Slow Cooker Chicken Pot Pie Soup 🍲🥧

If you’re craving the comforting flavors of a classic chicken pot pie but don’t want to spend too much time in the kitchen, this Slow Cooker Chicken Pot Pie Soup is the answer! It’s warm, creamy, and packed with tender chicken, veggies, and all the flavors you love in a chicken pot pie. Plus, it’s made in the slow cooker, so you can set it and forget it! 🍲💖

This soup is a family favorite at my house because it’s hearty and filling, just like the classic dish, but so much easier to make. The best part? You can enjoy the same rich, creamy texture without having to deal with pie crusts. It’s cozy and comforting, perfect for chilly nights!

Why You’ll Love Slow Cooker Chicken Pot Pie Soup

This soup is creamy, flavorful, and full of tender chicken and vegetables. It has all the delicious, comforting vibes of a chicken pot pie, but it’s way easier to make—just toss everything in the slow cooker and let it work its magic! The rich broth and creamy texture make it feel like a special dish, but it’s easy enough for any night of the week.

What You’ll Need to Make Slow Cooker Chicken Pot Pie Soup

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 can (10 oz) cream of chicken soup
• 1 cup frozen peas and carrots (or a mix of your favorite veggies)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 cup half-and-half (or heavy cream for a richer soup)
• 1/4 cup flour (optional, for thickening)
• 2 cups frozen puff pastry or biscuit dough (optional, for topping)

How to Make Slow Cooker Chicken Pot Pie Soup

1. Add Ingredients to the Slow Cooker: In your slow cooker, place the chicken breasts (or thighs), chicken broth, cream of chicken soup, peas and carrots, onion, garlic, thyme, rosemary, salt, and pepper. Stir everything together.
2. Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
3. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
4. Add Creaminess: Stir in the half-and-half (or heavy cream) and flour (if using) to help thicken the soup. Stir well and let it cook on low for an additional 15-20 minutes.
5. Serve and Garnish: Serve the soup hot, topped with puff pastry pieces or biscuit dough if you like a “crust” element. Just bake the puff pastry or biscuits separately and add them on top when ready to serve. Enjoy the cozy goodness of chicken pot pie in a bowl! 🍲🥧

More Relative Recipes:

• Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
• Jalapeño Popper Cheese Ball
• Creamy Reuben Soup
• Butternut Squash Sausage Tortellini Soup
• Strawberry Shortcake Ice Cream Bars

Fun Variations

You can make this soup your own by switching up the veggies—add potatoes, corn, or green beans if that’s your family’s preference. You can also use leftover rotisserie chicken for an even quicker version. For extra flavor, try adding a splash of white wine or a bit of grated Parmesan cheese when stirring in the cream.

Ideal for Busy Days

This Slow Cooker Chicken Pot Pie Soup is perfect for busy days when you need a comforting meal with minimal effort. Just toss everything in the slow cooker in the morning, and by the time dinner rolls around, you’ll have a delicious, hearty soup waiting for you. It’s the perfect meal for busy families or when you’re craving something cozy and filling!

FAQs

1. Can I use chicken thighs instead of chicken breasts?
   Yes, chicken thighs work great in this recipe! They’re a bit more flavorful and remain tender after slow cooking.
2. Can I freeze this soup?
   Yes, you can freeze the soup! Just store it in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat on the stove.
3. Can I use fresh vegetables instead of frozen?
   Yes, you can use fresh vegetables like carrots, peas, and corn. Just make sure to chop them into small pieces so they cook evenly.
4. How can I thicken the soup without flour?
   If you prefer not to use flour, you can thicken the soup by mashing some of the cooked potatoes or vegetables with a fork, or you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
5. Can I make this soup on the stove instead of the slow cooker?
   Yes! You can cook everything on the stove in a large pot. Just simmer the ingredients for about 30-40 minutes, then add the cream and seasonings.

This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food, and it’s so easy to make! It’s perfect for busy days when you need something warm and filling, and it’s sure to become a favorite in your meal rotation. 🍲🥧

Slow Cooker Chicken Pot Pie Soup 🍲🥧

Warm, creamy, and comforting, this Slow Cooker Chicken Pot Pie Soup brings the flavors of a classic chicken pot pie into a cozy soup form. The best part? It's made in the slow cooker, so you can set it and forget it! 🍲💖

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6

Ingredients

  

• 2 lbs boneless skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 can 10 oz cream of chicken soup
• 1 cup frozen peas and carrots or your preferred veggies
• 1 small onion diced
• 2 cloves garlic minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper
• 1 cup half-and-half or heavy cream for a richer soup
• 1/4 cup flour optional, for thickening
• 2 cups frozen puff pastry or biscuit dough optional, for topping

Instructions

 

• Add Ingredients to the Slow Cooker: Place the chicken, chicken broth, cream of chicken soup, peas and carrots, onion, garlic, thyme, rosemary, salt, and pepper into your slow cooker. Stir everything together.
• Cook the Soup: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
• Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
• Add Creaminess: Stir in the half-and-half (or heavy cream) and flour (if using) to thicken the soup. Let it cook on low for another 15-20 minutes.
• Serve and Garnish: Serve the soup hot, topped with baked puff pastry or biscuit dough. Enjoy your comforting bowl of chicken pot pie soup! 🍲🥧

Notes

• To thicken the soup without flour, mash some of the cooked vegetables or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
• For a rich finish, top with baked puff pastry or biscuits for that “pie crust” crunch.