A slow-cooked chicken pot pie stew with tender vegetables and a creamy sauce that tastes like home after a long day.
Prep & Cook Time
Prep: 20 min
Cook: 5 h
Total: 5 h 20 min
Ingredients
1½ lb chicken thighs or breasts
3 tbsp butter
1 small yellow onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
3 tbsp all purpose flour
3 cups chicken broth
1 cup whole milk
1 cup frozen peas
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
Instructions
Add the chicken, onion, carrots, celery, and garlic to the slow cooker, spreading everything evenly so the vegetables sit under and around the chicken.
In a small saucepan, melt the butter and whisk in the flour until smooth, then slowly pour in the chicken broth while whisking to create a light creamy base.
Pour the mixture over the chicken and vegetables, season with salt, black pepper, and thyme, then cover and cook on low until the chicken is very tender.
Remove the chicken, shred it gently, then return it to the slow cooker along with the milk, stirring carefully to keep the stew creamy and balanced.
Add the peas during the last 20 minutes of cooking and let the stew finish until thick, comforting, and ready to serve.
Nutrition Facts (approx)
Calories: 390
Protein: 28 g
Carbs: 22 g
Fat: 21 g
Quick Facts
• slow cooker
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
For extra richness, use chicken thighs instead of breasts, they stay tender and juicy during long cooking.
If the stew looks thin at the end, leave the lid slightly open for the last 20 minutes to naturally thicken the sauce.
This stew tastes even better the next day, making it perfect for meal prep or leftovers.
Variations
For a biscuit-style finish, serve the stew with warm homemade or store-bought biscuits on the side instead of baking a full pie. It’s a shortcut that keeps all the flavor of traditional chicken pot pie without the crust.
A lighter version can be made by replacing part of the milk with extra broth while keeping the same slow cooking method.
For extra vegetables, diced potatoes or green beans can be added at the beginning without changing cook time. You can also serve the stew with something rustic like grandma’s cornbread to soak up every drop of that creamy sauce.