Hearty Slow Cooker Chicken Pot Pie Soup This cozy, creamy soup brings all the comforting flavors of a classic chicken pot pie—without the crust or the hassle. Loaded with tender chicken, hearty vegetables, and a rich, creamy broth, it’s a perfect set-it-and-forget-it meal the whole family will love. Ingredients IngredientAmountBoneless, skinless chicken breasts or thighs1½ lbsCarrots (peeled & diced)1 cupCelery (diced)1 cupOnion (diced)1 cupPotatoes (peeled & diced)2 cupsFrozen peas1 cupFrozen corn1 cupLow-sodium chicken broth3 cupsGarlic powder1 tspOnion powder1 tspDried thyme½ tspDried parsley½ tspSalt and black pepperTo tasteHeavy cream or half-and-half1 cupAll-purpose flour¼ cupUnsalted butter2 tbspRefrigerated biscuits (optional)1 canOptional GarnishesFresh…
This cozy, creamy soup brings all the comforting flavors of a classic chicken pot pie—without the crust or the hassle. Loaded with tender chicken, hearty vegetables, and a rich, creamy broth, it’s a perfect set-it-and-forget-it meal the whole family will love.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts or thighs | 1½ lbs |
| Carrots (peeled & diced) | 1 cup |
| Celery (diced) | 1 cup |
| Onion (diced) | 1 cup |
| Potatoes (peeled & diced) | 2 cups |
| Frozen peas | 1 cup |
| Frozen corn | 1 cup |
| Low-sodium chicken broth | 3 cups |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Dried thyme | ½ tsp |
| Dried parsley | ½ tsp |
| Salt and black pepper | To taste |
| Heavy cream or half-and-half | 1 cup |
| All-purpose flour | ¼ cup |
| Unsalted butter | 2 tbsp |
| Refrigerated biscuits (optional) | 1 can |
| Optional Garnishes | Fresh parsley, shredded cheese, crushed crackers |
Instructions
Step 1: Load the Slow Cooker
Layer the diced carrots, celery, onion, potatoes, peas, and corn in the bottom of your slow cooker. Lay the chicken breasts or thighs on top of the vegetables.
Step 2: Season & Add Broth
Sprinkle garlic powder, onion powder, thyme, parsley, salt, and pepper over everything. Pour the chicken broth evenly into the slow cooker.
Step 3: Let It Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and vegetables are soft.
Step 4: Shred the Chicken
Carefully remove the chicken, shred it using two forks, then return the shredded meat to the slow cooker.
Step 5: Make the Creamy Base
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the cream or half-and-half, whisking continuously until smooth and thickened.
Step 6: Combine & Finish
Stir the creamy roux into the slow cooker and mix until fully incorporated. Let it cook for another 10–15 minutes to thicken further and meld flavors.
Step 7: Serve & Garnish
Taste and adjust seasoning if needed. Ladle into bowls and top with chopped parsley, shredded cheese, or crushed crackers. If using biscuits, bake them as directed on the package and serve on the side or crumbled on top.
Tips & Serving Ideas
- Make It Ahead: This soup reheats beautifully and can be stored in the fridge for up to 4 days.
- Make It Gluten-Free: Use cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) instead of flour.
- More Veggies: Add mushrooms, green beans, or spinach for extra color and nutrients.
- Freezer Friendly: Let cool completely, then freeze in airtight containers for up to 2 months.
Final Note
This Slow Cooker Chicken Pot Pie Soup is everything you love about a home-cooked meal—warm, hearty, and full of flavor, all with minimal effort. Perfect for chilly nights, busy weekdays, or when you just need a bowl of comfort.