This site may contain affiliate links. If you purchase an item using one of these links I may make a small commission. I only recommend products I use myself so you can be confident that my recommendations are tested and trusted.
Creamy, cozy, and comforting—this crockpot chicken pot pie stew is packed with tender chicken, veggies, and herbs for an easy, one-pot weeknight dinner.
This Crockpot Chicken Pot Pie Stew is the ultimate cozy meal. It takes everything you love about chicken pot pie—the tender chicken, hearty potatoes, and creamy texture—and turns it into a rich, comforting stew that practically cooks itself.
Using a few simple ingredients and a slow cooker, this recipe delivers big flavour with minimal effort. Perfect for a comforting weeknight dinner or a lazy weekend meal prep.
Why You’ll Love This Chicken Pot Pie Stew
- One-pot simplicity – Let the crockpot do the work!
- Creamy & hearty – All the flavours of chicken pot pie in stew form.
- Family-friendly – A cozy meal everyone at the table will love.
- Perfect for leftovers – Tastes even better the next day.
Preparing Slow Cooker Chicken Pot Pie Stew
Ingredients You’ll Need
- 2 chicken breasts
- 2–3 large potatoes, peeled and cubed
- 2 cups chicken stock
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp Herb de Provence
- 1 cup frozen vegetable medley
- 3 bay leaves
- 1/2 cup milk
- 1/3 cup flour
- Fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Prep the potatoes
Peel and cut the potatoes into 1-inch cubes.
Step 2: Load the slow cooker
Add the chicken breasts, cubed potatoes, chicken stock, salt, pepper, Herb de Provence, and bay leaves into the crockpot.
Step 3: Cook low and slow
Cook on high for 3–4 hours or low for 5–6 hours, until the chicken is cooked through and potatoes are fork-tender.
Step 4: Add veggies
With 30 minutes left, stir in the frozen vegetable medley. At this point, you can also shred the chicken.
Step 5: Make it Creamy
In a small bowl, whisk together the milk and flour until smooth with no lumps. Pour this mixture into the crockpot and stir well. Cover and cook for the remaining 30 minutes.
Step 6: Serve
Garnish with fresh parsley and serve hot with warm biscuits, bread, or on its own!
Tips and Variations
- Use rotisserie chicken: Short on time? Add shredded rotisserie chicken in the last 30 minutes instead of raw chicken.
- Make it dairy-free: Use your favourite plant-based milk and flour alternative.
- Add flavour: Toss in a clove of minced garlic or a dash of paprika for a subtle twist.
Perfect Pairing
Serve this stew with warm crusty bread, buttery biscuits, or a side of roasted vegetables for a full, cozy meal.
Did you make this recipe? Share your photos and tag us on social media! We’d love to see your delicious creations. 🍋🌿
Are you looking for dinner ideas? Check out our recipes:
Crockpot Chicken Pot Pie Stew
Equipment
- Slow cooker
- Knife
Ingredients
Instructions
- Peel the potatoes and cut them into 1-inch cubes.2-3 large potatoes
- Add the chicken, stock, herbs de Provence, potatoes, salt, pepper and bay leaves to the crock pot.2 Chicken breasts, 2 cups of chicken stock, 1 tsp salt, 1/4 tsp ground black pepper, 1 tsp Herb de Provence, 3 bay leaves
- 3-4 hours on high or 5-6 hours on low.
- When there are 30 minutes left, add the vegetable medley and stir.1 cup Frozen vegetable medley
- Next, add the milk and flour to a small bowl and whisk until there are no lumps.1/2 cup milk, 1/3 cup flour
- Pour the flour mixture into the crockpot, stirring quickly to make sure it’s mixed in well. Cover the lid and cook for the remaining time.Fresh parsley for garnish
