There's something magical about a warm, creamy bowl of chicken potpie soup on a chilly evening. This slow cooker version captures all the nostalgic flavors of a classic chicken pot pie but transforms it into an easy, fuss-free soup. Perfect for busy weeknights, this chicken pot pie soup recipe is a lifesaver when you need a hearty meal with minimal effort. Just toss everything in, let the slow cooker do its job, and enjoy a rich, satisfying soup that tastes like it took hours to make!
Slow Cooker Chicken Pot Pie Soup
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine American
- 1 1/2 lbs boneless skinless chicken breasts (or thighs for extra tenderness)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 3 tbsp all-purpose flour
- 1/2 cup unsalted butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 refrigerated biscuit dough optional, for topping
Prepare the base
In the slow cooker, add the diced onions, minced garlic, carrots, and celery.
Add the chicken
Place the chicken breasts on top of the vegetables and season with salt, pepper, thyme, and oregano.
Pour in liquids
Add the chicken broth and butter. Cover and cook on low for 6 hours.
Shred the chicken
Once the chicken is cooked through, remove it from the slow cooker, shred it with two forks, and return it to the pot.
Thicken the soup
In a small bowl, whisk the flour with milk to create a slurry. Stir it into the slow cooker along with the heavy cream, peas, and corn. Let it cook for another 10-15 minutes until thickened.
Serve with biscuits (optional)
If using biscuits, bake them separately according to package instructions and serve them on top of each bowl.
Perfect Pairings
This creamy chicken pot pie soup pairs beautifully with freshly baked biscuits, warm cornbread, or a simple side salad. For a heartier meal, serve it with roasted vegetables or a side of garlic bread to soak up the rich broth.
FAQs
1. Can I use rotisserie chicken instead of raw chicken?
Absolutely! If you're short on time, simply shred a rotisserie chicken and add it during the last 30 minutes of cooking. This will cut down on the overall cook time while still giving you that delicious chicken pot pie filling flavor.
2. What type of chicken works best for this recipe?
Both chicken breasts and thighs work well. Chicken breasts create a leaner soup, while thighs add extra richness and tenderness. You can also mix both for the best of both worlds!
3. Can I make this a dairy-free version?
Yes! Swap the heavy cream and milk for full-fat coconut milk or an unsweetened dairy-free alternative. You may need to adjust the seasoning slightly to balance flavors.
4. What other vegetables can I add?
This is one of those easy dump and go crockpot dinners that you can customize! Try adding potatoes, green beans, or mushrooms for extra texture and flavor.
