This Slow Cooker Chicken Pie Soup takes all the comforting flavors of a classic chicken pot pie and transforms them into a creamy, hearty soup. Perfect for chilly days, this recipe delivers the rich taste of tender chicken, vegetables, and a velvety broth—all with minimal effort.
Why You’ll Love This Recipe
- Easy to Make – Just toss the ingredients into the slow cooker and let it do the work.
- Comfort in a Bowl – This soup has all the cozy flavors of chicken pot pie without the fuss of making a crust.
- Great for Meal Prep – Stores and reheats well, making it perfect for leftovers.
- Family-Friendly – Even picky eaters will love this creamy, flavorful soup.
- Customizable – Easily adjust ingredients to suit dietary preferences or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs
- Onion
- Carrots
- Celery
- Potatoes
- Garlic
- Chicken broth
- Heavy cream or milk
- Flour or cornstarch (for thickening)
- Frozen peas
- Butter
- Seasonings (salt, pepper, thyme, parsley)
- Biscuits or puff pastry (for serving, optional)
Directions
- Prepare the ingredients – Chop the onions, carrots, celery, and potatoes.
- Add to slow cooker – Place the chicken, vegetables, garlic, and seasonings into the slow cooker. Pour in the chicken broth.
- Cook – Set the slow cooker to low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken – Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Thicken the soup – Mix heavy cream with flour or cornstarch and stir into the soup. Add butter and frozen peas.
- Final cook – Let the soup cook for an additional 30 minutes until thickened.
- Serve – Enjoy hot with biscuits or puff pastry on the side for a classic chicken pot pie experience.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Variations
- Dairy-Free – Use coconut milk instead of heavy cream.
- Gluten-Free – Substitute flour with cornstarch for thickening and serve with gluten-free bread.
- Extra Veggies – Add mushrooms, green beans, or corn for more texture.
- Spicy Kick – Add red pepper flakes or a dash of hot sauce for some heat.
- Herb Swap – Use rosemary, sage, or oregano for a different flavor profile.
Storage/Reheating
- Refrigerator – Store in an airtight container for up to 4 days.
- Freezer – Freeze for up to 3 months in a freezer-safe container.
- Reheating – Warm in a pot over medium heat, stirring occasionally. If too thick, add a splash of broth or milk.
FAQs
How do I make this soup thicker?
Mix a tablespoon of cornstarch with water or heavy cream and stir it in before the final 30 minutes of cooking.
Can I use rotisserie chicken?
Yes! Shred pre-cooked rotisserie chicken and add it in the last 30 minutes of cooking.
Can I use frozen vegetables?
Absolutely! Frozen mixed vegetables work well and can be added in the last hour of cooking.
What can I use instead of heavy cream?
Milk, half-and-half, or a dairy-free alternative like coconut milk will work.
Can I cook this on the stovetop?
Yes! Simmer everything for about 30-40 minutes until the chicken is fully cooked, then follow the shredding and thickening steps.
What’s the best way to serve this soup?
Pair it with biscuits, puff pastry, or crusty bread for a full meal.
Can I make this ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together.
Why is my soup too thin?
It may need more thickener—mix in additional cornstarch slurry or let it simmer longer.
Can I use bone-in chicken?
Yes, but be sure to remove the bones before serving.
How do I prevent the dairy from curdling?
Add the cream at the end and cook on low heat to prevent curdling.
Conclusion
Slow Cooker Chicken Pie Soup is a simple yet comforting meal that delivers all the flavors of a traditional chicken pot pie in a creamy, hearty soup. Whether you’re making it for a family dinner or meal prepping for the week, this recipe is sure to become a household favorite. Enjoy it with a side of biscuits or puff pastry for the ultimate comfort food experience!
Print
Slow Cooker Chicken Pie Soup
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Chicken Pie Soup has all the comforting flavors of a classic chicken pot pie but in a warm, creamy soup form. It’s packed with tender chicken, hearty vegetables, and a rich, creamy broth—all made easy in the slow cooker!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 1 refrigerated biscuit dough (for topping, optional)
Instructions
- Prep the Slow Cooker: Add the chicken, chicken broth, carrots, celery, onion, garlic, potato, thyme, parsley, salt, pepper, and paprika to the slow cooker. Stir to combine.
- Cook the Chicken: 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, shred it with two forks, and return it to the slow cooker.
- Thicken the Soup: In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Slowly whisk in the heavy cream and milk until smooth. Add this mixture to the slow cooker and stir well.
- Add Final Ingredients: Stir in the frozen peas and corn. Let the soup cook for another 15-20 minutes until thickened.
- Prepare Biscuit Topping (Optional): Bake the refrigerated biscuit dough according to package instructions and serve on the side or crumbled on top.
- Serve & Enjoy: Ladle the soup into bowls and top with a warm biscuit if desired.
Notes
- For extra richness, use half-and-half instead of whole milk.
- You can swap the chicken breasts for rotisserie chicken; just add it during the last 30 minutes of cooking.
- If you prefer a thicker soup, mash some of the potatoes or add more flour.
- To make it gluten-free, use cornstarch instead of flour and serve with gluten-free biscuits
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