Slow Cooker Chicken Pot Pie Stew
Tender chicken slowly cooks with hearty vegetables and aromatic seasonings.Carrots and peas provide natural sweetness and vibrant color.Potatoes add satisfying texture and make the stew more filling.Creamy broth creates the comforting character of pot pie.Fresh herbs provide additional savory depth.Serve the finished stew with warm biscuits for a complete meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 medium potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
Instructions
Prepare the Ingredients
- Dice the potatoes, onion, and celery into bite-sized pieces.Slice the carrots evenly so they cook at the same rate.Mince the garlic and set all the vegetables aside.
Add Ingredients to the Slow Cooker
- Place the chicken in the slow cooker.Add potatoes, carrots, celery, onion, and garlic.Pour in the chicken broth.Add thyme, parsley, rosemary, salt, and black pepper.Stir gently to distribute the seasonings.
Slow Cook the Chicken
- Cover the slow cooker with its lid.Cook on LOW for approximately 6–7 hours.Alternatively, cook on HIGH for approximately 3–4 hours.The chicken should become tender and fully cooked.
Shred the Chicken
- Remove the cooked chicken from the slow cooker.Place it on a plate and shred it using two forks.Return the shredded chicken to the slow cooker.Stir gently to combine it with the vegetables.
Prepare the Creamy Mixture
- Melt the butter in a small saucepan over medium heat.Whisk in the flour and cook for approximately one minute.Slowly add the heavy cream while whisking continuously.Continue cooking until the mixture becomes smooth and slightly thickened.
Thicken the Stew
- Pour the creamy mixture into the slow cooker.Add the frozen peas.Stir gently until everything is well combined.Cover and cook on HIGH for another 15–20 minutes.
Finish the Stew
- Check the consistency and seasoning.Add additional broth if the stew becomes too thick.Sprinkle fresh parsley over the finished stew.Let it rest for several minutes before serving.
Serve
- Ladle the hot stew into bowls.Serve immediately with warm biscuits.Add freshly ground black pepper and additional parsley if desired.
Notes
- Chicken thighs provide extra richness and moisture.
- Chicken breasts create a leaner version.
- Cut vegetables into similar sizes for even cooking.
- Add frozen peas near the end to preserve their color.
- Avoid adding dairy too early because it can separate.
- Adjust the broth according to your preferred consistency.
- Fresh parsley brightens the finished stew.
- Serve with biscuits for a classic pot-pie experience.