Enjoy all the comforting flavors of a classic chicken pot pie without the fuss. Tender chicken, hearty vegetables, and a creamy sauce cook together in the slow cooker for a rich, satisfying dinner that’s perfect for busy weeknights or meal prep.
This macro-friendly dish is high in protein, moderate in carbs, and keeps fat in check — making it easy to stay on track with your nutrition goals. Add a biscuit for a traditional touch, or enjoy it on its own for a lighter option.
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Recipe for Slow Cooker Chicken Pot Pie
- Dinner
- High Protein
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2 tbsp butter (28 g)
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4 tbsp all-purpose flour (31 g)
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1 cup Fairlife milk (240 ml)
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½ tsp minced garlic
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½ tsp dried thyme
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1 tbsp dried parsley
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½ tsp black pepper
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½ tsp salt
- 1 cup water
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2 chicken bouillon cubes
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4 boneless skinless chicken breasts (680 g total)
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½ bag frozen mixed vegetables (284g)
- 1 pack of Pillsbury Golden Layers Butter Tastin’ Biscuits (optional)
- Place the chicken breast in the bottom of the slow cooker.
- Add water, vegetables, spices, bouillon cubes, and garlic.
- Cook on high for 4 hours (or medium for 6, or low for 8)
- Shred the chicken into chunks with a fork.
- In a medium saucepan, heat the butter over a medium heat.
- Once melted, whisk in flour until well blended.
- Add the milk.
- Whisking often, heat until it bubbles and thickens.
- Add thickened liquid to the slow cooker and mix it in well.
- Cook for an additional 20-30 minutes.
- For an optional biscuit top, cook the biscuits as per the package instructions and top the filling on serving. (Remember to adjust your macros for this)
*Please note that the total macros are for the pie filling only, not including the biscuit.*
