If you love the warm, cozy flavors of a classic chicken pot pie but want the ease of a one-pot meal, this Hearty Slow Cooker Chicken Pot Pie Soup is the answer. Packed with tender chicken, hearty vegetables, and a creamy broth, it delivers all the comfort of pot pie without the fuss. Perfect for busy weeknights, meal prep, or chilly days, this soup is sure to become a family favorite.
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 4 medium carrots, peeled and sliced
- 3 medium celery stalks, diced
- 1 medium yellow onion, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 tbsp all-purpose flour (to thicken)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and freshly ground black pepper, to taste
- Optional: refrigerated biscuits or puff pastry squares for serving
Step-by-Step Instructions
Step 1: Layer the Base
Add chicken, carrots, celery, onion, potatoes, garlic, chicken broth, thyme, parsley, salt, and pepper into your slow cooker. Stir to combine.
Step 2: Cook Low and Slow
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
Step 3: Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Step 4: Make it Creamy
In a small saucepan, melt the butter over medium heat, whisk in the flour, then slowly add the heavy cream until smooth and thickened. Stir this mixture into the soup to create that rich, creamy texture.
Step 5: Add the Finishing Touches
Stir in the frozen peas and corn. Cover and cook for an additional 15–20 minutes until heated through.
Step 6: Serve & Enjoy
Ladle the hot soup into bowls and serve with golden-baked biscuits or puff pastry for that true pot pie flavor.
Pro Tips
- For a lighter version, swap heavy cream with evaporated milk.
- Add mushrooms or green beans for extra nutrition.
- Leftovers store well in the fridge for up to 4 days, making it perfect for meal prep.
