Hearty Slow Cooker Chicken Pot Pie Soup
Comfort Food Made Easy for Chilly Days
When the temperature drops and you’re craving something warm, creamy, and comforting, few dishes hit the spot like a classic chicken pot pie. But what if you could enjoy all that nostalgic flavor without the fuss of making a pie crust? That’s where Hearty Slow Cooker Chicken Pot Pie Soup comes in—a rich, satisfying meal that tastes like home in every spoonful.
Whether you’re feeding a busy family, prepping meals for the week, or just need something simple and soul-warming after a long day, this slow cooker version brings the best of pot pie flavor into a cozy, creamy soup form—with minimal effort and maximum flavor.
Why You’ll Love This Recipe
✅ Effortless Prep – Just chop, drop, and let the slow cooker do the work.
✅ All the Comfort – Creamy base, tender chicken, hearty veggies—pure comfort food.
✅ Great for Leftovers – This soup reheats beautifully and can even be frozen.
✅ Crust Optional – Pair with biscuits, puff pastry, or crackers for that classic pot pie feel.
Ingredients
Here’s what you’ll need to bring this dish to life:
1.5–2 lbs boneless, skinless chicken breasts or thighs
4 cups chicken broth
1 cup heavy cream or half-and-half
3 medium carrots, peeled and diced
2 celery stalks, diced
1 small yellow onion, chopped
2–3 cloves garlic, minced
1½ cups frozen peas and corn mix
2 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
1 tsp dried thyme
½ tsp dried rosemary
Salt and black pepper to taste
2 tbsp all-purpose flour (for thickening)
2 tbsp butter
Optional toppings: Fresh parsley, biscuit or puff pastry on the side
Instructions
Step 1: Load Up the Slow Cooker
Add chicken, broth, carrots, celery, onion, garlic, potatoes, thyme, rosemary, salt, and pepper to your slow cooker.
Step 2: 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 tender.
Step 3: Shred the Chicken
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
Step 4: Make It Creamy
In a small saucepan, melt the butter, whisk in the flour, and cook for 1 minute to form a roux. Slowly add the cream, whisking until smooth. Let it simmer until thickened, then stir the mixture into the soup.
Step 5: Add Peas and Corn
Stir in the frozen peas and corn. Cook on high for another 15–20 minutes to heat through.
Step 6: Taste and Serve
Adjust seasoning if needed. Ladle into bowls and top with fresh parsley, cracked black pepper, or a warm biscuit on the side.
Tips & Variations
