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Slow Cooker Chicken Pot Pie Soup Recipe

Slow Cooker Chicken Pot Pie Soup Recipe

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Jump to Recipe· 4.8 from 149 reviews

If you’ve been on the hunt for a cozy, comforting dish that feels like a warm hug in a bowl, then you’re going to fall head over heels for this Slow Cooker Chicken Pot Pie Soup Recipe. I absolutely love how this soup brings all those classic chicken pot pie flavors together without the fuss of homemade crust. It’s creamy, hearty, and perfect for busy days when you want dinner ready to go while you relax. Trust me—you’ll want to make this again and again.

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Why You’ll Love This Recipe

  • Set-It-and-Forget-It Convenience: Just throw everything in the slow cooker and come back hours later to pure comfort.
  • Rich, Creamy Texture: The homemade sauce thickened with butter and flour makes the soup so velvety and satisfying.
  • Packed with Veggies and Protein: Loaded with potatoes, celery, onion, and chicken—it’s a full meal in a bowl.
  • Family-Friendly Favorite: I love that even picky eaters in my house can’t get enough of this hearty soup.
The image shows a close-up of a white bowl filled with creamy chicken and vegetable stew. The dish has visible chunks of creamy white mashed potatoes, orange carrots, yellow corn, green peas, and pieces of light brown chicken, all mixed in a thick, light cream-colored sauce with small green herbs sprinkled throughout. A piece of flaky, golden biscuit is partially dipped into the stew, and a silver spoon lifts a scoop of the stew and biscuit from the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Pot Pie Soup, easy chicken pot pie soup, comforting chicken soup recipes, creamy slow cooker soups, hearty chicken dinner ideas this Recipe

Ingredients You’ll Need

This Slow Cooker Chicken Pot Pie Soup Recipe uses simple, wholesome ingredients you might already have on hand. The combo of tender chicken, starchy potatoes, and that buttery, herby sauce is what makes this soup so special. I recommend using fresh veggies when you can, but the frozen mixed vegetables really help keep things easy.

Flat lay of boneless skinless chicken breasts cut into chunks, two medium peeled potatoes cut into cubes, three stalks of fresh celery diced, one small yellow onion diced, three garlic cloves whole, a small white bowl of frozen mixed vegetables (carrots, peas, corn, green beans), a small white bowl of heavy cream, a small white bowl of unsalted butter cubes, a small white bowl of all-purpose flour, a small white bowl of low-sodium chicken broth, small piles of dried thyme, paprika, garlic powder, onion powder, fine salt, black pepper, and dried rosemary, a few sprigs of fresh parsley and fresh thyme leaves, freshly baked golden biscuits arranged simply, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Chicken Pot Pie Soup, easy chicken pot pie soup, comforting chicken soup recipes, creamy slow cooker soups, hearty chicken dinner ideas
  • Chicken breasts: Boneless, skinless works best for quick cooking and shredding.
  • Potatoes: I prefer Yukon Gold or Russet for their creamy texture; peel them so they blend smoothly.
  • Celery: Adds that classic chicken pot pie flavor—don’t skip it!
  • Yellow onion: Sweet and mild, it softens beautifully in the slow cooker.
  • Garlic cloves: Minced to infuse gentle garlic goodness without overpowering.
  • Frozen mixed vegetables: A convenient, colorful blend for easy nutrition boost.
  • Heavy cream: Stirred in at the end for silky richness; half-and-half can be used for a lighter version.
  • Butter and all-purpose flour: To make that luscious thick sauce that clings perfectly to the chicken and veggies.
  • Chicken broth: Low-sodium lets you control the saltiness better.
  • Herbs and spices: Thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary come together for that classic pot pie aroma.
  • Biscuits: Whether homemade or store-bought, they’re essential to scoop up every drop of this delicious soup.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this soup is—you can easily tweak it to your taste or dietary needs without losing that comforting vibe. Don’t hesitate to get creative and make this recipe your own.

  • Vegetarian version: Swap chicken for extra hearty veggies or chickpeas; use vegetable broth instead of chicken broth. I’ve tried this for a meatless Monday, and even my carnivore friends loved it.
  • Dairy-free option: Replace heavy cream with coconut milk and use dairy-free butter or oil for the roux. It still ends up creamy and dreamy.
  • Spicy twist: Add a pinch of cayenne pepper or a splash of hot sauce for some heat. My husband actually requests this variation when he’s in the mood for a little kick.
  • Make it chunky: Leave your potatoes in slightly bigger pieces for extra texture—just make sure they’re cooked through before serving.

How to Make Slow Cooker Chicken Pot Pie Soup Recipe

Step 1: Prep the Slow Cooker Ingredients

Start by placing your cut chicken, diced potatoes, celery, onion, minced garlic, and the frozen mixed vegetables right into the slow cooker. I like to keep everything chopped fairly uniform so the veggies cook evenly, but this doesn’t have to be rocket science. This step is super easy—just layer and set aside while you make the sauce.

Step 2: Make the Creamy Sauce

In a large skillet over medium heat, melt your butter and then whisk in the flour to create a smooth paste, or roux. This step is critical—you want to cook the roux gently for a minute or two but not let it brown. Then, gradually whisk in one cup of chicken broth, making sure it stays smooth. Add the remaining two cups of broth and raise the heat to medium-high to bring it to a simmer. Keep whisking often until it thickens up nicely, around 4-6 minutes.

Once thickened, take it off the heat and stir in your dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and rosemary. This blend of seasonings is where that classic pot pie flavor really shines through. Pour this luscious sauce right over the ingredients in the slow cooker, then gently toss everything with a spatula to coat all that goodness evenly.

Step 3: Slow Cook to Perfection

Set your slow cooker on low for about 6 to 7 hours or high for 4 to 5 hours. Here’s what I learned: going low and slow really lets those flavors meld together, but if you’re short on time, high setting does a great job as well. You’re looking for tender chicken and soft veggies that melt in your mouth.

Step 4: Finish with Creamy Goodness

When it’s just about time to eat, remove the lid and wait for the soup to stop simmering—it’s safer that way, and the cream won’t curdle. Stir in the heavy cream or half-and-half for that silky finish. If you want your soup thinner or thicker, feel free to add a splash more chicken broth or let it cook uncovered a bit to reduce it. Taste and adjust salt and pepper as needed.

Step 5: Serve with Biscuits and Garnish

Ladle the soup into bowls and top with your favorite homemade biscuits or store-bought ones you baked fresh. I love serving this with a sprinkle of fresh parsley or thyme because it brightens the flavors and adds a fresh pop. Enjoy immediately and soak up all those comforting flavors!

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Pro Tips for Making Slow Cooker Chicken Pot Pie Soup Recipe

  • Don’t Skip Cooking the Roux Thoroughly: I discovered this trick when I rushed and ended up with a floury taste—cooking the butter and flour together just right avoids that.
  • Add Cream at the Very End: Never add the cream before cooking finishes, or it might separate and ruin the smooth texture.
  • Cut Vegetables Evenly: This helps everything cook uniformly so potatoes aren’t mushy while celery is still crunchy.
  • Taste and Adjust Salt Last: Some broths can be salty, so add seasoning gradually to avoid overdoing it.

How to Serve Slow Cooker Chicken Pot Pie Soup Recipe

The image shows a white bowl filled with creamy chicken and vegetable stew, packed with pieces of light brown chicken, yellow corn, green peas, orange carrots, and light yellow potatoes in a thick, creamy sauce. A flaky biscuit, golden brown on the outside and soft white with visible layers inside, rests on the edge of the bowl. A silver spoon stands inside the bowl, with soup ingredients around it. The bowl is set on a white marbled surface with a green and white checkered cloth nearby and blurry biscuits in the background. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Pot Pie Soup, easy chicken pot pie soup, comforting chicken soup recipes, creamy slow cooker soups, hearty chicken dinner ideas

Garnishes

I like to top the soup with a handful of freshly chopped parsley or a few sprigs of thyme. It adds a fresh, herby brightness that cuts through the richness. Sometimes, if I’m feeling indulgent, I add a little shredded sharp cheddar on top—it melts beautifully and gives an extra layer of flavor.

Side Dishes

This chicken pot pie soup is pretty much a meal on its own, but I enjoy serving it with a simple green salad dressed with a tangy vinaigrette to balance out the creaminess. Roasted or steamed green beans are also a lovely, fresh side. And of course, those buttery biscuits are a must—don’t skip ’em!

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into individual mini cast iron skillets and topped each with a freshly baked biscuit for an extra touch. It’s wonderfully rustic and guests love the personal touch. Another trick is to serve it in bread bowls for that extra wow factor—plus, you get to eat the bowl!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3-4 days. The soup thickens as it sits, so I recommend reheating with a splash of chicken broth or water to loosen it back up. It still tastes just as good the next day—sometimes even better as the flavors mellow.

Freezing

I’ve frozen this soup successfully in portion-sized containers. Just be sure to leave out the cream when freezing; add it fresh when reheating. The texture holds up well, making it perfect for batch cooking and busy weeknights.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally. To keep it from getting too thick or sticking, I add a bit of chicken broth or water and stir in the cream only after the soup is hot and simmering. Microwave works fine too, just heat in short bursts to avoid curdling.

FAQs

  1. Can I use frozen chicken for Slow Cooker Chicken Pot Pie Soup Recipe?

    Yes, you can start with frozen chicken, but plan to add extra cooking time to ensure it reaches a safe internal temperature. I recommend checking the chicken’s doneness before serving, especially if cooking on high.

  2. What can I substitute for heavy cream in this recipe?

    If you want a lighter option, half-and-half works well and still adds creaminess without too much fat. For dairy-free, coconut milk or cashew cream are good substitutes, but they’ll slightly change the flavor.

  3. Can I make Slow Cooker Chicken Pot Pie Soup Recipe on the stovetop?

    Absolutely! You can brown the chicken and cook the veggies in a large pot, then make the sauce and simmer everything together until cooked and thickened. It just requires more hands-on time compared to the slow cooker method.

  4. How thick should the soup be?

    The soup should be thick enough to coat a spoon but still ladleable. If it’s too thick after cooking, add some extra broth to thin it out. If too thin, remove the lid and let it simmer uncovered for a bit to reduce.

Final Thoughts

This Slow Cooker Chicken Pot Pie Soup Recipe has become one of my absolute favorites for those chilly nights when you want something both comforting and effortless. I love how it fills the house with those nostalgic pot pie scents, and honestly, it’s such a crowd-pleaser at our family dinners. If you want a fail-proof, crave-worthy soup that feels like home in every bite, this is your go-to. I can’t wait for you to try it and make it your own!

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Slow Cooker Chicken Pot Pie Soup Recipe

Slow Cooker Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 149 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 4-7 hours (depending on low or high slow cooker setting)
  • Total Time: 4 hours 20 minutes to 7 hours 20 minutes
  • Yield: 6–8 servings (approximately 8 cups) 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Chicken Pot Pie Soup is a comforting, hearty dish that brings the classic flavors of chicken pot pie into a creamy soup form. Featuring tender chicken, potatoes, celery, onions, and mixed vegetables in a rich, thickened sauce with fresh herbs, it’s perfect for a cozy meal. Made easy in the slow cooker, it simmers to delicious perfection while you go about your day and is served with flaky homemade or store-bought biscuits to complete the experience.

Ingredients

Scale

For the Slow Cooker:

  • 1–1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
  • 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
  • 3–4 stalks celery, diced (about 1 cup)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced (2–3 teaspoons)
  • 1 12-ounce bag frozen mixed vegetables
  • ⅓ cup heavy cream (may substitute half-and-half)
  • Homemade Biscuits or store-bought biscuits, for serving
  • Optional garnish: chopped fresh parsley or fresh thyme leaves

For the Sauce:

  • ¼ cup unsalted butter
  • ⅓ cup all-purpose flour (or gluten-free flour)
  • 3 cups low-sodium chicken broth, divided
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried rosemary

Instructions

  1. Add ingredients to slow cooker: Place the chicken pieces, peeled and diced potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker. Set this mixture aside while you prepare the sauce.
  2. Make the sauce base: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour evenly over the melted butter and whisk gently to create a smooth paste without lumps.
  3. Add chicken broth and thicken: Gradually pour in 1 cup of the chicken broth, whisking continuously until smooth. Then add the remaining 2 cups of broth. Increase the heat to medium-high, bring the mixture to a simmer, and cook for 4-6 minutes, whisking frequently until the sauce thickens slightly.
  4. Season the sauce: Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary until well combined.
  5. Combine sauce with slow cooker ingredients: Pour the thickened sauce over the slow cooker contents. Using a spatula, gently toss everything together to ensure even distribution of the sauce.
  6. Slow cook the soup: Cover and cook on the low setting for 6-7 hours or on the high setting for 4-5 hours, allowing all the flavors to meld together and the chicken to become tender.
  7. Finish the soup: Just before serving, remove the lid and let the soup stop simmering. Stir in the heavy cream (or half-and-half) for richness. Adjust the consistency by adding additional broth if desired, and season with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and top with homemade or baked biscuits. Garnish with chopped fresh parsley or thyme leaves if desired for a fresh herbal touch.

Notes

  • You can adjust the thickness of the soup by adding more chicken broth at the end if it is too thick for your preference.
  • Substitute half-and-half for the heavy cream to reduce richness slightly.
  • Use gluten-free flour in the sauce if you require a gluten-free version.
  • Fresh herbs such as parsley or thyme make a lovely garnish and add brightness to the dish.
  • Leftovers keep well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg

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