Description

This Slow Cooker Chicken Pot Pie Soup is creamy, flavorful, and filled with tender chicken, vegetables, and herbs. It’s the ultimate comfort food, perfect for chilly nights. Serve it with biscuits or crusty bread for that pot pie feel—without the fuss!

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs
3 cups low-sodium chicken broth
2 cups potatoes, diced (Yukon gold or russet)
2 carrots, sliced
2 celery stalks, chopped
1 small onion, diced
1 tsp garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
1 1/2 cups frozen peas
1 1/2 cups frozen corn
1 cup heavy cream or half-and-half
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Optional: biscuits or puff pastry for serving

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Instructions

Load the Slow Cooker

In the slow cooker, add:
chicken, broth, potatoes, carrots, celery, onion, garlic, salt, pepper, thyme, parsley, and the bay leaf.

2. Cook Low and Slow

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and veggies are tender.

3. Shred the Chicken

Remove the chicken, shred it with two forks, and return it to the pot.

4. Add Final Ingredients

Stir in peas, corn, and heavy cream.
Optional: Mix cornstarch and water in a small bowl and stir into the soup if you want it thicker.
Cook for an additional 15–20 minutes on HIGH.

5. Serve and Enjoy

Serve hot with buttery biscuits, crackers, or puff pastry rounds for that pot pie vibe!

Notes

For added flavor, sauté the onion, garlic, and celery before adding them to the slow cooker.
Add mushrooms, green beans, or diced sweet potatoes for variety.

Leftovers keep well in the fridge for up to 4 days, or freeze for up to 3 months.