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Slow Cooker Chicken Pie Soup

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  • Author: Kimberly
  • 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

Units Scale
  • 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

Find it online: https://quickbiteskitchen.com/slow-cooker-chicken-pie-soup/