Slow Cooker Chicken Pot Pie Stew

There’s nothing quite like the warm, comforting flavors of a classic chicken pot pie, but sometimes, you just want it all in a bowl — rich, creamy, and easy to serve. Enter this Slow Cooker Chicken Pot Pie Stew, a cozy meal that combines tender chicken, hearty vegetables, and a luscious, velvety broth, all slow-cooked to perfection. This recipe is designed for simplicity and maximum flavor, giving you that homestyle pot pie taste without the fuss of making a crust from scratch or standing over the stove. And wait until you see how the flaky pie crust topping crisps up beautifully right before serving!

What Sets This Recipe Apart

This Slow Cooker Chicken Pot Pie Stew stands out because it melds the best parts of pot pie into a stew that cooks effortlessly in your slow cooker. Instead of baking a whole pie, you get all the savory, creamy goodness in a hearty stew form — perfect for busy weeknights or lazy weekends. The slow cooker method allows the chicken and vegetables to absorb the herbs and broth deeply, resulting in tender bites bursting with flavor. Adding the refrigerated pie crust at the end creates a delightful, buttery crunch that mimics the classic pot pie crust but with way less work. Plus, this recipe uses simple pantry staples and fresh veggies, making it an accessible crowd-pleaser.

Shopping List

• 1 pound chicken breast, diced
• 3 carrots, sliced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• Salt to taste
• 1 package refrigerated pie crusts (usually contains 2 crusts)

Hardware & Gadgets

• Slow cooker (at least 4-quart capacity) – essential for slow, even cooking.
• Cutting board and sharp knife – for chopping vegetables and chicken.
• Measuring cups and spoons – to get your ingredients just right.
• Wooden spoon or silicone spatula – for stirring the stew.
• Mixing bowl – for tossing the flour with cream.
• Oven-safe dish or skillet – to bake the pie crust topping until golden and flaky.

Stepwise Method: Slow Cooker Chicken Pot Pie Stew

Step 1: Prep Your Ingredients

Start by dicing 1 pound of chicken breast into bite-sized pieces. Chop the onion, dice the celery, slice the carrots, and mince the garlic cloves. Having everything prepped will make assembling the stew super easy.

Step 2: Combine in the Slow Cooker

Add the diced chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, dried rosemary, black pepper, and salt (to taste) directly into your slow cooker. Stir everything gently to combine the ingredients evenly.

Step 3: Slow Cook on Low

Cover the slow cooker and set it to cook on low for 6 to 7 hours. This slow simmer will allow the chicken to become tender and the veggies to soften without losing their shape.

Step 4: Thicken the Stew

About 30 minutes before serving, whisk together the all-purpose flour and heavy cream in a small bowl until smooth. Stir this mixture into the slow cooker, along with the frozen peas. This will thicken the broth and add a creamy richness that’s essential to the pot pie experience.

Step 5: Prepare the Pie Crust Topping

While the stew thickens, preheat your oven to 375°F (190°C). Unroll the refrigerated pie crusts and cut them into strips or shapes for topping. Place the crust pieces on a baking sheet lined with parchment paper.

Step 6: Bake the Crust

Bake the pie crust strips for 10-12 minutes or until they turn golden brown and crispy. Keep an eye on them to prevent burning. These will add a buttery crunch that perfectly complements the creamy stew.

Step 7: Serve

Ladle the Slow Cooker Chicken Pot Pie Stew into bowls and top with the warm, flaky pie crust pieces. Enjoy immediately for the best texture contrast!

Healthier Substitutions

• Use low-fat or evaporated milk instead of heavy cream for a lighter stew.
• Swap all-purpose flour for whole wheat flour for added fiber.
• Replace refrigerated pie crust with homemade whole grain biscuit dough for a heartier topping.
• Use skinless chicken thighs instead of breast for juicier meat and more flavor.
• Reduce salt or use low-sodium chicken broth to control sodium intake.

Pro Tips & Notes

• Chicken Cuts: Diced chicken breast works great here, but chicken thighs add extra tenderness and richness.
• Veggie Variations: Feel free to add diced potatoes or mushrooms for extra bulk and flavor.
• Pie Crust Alternative: If you’re short on time, use store-bought puff pastry for a flaky crust topping.
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free pie crusts.
• Slow Cooker Timing: If you’re short on time, cook on high for 3-4 hours, but low and slow yields the best results.

Storing, Freezing & Reheating

This Slow Cooker Chicken Pot Pie Stew stores beautifully in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat gently on the stovetop or in the microwave until warmed through. To freeze, cool completely and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, store the pie crust topping separately and add fresh or reheat briefly in the oven to maintain crispiness.

Quick Q&A

Can I use a different type of chicken?

Absolutely! Chicken thighs work wonderfully in this stew and tend to be more forgiving in slow cooking, offering juicy, flavorful meat. Just dice them similarly to chicken breasts.

What if I don’t have refrigerated pie crusts?

If you can’t find refrigerated pie crusts, puff pastry or biscuit dough make excellent alternatives for the crust topping. You can also make your own simple pie crust if you have time.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes, you can! Brown the chicken and vegetables in a large pot, add the broth and seasonings, and simmer on low for about 45 minutes until tender. Then stir in the cream and flour mixture and cook until thickened.

How can I make this dish dairy-free?

Replace the heavy cream with coconut cream or a creamy dairy-free alternative, and use a dairy-free pie crust option. Make sure to check labels to ensure all ingredients meet your dietary preferences.

Reader Favorites

• Spinach Artichoke Chicken Soup – A creamy, comforting soup packed with greens and tender chicken.
• Apple Cider Braised Chicken Thighs – Sweet and savory chicken thighs braised in apple cider for a fall-inspired meal.
• Slow Cooker Chicken Taco Dip – A crowd-pleasing dip perfect for game day or casual gatherings.

Let’s Eat

There’s something magical about a bowl of Slow Cooker Chicken Pot Pie Stew — hearty, creamy, and full of flavor that wraps you up in comfort. Whether you’re serving this for a family dinner or meal prepping for the week, it’s one of those recipes that feels like a warm hug on a chilly day. Paired with a crisp green salad or simple steamed veggies, this stew transforms an everyday dinner into something special. So grab your slow cooker, prep your ingredients, and get ready to savor one of the coziest dishes you’ll make this season. Happy cooking and even happier eating!

Share on Pinterest