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Slow Cooker Chicken Pot Pie Soup

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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.

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

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

Find it online: https://thefamilycooking.com/slow-cooker-chicken-pot-pie-soup/