This Hearty Slow Cooker Chicken Pot Pie Soup takes all the flavors you love from a classic chicken pot pie—tender chicken, hearty vegetables, creamy broth—and turns it into a cozy soup you can make right in your crockpot. With minimal prep and a rich, creamy texture, it’s the perfect comfort food dinner recipe for busy weeknights or chilly weekends.
Who Is This Recipe For?
This recipe is perfect for families, soup lovers, and anyone who wants a set-it-and-forget-it crockpot meal that tastes like it simmered all day. It’s also a budget-friendly way to stretch a few simple ingredients into a filling, satisfying dinner.
Why You’ll Love It
- Classic chicken pot pie flavor without the fuss of pie crust.
- Easy slow cooker recipe—just toss, cook, and enjoy.
- Creamy, hearty, and perfect with biscuits or bread on the side.
- Freezer-friendly and great for meal prep.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cups frozen peas
- 3 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley, for garnish
- Biscuits or puff pastry (optional, for serving)
Step-by-Step Instructions
- Load the slow cooker
- Add chicken, onion, carrots, celery, potatoes, broth, garlic powder, thyme, salt, and pepper.
- Cook low and slow
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred the chicken
- Remove chicken, shred with two forks, and return to the soup.
- Make it creamy
- In a saucepan, melt butter, whisk in flour, and cook 1 minute. Slowly whisk in cream until smooth. Stir this mixture into the slow cooker.
- Finish with peas
- Stir in frozen peas. Cook another 10–15 minutes until thickened.
- Serve & enjoy
- Ladle into bowls, garnish with parsley, and serve with biscuits or puff pastry for that “pot pie” feel.
Kitchen Equipment Needed
- Slow cooker (crockpot)
- Saucepan & whisk (for cream mixture)
- Knife & cutting board
- Ladle
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months (without cream mixture—add fresh when reheating).
- Reheat on stovetop or in microwave with a splash of broth if too thick.
FAQ
Q: Can I use rotisserie chicken?
Yes—add cooked shredded chicken in the last 30 minutes to save time.
Q: Can I thicken without cream?
You can use cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) for a lighter version.
Q: Can I make it dairy-free?
Yes—swap cream for coconut milk and use oil instead of butter.
Conclusion
This Hearty Slow Cooker Chicken Pot Pie Soup is creamy, comforting, and effortless. With tender chicken, hearty vegetables, and a rich broth, it’s a family-friendly slow cooker recipe that brings the taste of classic pot pie to your dinner table—without the crust.
Enjoy !!
