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–+ servings
Crockpot Chicken Pot Pie Soup 1

Crockpot Chicken Pot Pie Soup

This creamy, hearty Crockpot Chicken Pot Pie Soup delivers all the nostalgic flavors of traditional chicken pot pie but requires just 15 minutes of active preparation time. The slow cooker does the heavy lifting, simmering those familiar flavors into a cozy soup that's perfect for busy weeknights or lazy weekends alike.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 320 kcal

Equipment

  • Slow Cooker/Crockpot
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Whisk

Ingredients
  

Soup Base

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs for more flavor
  • 1 medium yellow onion diced (about 1 cup)
  • 3 medium carrots peeled and chopped (about 1 cup)
  • 3 celery stalks chopped (about 1 cup)
  • 2 russet potatoes peeled and cubed into ½-inch pieces (about 2 cups)
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • salt and freshly ground black pepper to taste

Creamy Finish

  • 1 cup heavy cream substitute half-and-half or evaporated milk for lighter options
  • 3 tbsp all-purpose flour or cornstarch for gluten-free option
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Add the chicken breasts, diced onion, chopped carrots, celery, potatoes, minced garlic, dried thyme, dried rosemary, and bay leaf to your crockpot. Season with salt and pepper to your preference. Pour the chicken broth over everything, making sure all ingredients are well-submerged.
  • Cover your crockpot and set to cook on LOW for 7-8 hours or on HIGH for 4 hours.
  • About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
  • In a small bowl, whisk together the heavy cream and flour until smooth. Pour this mixture into the crockpot, stirring well to incorporate. Add the frozen peas (no need to thaw).
  • Cover and cook for an additional 30 minutes on HIGH until the soup has thickened slightly.
  • Remove the bay leaf. Taste and adjust seasonings as needed. Stir in the fresh parsley just before serving.
  • Ladle the hot soup into bowls and serve with your choice of accompaniments.

Notes

Pro Tips:
  • For maximum flavor, consider browning the chicken breasts in a skillet before adding to the crockpot.
  • If your morning is hectic, prep all vegetables the night before and store in the refrigerator.
  • For a thicker soup, create a slurry with an additional tablespoon of flour or cornstarch mixed with cold water.
  • For a true pot pie experience, top each bowl with a small square of baked puff pastry or flaky biscuit crumbles.
  • Store cooled soup in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 23gFat: 15gSodium: 540mgFiber: 3gSugar: 3g
Keyword Chicken Pot Pie, Crockpot Soup, Slow Cooker Recipe, Comfort Food
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