Slow Cooker Chicken Pot Pie Soup

This Slow Cooker Chicken Pot Pie Soup is a cozy, creamy twist on the classic comfort food. Packed with tender chicken, hearty vegetables, and rich, savory flavors, it’s the perfect meal to warm you up on a chilly day. The slow cooker does all the heavy lifting, making this a simple yet satisfying dish to enjoy any day of the week.

Why You’ll Love This Recipe

• Perfect balance of creamy and hearty
• Easy prep with slow cooker convenience
• Family-friendly and kid-approved
• Gluten-free and dairy-free options
• Great for meal prep and leftovers
• Classic comfort food made lighter
• One-pot meal with easy cleanup
• Adaptable with your favorite veggies
• Freezer-friendly
• Warm, nostalgic flavors with a healthy twist

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Yukon gold potatoes
• Carrots
• Celery
• Onion
• Garlic
• Frozen peas
• Frozen corn
• Chicken broth
• Dried thyme
• Dried parsley
• Salt and pepper
• Full-fat canned coconut milk or heavy cream
• Arrowroot starch or cornstarch (for thickening)

directions

1. Add chicken, potatoes, carrots, celery, onion, garlic, herbs, and broth to the slow cooker.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken and vegetables are tender.
3. Remove chicken, shred it with two forks, and return it to the slow cooker.
4. Stir in frozen peas, corn, and coconut milk or cream.
5. In a small bowl, mix arrowroot starch with a bit of water, then stir into the soup to thicken.
6. Cook on high for another 20-30 minutes, or until thickened to your liking.
7. Taste and adjust seasoning as needed before serving.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: About 7 hours

Variations

• Use rotisserie chicken for quicker prep
• Add mushrooms for an earthy twist
• Swap in sweet potatoes or parsnips for variety
• Use heavy cream instead of coconut milk for a richer version
• Stir in spinach or kale for added greens
• Make it spicy with a dash of cayenne or red pepper flakes
• Top with biscuit crumbles for a more traditional pot pie feel

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, until hot. You can also microwave individual portions in a microwave-safe bowl. If the soup thickens too much after refrigerating, stir in a little broth or water to loosen it up. This soup also freezes well for up to 3 months.

FAQs

What can I use instead of coconut milk?

You can substitute heavy cream or half-and-half for a richer dairy-based option.

Can I use frozen vegetables?

Yes, frozen carrots, peas, and corn work well and save time.

How do I make this soup thicker?

Use more arrowroot or cornstarch slurry, or let it simmer uncovered for a bit longer.

Can I make this vegetarian?

Yes, skip the chicken and use extra vegetables or chickpeas and vegetable broth.

Is this soup gluten-free?

Yes, as long as you use gluten-free thickener like arrowroot starch.

Can I use chicken thighs instead of breasts?

Absolutely—thighs add more flavor and stay juicy.

Do I need to sauté the veggies first?

It’s not necessary; the slow cooker will soften them perfectly.

Can I cook it on high to save time?

Yes, cook on high for 3-4 hours instead of low for 6-7.

How long does it keep in the fridge?

It stays fresh for up to 4 days in the refrigerator.

Can I freeze the leftovers?

Yes, let the soup cool, then freeze in portions for up to 3 months.

Conclusion

Slow Cooker Chicken Pot Pie Soup is everything you love about the classic dish, made easier and healthier. It’s creamy, satisfying, and loaded with comforting flavors—perfect for busy weeknights or cozy weekends. Whether you stick to the original or get creative with variations, this soup is sure to become a favorite in your meal rotation.

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