If you’re craving the warm, creamy flavors of chicken pot pie but want a simpler, no-fuss version, this Slow Cooker Chicken Pot Pie Soup is the answer. Packed with tender chicken, hearty vegetables, and a rich, creamy broth, this soup has all the comfort of the classic dish, minus the crust. Perfect for a cozy weeknight dinner or meal prepping for the week!
Why You’ll Love This Recipe
This soup takes all the best elements of chicken pot pie—juicy chicken, vibrant veggies, and a luscious sauce—and transforms them into a one-pot wonder. The slow cooker does all the heavy lifting, leaving you with a hands-off recipe that’s both satisfying and delicious.
Slow Cooker Chicken Pot Pie Soup Recipe
Here’s how to make this comforting dish step by step.
Ingredients
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and pepper, to taste
- Optional: Fresh parsley for garnish
Instructions
- Prepare the Slow Cooker Base
- Add the diced onion, carrots, celery, garlic, and chicken to the slow cooker. Pour in the chicken broth and sprinkle with thyme, rosemary, paprika, salt, and pepper.
- Cook the Soup
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken
- Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
- Add Creaminess
- In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes. Slowly whisk in the heavy cream until smooth and thickened.
- Combine and Finish
- Stir the cream mixture into the slow cooker along with the frozen peas. Cook on high for another 20-30 minutes to allow the soup to thicken and the peas to cook through.
- Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with warm biscuits or crusty bread for dipping.
Tips for Success
- Make It Dairy-Free: Swap heavy cream with coconut milk or a dairy-free alternative.
- Add Biscuits: Serve with homemade or store-bought biscuits for that true pot pie experience.
- Vegetable Variations: Feel free to add diced potatoes, green beans, or corn to the mix.
Why This Soup is a Must-Try
This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food that requires minimal effort. It’s creamy, hearty, and brimming with classic flavors that everyone loves. Whether you’re feeding a crowd or just meal-prepping for the week, this recipe is sure to hit the spot.
Did You Enjoy This Recipe?
Let me know in the comments if this soup brought a little extra coziness to your day! Don’t forget to share the recipe with friends and family who love a good slow cooker meal. Follow me for more easy and delicious comfort food recipes.
Slow Cooker Chicken Pot Pie Soup: Comfort Food Made Simple
Ingredients
- 1 pound boneless chicken breasts, diced
- 1 cup frozen peas
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons paprika
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- Salt and pepper to taste
Instructions
- Place the diced chicken, peas, carrots, celery, and potatoes in the slow cooker.
- Add the chicken broth, heavy cream, thyme, rosemary, paprika, salt, and pepper.
- Stir well to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and vegetables are tender.
- Before serving, shred the chicken with two forks and stir to combine.
- Serve hot, garnished with parsley if desired.
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