Slow Cooker Chicken Pot Pie Soup

Why You’ll Love This Recipe

This soup takes the flavors of homemade chicken pot pie and transforms them into a one-pot, slow cooker meal with minimal prep and maximum flavor. It’s rich, creamy, satisfying, and incredibly easy to make. The best part? No pie crust required—just serve with biscuits or crusty bread for the full pot pie experience. It’s a family-friendly, freezer-friendly meal that hits the spot every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Celery (sliced)
• Frozen peas
• Frozen corn
• Potatoes (diced)
• Chicken broth
• Dried thyme
• Dried parsley
• Salt and black pepper
• Heavy cream or half-and-half
• Butter
• All-purpose flour (for thickening)
• Optional: refrigerated biscuits or puff pastry for serving

Directions

1. Add chicken, onion, garlic, carrots, celery, potatoes, thyme, parsley, salt, pepper, and chicken broth to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are cooked through.
3. Remove chicken, shred it with two forks, and return it to the pot.
4. In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes.
5. Slowly whisk in heavy cream and cook until thickened.
6. Stir the cream mixture into the slow cooker along with the peas and corn. Cook for another 15–20 minutes on high.
7. Serve hot with warm biscuits or puff pastry on the side or over the top.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: Approximately 6 hours 15 minutes

Variations

• Use rotisserie chicken: Stir in cooked shredded chicken during the last hour to save time.
• Add mushrooms: Sauté sliced mushrooms and add them in for an earthy flavor boost.
• Make it gluten-free: Use gluten-free flour for the roux and serve with gluten-free biscuits.
• Cheesy twist: Stir in shredded cheddar or parmesan cheese before serving for added richness.
• Add greens: Mix in spinach or kale during the last few minutes for extra nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or microwave in short intervals, stirring in between.
This soup also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use frozen chicken?

Yes, but make sure it’s fully cooked to a safe internal temperature (165°F) before shredding. It’s best to thaw chicken first for even cooking.

Do I have to make the roux?

Yes, the roux adds thickness and creaminess to the soup. Skipping it will result in a thinner, broth-based soup.

Can I use milk instead of cream?

Yes, whole milk or half-and-half works well, though the soup will be slightly less rich.

Can I make this soup vegetarian?

Yes, use vegetable broth and omit the chicken. Add extra veggies like mushrooms, green beans, or chickpeas.

How can I make it dairy-free?

Use a plant-based butter and dairy-free milk or cream alternative, like oat or cashew cream.

What’s the best way to serve this soup?

Serve it with warm biscuits, puff pastry, or crusty bread to mimic the crust of a classic pot pie.

Can I add noodles or rice?

Yes, stir in cooked noodles or rice just before serving for a heartier version.

Is this soup freezer-friendly?

Yes, it freezes well. Let it cool completely before freezing and avoid adding biscuits or pastry until ready to serve.

How do I thicken the soup without flour?

Use cornstarch mixed with cold water, or blend some of the cooked potatoes and broth together to naturally thicken.

Can I cook it overnight?

You can cook it overnight on low, but it’s best enjoyed fresh or kept warm on the “keep warm” setting after cooking.

Conclusion

Slow Cooker Chicken Pot Pie Soup is a creamy, comforting bowl of goodness that transforms a classic pie into a fuss-free, family-friendly meal. Packed with tender chicken, hearty vegetables, and a luscious broth, this soup is perfect for chilly days and cozy nights. Serve it with biscuits, and you’ve got all the comfort of chicken pot pie—without the crust or the work.

Slow Cooker Chicken Pot Pie Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Chicken Pot Pie Soup is a creamy, comforting twist on the classic dish, featuring tender chicken, hearty vegetables, and a rich broth—all made effortlessly in the slow cooker. Serve it with biscuits for the full pot pie experience.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: 6 hours 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 1.5–2 lbs boneless, skinless chicken breasts or thighs
• 1 onion, chopped
• 2–3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1.5 cups diced potatoes (Yukon gold or russet)
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and black pepper, to taste
• 1 cup frozen peas
• 1 cup frozen corn
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 cup heavy cream or half-and-half
• Optional: biscuits or puff pastry, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Add chicken, onion, garlic, carrots, celery, potatoes, thyme, parsley, salt, pepper, and chicken broth to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and vegetables are tender.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux.
5. Gradually whisk in heavy cream and cook until thickened.
6. Stir the cream mixture into the soup along with frozen peas and corn. Cook on high for an additional 15–20 minutes.
7. Serve hot with warm biscuits, puff pastry, or crusty bread.

Notes

• Use rotisserie chicken to save time—add it with the cream mixture.
• For a gluten-free version, use gluten-free flour or thicken with cornstarch.
• You can use whole milk in place of cream for a lighter version.
• Optional mix-ins: spinach, mushrooms, or cooked noodles.
• To freeze: cool completely and store in airtight containers for up to 2 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 390
• Sugar: 5g
• Sodium: 720mg
• Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 90mg