Slow Cooker Chicken Pot Pie Soup Recipe

There’s nothing quite as comforting as a hearty bowl of Slow Cooker Chicken Pot Pie Soup on a chilly evening. This recipe captures all the cozy flavors of classic chicken pot pie—tender chicken, creamy broth, and colorful veggies—while letting your slow cooker work its magic. With the addition of a golden, flaky pie crust topper (if you choose), each spoonful delivers nostalgia and warmth, making it an irresistible meal for family dinners or slow Sundays. If you love a filling meal that tastes like a big hug, this one’s for you.

Slow Cooker Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

All it takes are a handful of familiar, everyday ingredients to create a rich and satisfying Slow Cooker Chicken Pot Pie Soup. Each element plays a crucial role: from building a savory broth base to achieving that creamy, velvety finish we all crave.

  • Chicken Breasts (1 ½ pounds boneless, skinless): Offers lean, tender protein that shreds beautifully after slow cooking.
  • Low-Sodium Chicken Broth (4 cups): Forms the flavorful, savory base without overwhelming sodium.
  • Yellow Onion (1 cup, diced): Adds sweet, aromatic undertones to every sip.
  • Carrots (1 cup, sliced): Lends natural sweetness and a pop of vibrant orange color.
  • Celery (1 cup, sliced): Brings a subtle earthy crunch and depth of flavor.
  • Garlic (2 cloves, minced): Infuses the soup with unmistakable savory richness.
  • Dried Thyme (1 teaspoon): Provides a classic herbal note reminiscent of pot pie filling.
  • Dried Rosemary (½ teaspoon): Offers woodsy, aromatic depth without overpowering the dish.
  • Salt (1 teaspoon): Enhances all the flavors perfectly.
  • Black Pepper (½ teaspoon): Delivers warmth and a gently spicy background note.
  • Bay Leaf (1): Adds a subtle layer of complex flavor while simmering.
  • Frozen Peas (1 ½ cups): Brightens the soup with sweet flavor and fresh color.
  • Frozen Corn (1 ½ cups): Sweet and slightly crisp, it rounds out the vegetable medley.
  • Heavy Cream (1 cup): The key to unique creamy richness—feel free to swap with half-and-half for a lighter take.
  • All-Purpose Flour (¼ cup): Thickens the soup, giving it that signature pot pie texture.
  • Unsalted Butter (2 tablespoons): Toasts the flour for a roux and adds decadent flavor.
  • Refrigerated Pie Crust or Puff Pastry Sheet (optional): For that signature pot pie finish, perfectly crisp and flaky.
  • Olive Oil: Ideal for sautéing, if you like to prep your veggies in a pan first for extra flavor.

How to Make Slow Cooker Chicken Pot Pie Soup

Step 1: Load Up the Slow Cooker

This is the part where the magic starts. Place your chicken breasts, chicken broth, diced onion, sliced carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf straight into the slow cooker. There’s zero need to fuss—just layer everything in, and your work is almost done! The slow cooker will do all the heavy lifting.

Step 2: Let It Simmer and Soften

Cover the slow cooker, then set it to low for 6 to 7 hours, or high for 3 to 4 hours. As it bubbles away, the chicken will become melt-in-your-mouth tender and the vegetables will turn perfectly soft. Your house will smell irresistible!

Step 3: Shred That Chicken

Once the chicken is fully cooked, grab two forks and shred it right in the slow cooker or on a cutting board. Return the shreds to the bubbling broth to soak up all that flavor—it’s the heart of your Slow Cooker Chicken Pot Pie Soup.

Step 4: Fresh Veggies for Texture

Stir in your frozen peas and corn. Adding these at the end keeps them bright and just-right tender, rather than mushy. They look gorgeous and taste even better.

Step 5: Creamy Roux Magic

In a small saucepan over medium heat, melt your butter, then whisk in the flour until a smooth paste forms. Slowly pour in the heavy cream, whisking constantly, until it thickens and turns silky. This makes your soup luscious and creamy, just like a classic pot pie filling.

Step 6: Bring It All Together

Pour the creamy roux mixture into the slow cooker and stir everything together well. Let the soup cook on high for another 20 to 30 minutes. By the end, the soup will have thickened and all the flavors will have melded together beautifully.

Step 7: Add That Pie Crust Magic (Optional)

If you’re craving the full pot pie experience, bake the pie crust or puff pastry until golden and crisp, following the package instructions. Cut into strips or rounds and place on top of each serving bowl. It provides the ultimate buttery crunch!

How to Serve Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup Recipe - Recipe Image

Garnishes

A final touch makes all the difference! Sprinkle fresh chopped parsley, a grind of black pepper, or a few snips of chives on each bowl of Slow Cooker Chicken Pot Pie Soup. For an extra treat, grate a little Parmesan or crumble crispy bacon for a hint of smokiness.

Side Dishes

This soup is hearty enough to shine on its own, but you can make it a meal by pairing with a simple green salad, warm crusty bread, or a side of roasted veggies. The beauty of Slow Cooker Chicken Pot Pie Soup is how easily it fits any occasion, from a casual dinner to a cozy gathering.

Creative Ways to Present

Serve your soup in bread bowls for a playful twist, or top with mini baked pie crust “leaves” for a festive touch. Ladle it into oversized mugs for fireside meals, or set up a toppings bar so everyone can customize their bowl. Slow Cooker Chicken Pot Pie Soup is a canvas for creativity!

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool to room temperature, then pour into airtight containers. It will keep beautifully in the fridge for up to 4 days, making it an ideal meal-prep favorite. The flavors deepen even more overnight!

Freezing

You can definitely freeze Slow Cooker Chicken Pot Pie Soup. Spoon cooled soup into freezer-safe containers or zip-top bags, leaving space at the top for expansion. Freeze for up to 3 months. If you’ve added the pie crust topping, store those separately and bake fresh when serving.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat or in the microwave in short bursts, stirring often. If it’s too thick after chilling, splash in a bit of broth or milk until it reaches your desired consistency. Top with fresh pie crust or pastry just before serving to recapture that bakery-fresh magic.

FAQs

Can I use leftover cooked chicken instead of raw?

Absolutely! If you have leftover roast chicken or even rotisserie chicken, just shred it and add it at the same point you would return the cooked chicken to the slow cooker. It’s a huge time-saver and makes Slow Cooker Chicken Pot Pie Soup even more weeknight-friendly.

What’s the best way to get a golden, flaky pie crust topper?

Bake your refrigerated pie crust or puff pastry on a baking sheet according to package directions, then cut into your desired shapes. Add these fresh and crispy to each bowl right before serving for maximum crunch and flavor.

Can I make Slow Cooker Chicken Pot Pie Soup dairy-free?

Yes! Swap the heavy cream for full-fat coconut milk or a rich, unsweetened non-dairy creamer. You can also use vegan butter and a plant-based pastry if serving with the pie crust topper.

How can I adjust the thickness of the soup?

If you like a thicker soup, use a bit more flour in the roux or let the soup simmer uncovered for a little longer to reduce. For a thinner soup, simply add extra chicken broth or a splash of milk until it’s perfect for your taste.

Do I have to use both peas and corn?

No worries! Customize your veggie blend to suit your preferences or what’s in your freezer. Green beans, diced potatoes, or even small broccoli florets make great swaps in Slow Cooker Chicken Pot Pie Soup.

Final Thoughts

There’s something magical about transforming everyday ingredients into a soul-satisfying meal, and Slow Cooker Chicken Pot Pie Soup does just that. Give this recipe a try the next time you need some kitchen comfort—you’ll be amazed at how much love and flavor can fit in one bowl!

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Slow Cooker Chicken Pot Pie Soup Recipe

Slow Cooker Chicken Pot Pie Soup Recipe


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4.8 from 16 reviews

  • Author: admin
  • Total Time: 7 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

Enjoy the comforting flavors of chicken pot pie in soup form with this delicious slow cooker chicken pot pie soup recipe. Creamy, hearty, and packed with vegetables, this easy-to-make soup is the perfect meal for any day of the week.


Ingredients

Scale

For the Soup:

  • 1 ½ pounds boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 cup diced yellow onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn

For the Cream Sauce:

  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter

For Serving:

  • 1 refrigerated pie crust or puff pastry sheet (optional)
  • olive oil for sautéing

Instructions

  1. Prepare the Soup: Add the chicken breasts, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and bay leaf to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and return it to the slow cooker.
  2. Add Vegetables: Stir in peas and corn.
  3. Make Cream Sauce: In a saucepan, melt butter, whisk in flour, then slowly add heavy cream until thickened. Add the cream sauce to the slow cooker and cook for an additional 20-30 minutes.
  4. Serve: If using, bake the pie crust or puff pastry according to package directions. Cut into strips or rounds to serve on top of each bowl of soup.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Leftover cooked chicken or rotisserie chicken can be used to save time.
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 420
  • Sugar: 6g
  • Sodium: 640mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 95mg

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