks

Prep Your Veggies Ahead of Time: Chop all your vegetables the night before to save time in the morning.
Layer Ingredients Correctly: Place denser vegetables like carrots and potatoes at the bottom of the slow cooker for even cooking.
Don’t Overcook: Check the chicken’s tenderness around 6 hours to ensure it doesn’t dry out.
Thicken the Sauce Smartly: Use cornstarch or whole wheat flour as a thickener for a healthier approach.
Add Fresh Herbs: Toss in fresh thyme or parsley before serving for a flavor boost.

Why You’ll Love This Recipe

This recipe brings the nostalgic comfort of chicken pot pie with less effort and more nutrition. The slow cooker simplifies cooking, filling your home with a rich, savory aroma all day. Perfect for family dinners, it’s hearty, customizable, and great for meal prepping. Plus, the minimal cleanup makes it even more appealing!

Yield: Serves 6

Slow Cooker Chicken Pot Pie

A comforting slow cooker chicken pot pie packed with lean protein, vegetables, and a creamy sauce, perfect for healthy dinners.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

1 ½ lbs boneless, skinless chicken breast
2 cups diced potatoes
1 cup chopped carrots
1 cup chopped celery
1 cup frozen peas
4 cups low-sodium chicken broth
1 cup unsweetened almond milk
2 tbsp cornstarch
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Refrigerated biscuit dough or homemade topping

Instructions

Prepare the Ingredients: Dice the chicken and vegetables into bite-sized pieces. In a small bowl, whisk cornstarch into the almond milk until smooth.
Layer in the Slow Cooker: Place potatoes, carrots, and celery in the bottom of the slow cooker. Add the chicken on top, followed by peas, thyme, salt, and pepper.
Add Liquids: Pour the chicken broth and cornstarch mixture over the ingredients. Gently stir to combine.
Cook Low and Slow: Set the slow cooker to low and cook for 6–7 hours, or until the chicken is tender and fully cooked.
Thicken the Sauce: Thirty minutes before serving, remove about ½ cup of liquid, mix with an additional teaspoon of cornstarch, and return it to the slow cooker.
Prepare the Topping: Bake the biscuits according to package instructions or prepare your own while the filling finishes cooking.
Serve and Enjoy: Spoon the chicken pot pie mixture into bowls and top with a warm, flaky biscuit. Garnish with fresh herbs if desired.

Notes

For the best results, avoid over-stirring the ingredients to maintain the texture of the vegetables. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 381Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 366mgCarbohydrates 28gFiber 4gSugar 4gProtein 43g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Chicken Breast: Opt for skinless, boneless chicken breast for lean protein. Thighs can be substituted for extra juiciness.
Vegetables: Use a mix of carrots, peas, celery, and potatoes for a classic pot pie filling. Feel free to add zucchini or mushrooms for variety.
Chicken Broth: Low-sodium chicken broth keeps the dish heart-healthy without compromising flavor.
Milk: Choose unsweetened almond milk or skim milk to reduce calories while maintaining creaminess.
Pastry or Biscuits: Store-bought refrigerated biscuit dough works well for the topping, or you can make your own for a more personal touch.

Variations and Substitutions

Gluten-Free: Use gluten-free flour as a thickener and gluten-free biscuits for the topping.
Dairy-Free: Swap milk for oat milk or coconut cream.
Vegetarian: Replace chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.
Low-Carb: Skip the biscuit topping and enjoy the dish as a stew or serve it over mashed cauliflower.
Spicy Twist: Add a pinch of cayenne or smoked paprika for a kick of heat.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stove or microwave until warmed through.
Freezer: Freeze the pot pie filling (without the biscuit topping) in a freezer-safe bag for up to 3 months. Thaw overnight and reheat before serving.