How to make Slow Cooker Chicken Pot Pie Soup

This Slow Cooker Chicken Pot Pie Soup takes all the comforting flavors of the classic dish and turns them into a hearty, creamy soup. Perfect for busy days, this recipe is simple to prepare and delivers a cozy, satisfying meal the whole family will love.

Ingredients

For the Soup Base:

1 pound boneless, skinless chicken breasts or thighs
4 cups chicken broth
2 cups milk (whole or 2%)
1 cup heavy cream (or half-and-half)
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 cup frozen peas
1 cup frozen corn
2 teaspoons dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
Salt to taste

For Thickening:

¼ cup all-purpose flour (or cornstarch for gluten-free)
¼ cup unsalted butter, melted

For Serving:

Biscuits (store-bought or homemade, for topping)
Chopped fresh parsley, for garnish

Instructions

1. Prepare the Ingredients

Dice all vegetables and set them aside.
If using large chicken breasts or thighs, leave them whole to shred later.

2. Assemble the Soup in the Slow Cooker

Add the chicken, chicken broth, onion, garlic, carrots, celery, potato, thyme, parsley, black pepper, and a pinch of salt to the slow cooker.
Stir to combine.

3. Cook the Soup

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

4. Shred the Chicken

Remove the chicken from the slow cooker and shred it with two forks.
Return the shredded chicken to the soup.

5. Thicken the Soup

In a small bowl, whisk together the melted butter and flour until smooth.
Stir this mixture into the slow cooker along with the milk and heavy cream.
Add the frozen peas and corn.
Cover and cook for an additional 30 minutes on high, until the soup thickens.

6. Serve

Ladle the soup into bowls.
Top with a warm biscuit and garnish with fresh parsley.
Serve hot and enjoy the comforting flavors!

Tips for the Best Chicken Pot Pie Soup

Use Rotisserie Chicken: For an even faster version, use shredded rotisserie chicken and add it in step 4.
Don’t Overcook Veggies: Add delicate vegetables like peas and corn toward the end to keep them vibrant.
Adjust Thickness: For a thinner soup, add more broth. For a thicker soup, increase the flour or cornstarch mixture.

Variations

Gluten-Free Option: Use cornstarch instead of flour to thicken the soup, and pair with gluten-free biscuits.
Vegetarian Version: Substitute chicken with chickpeas and use vegetable broth.
Extra Herbs: Add fresh rosemary or sage for a more robust flavor.

Storage and Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze for up to 3 months, but leave out the cream and add it fresh when reheating.
Reheat: Warm on the stovetop over medium heat or in the microwave, stirring occasionally.