If you love the comfort of a classic chicken pot pie but want something easier and cozier, this slow cooker chicken pot pie soup is the answer. It has all the creamy, savory flavors of the original—tender chicken, hearty vegetables, and rich broth—but comes together with minimal effort in your slow cooker. Serve it with buttery biscuits or puff pastry on the side for that traditional pot pie touch!
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 celery ribs, sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 tbsp all-purpose flour
- 3 tbsp butter
Instructions:
- Layer the base
Place chicken, onion, carrots, celery, potatoes, garlic, thyme, parsley, salt, and pepper into your slow cooker. Pour in the chicken broth. - Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the vegetables are cooked through. - Shred the chicken
Remove the chicken, shred it with two forks, then return it to the soup. - Make the creamy thickener
In a small saucepan, melt the butter. Whisk in the flour to create a roux. Slowly stir in the heavy cream until smooth and thickened. - Combine
Stir the cream mixture into the slow cooker. Add frozen peas and corn. Cover and cook an additional 20–30 minutes on low, until heated through and slightly thickened. - Serve
Ladle into bowls and serve warm with biscuits, puff pastry, or crusty bread.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- For longer storage, freeze without the cream mixture (just the chicken, veggies, and broth). Add the cream base after thawing and reheating for the best texture.