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Cozy and comforting slow cooker chicken pot pie soup made with tender chicken, hearty vegetables, and a creamy broth. An easy crockpot dinner the whole family will love.
Why You’ll Love This Recipe
This slow cooker chicken pot pie soup has all the cozy, comforting flavors of a classic chicken pot pie—without the extra work. It’s rich, creamy, and loaded with tender chicken, hearty veggies, and savory herbs that simmer together all day for incredible flavor. The slow cooker does most of the work, making it perfect for busy days when you want a homemade meal waiting for you at dinner time.
It’s simple to prep, family-friendly, and tastes like something you spent hours in the kitchen making. Serve it with biscuits or crusty bread for the ultimate comfort food experience.
Ingredients Needed
- Chicken Breasts, skinless and boneless
- Chicken Broth
- Onion
- Celery
- Carrots
- Frozen Peas
- Frozen Corn
- Garlic
- Salt and Pepper
- Oregano
- Thyme
- Half and Half
- Flour
- Pie Crust
How to Make Chicken Pot Pie Soup
- Add all ingredients except for the peas, corn, half and half, and pie crust into slow cooker.
- Cover and cook on high for 4 hours or until chicken is cooked through.
- Remove chicken and shred, then return to slow cooker
- Stir together your half and half and flour and return it to the slow cooker, cook for an additional 30 minutes. This will thicken the soup.
- Add frozen peas and corn and allow it to cook on high for an additional 30 minutes.
- While soup is cooking, use a cookie cutter and cut out shapes from the pie crust. Bake according to directions on package and use as garnish on your soup.
Tips
- Use a store bought pie crust to make your garnish quick and easy or you can use my perfect pie crust recipe.
- In addition to the pie crust garnish, you can also top it with a warm biscuit or a puff pastry square
- If you want to reduce the calories a bit you can use milk instead of half and half. It will still be creamy.
- I used a combination of fresh and frozen vegetables but you could use all fresh or all frozen. If using all frozen, be sure and add them in the last 30 minutes so they don’t overcook.
- If you are gluten free, you can replace the flour with cornstarch.
- Use chicken thighs for extra flavor. While chicken breasts work great, boneless skinless chicken thighs stay extra tender and add a richer flavor after slow cooking.
- Leftover turkey is also great in this soup.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes! Using rotisserie chicken is a great shortcut. Simply add the cooked, shredded chicken during the last 30–45 minutes of cooking so it heats through without becoming overcooked or dry.
Can I make this recipe on the stovetop instead?
Absolutely. Sauté the raw vegetables in a large pot or dutch oven in a little butter or olive oil, add in chicken broth, seasoning and chicken and simmer chicken over medium heat until it is cooked through. Remove and shred chicken, add back into pot. Stir in any dairy and thickener at the end, just as you would with the slow cooker version along with the frozen veggies..
Can I freeze chicken pot pie soup?
This soup freezes best before adding milk or cream. If you plan to freeze it, prepare the soup up to that point, cool completely, and freeze. When ready to serve, thaw, reheat, and stir in the dairy just before serving for the best texture.
How long will leftovers last in the refrigerator?
Store leftover soup in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the soup.
There’s nothing quite like a warm bowl of chicken pot pie soup to bring comfort to the table and your tummy! With its creamy broth, tender chicken, and hearty vegetables, this slow cooker version delivers all the nostalgic flavors of a classic chicken pot pie with minimal effort. It’s the kind of cozy, satisfying meal that feels like home in every bite and is perfect for busy weeknights, lazy Sundays, or anytime you’re craving a little comfort. Serve it with a warm biscuit or slice of crusty bread and enjoy a simple, delicious dinner the whole family will love.
Check out more of my favorite slow cooker recipes:
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Chicken Pot Pie Soup
Ingredients
- 1 lb. boneless skinless chicken breast (about 2 chicken breasts)
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tsp garlic minced
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp oregano
- 1/2 tsp thyme
- 4 cups chicken broth
- 1/2 cup half and half
- 1/4 cup flour or cornstarch
- store bought pie crust
Instructions
- Add all ingredients except for the peas, corn and half and half into slow cooker.
- Cover and cook on high for 4 hours or until chicken is cooked through and shreds easily.
- Remove chicken and shred. Return to slow cooker
- In a bowl combine half and half and flour. Return to the slow cooker along with the peas and corn and allow it to cook on high for an additional 30 minutes so the broth thickens partially (it won’t get real thick)
- While soup is cooking use a cookie cutter and cut out shapes from the pie crust. Bake according to directions on package and use as garnish on your soup.
Tips & Notes:
- Use a store bought pie crust to make your garnish quick and easy or you can use my perfect pie crust recipe.
- In addition to the pie crust garnish, you can also top it with a warm biscuit or a puff pastry square
- If you want to reduce the calories a bit you can use milk instead of half and half. It will still be creamy.
- I used a combination of fresh and frozen vegetables but you could use all fresh or all frozen. If using all frozen, be sure and add them in the last 30 minutes so they don’t overcook.
- If you are gluten free, you can replace the flour with cornstarch.
- Use chicken thighs for extra flavor. While chicken breasts work great, boneless skinless chicken thighs stay extra tender and add a richer flavor after slow cooking.
- Leftover turkey is also great in this soup.
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Nutrition Facts:
Laura says
Hi there, this recipe sounds so good! My youngest has a dairy allergy…so I often have to sub in almond milk for cows milk in recipes…how do you think this would work in place of the half and half? Less creamy obviously…but any other thoughts?
Leigh Anne says
Laura, I think I would try coconut milk first over almond milk. Both of the milks will change the flavor but coconut milk has more the weight and texture of half and half. I often use coconut milk in soups.
Jean graham says
Sounds delish my question what is half n half.
Leigh Anne says
It is equal parts whole milk and cream. In the US it is sold near the whipping cream and milk.
JillRae says
Looks yummy! I will definitely be trying this soon .Too much snow here to go to the store today. Darn !
Leigh Anne says
Stay warm and safe!
Hannah says
Never realized you were from Wisconsin! WI gal here too! This one is going into the meal plan – cute touch with the pie crust snowflakes!
Leigh Anne says
Hannah, Yes, I grew up in Kenosha. Lived just a few blocks off the lake.
Enjoy the soup!!