Slow Cooker Chicken Pot Pie Soup: Comfort in a Bowl

There’s something irresistibly comforting about the classic flavors of Chicken Pot Pie. But what if you could enjoy the same creamy, hearty goodness with less effort? Enter Slow Cooker Chicken Pot Pie Soup—a simple, hands-off recipe that captures all the coziness of the traditional dish in a soup form.

Whether you’re looking for a quick family dinner or a meal-prep-friendly option, this soup is a winner. Plus, for tips on perfecting your slow cooker game, check out this guide to slow cooker basics.

Why This Recipe is a Must-Try

• Effortless cooking: Let your slow cooker handle the work.
• All the flavors you love: Creamy, savory, and filled with tender chicken and veggies.
• Customizable: Easily adapt it to your dietary needs.

If you’re new to slow cooking or just want inspiration for more hearty dishes, visit this collection of slow cooker recipes.

Ingredients You’ll Need

To make this cozy dish, gather the following:

• Chicken: 2 pounds of boneless, skinless chicken breasts or thighs.
• Vegetables: 3 carrots (diced), 2 celery stalks (chopped), 1 medium onion (finely diced), and 3 medium potatoes (cubed).
• Creamy base: 3 cups chicken broth, 2 cups milk (or non-dairy alternative), 1 cup heavy cream.
• Thickener: 2 tablespoons all-purpose flour (use cornstarch for a gluten-free option).
• Seasonings: 1 teaspoon each of dried thyme and parsley, plus salt and pepper to taste.
• Extras: 1 cup frozen peas for sweetness and a pop of color.

How to Make Slow Cooker Chicken Pot Pie Soup

1. Prep the Ingredients

• Wash, peel, and chop the vegetables for even cooking.
• Lightly season the chicken with salt and pepper.

2. Add to the Slow Cooker

• Layer the chicken, vegetables, broth, thyme, and parsley in the slow cooker.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.

3. Thicken the Soup

• About 30 minutes before the end of cooking, remove the chicken, shred it, and return it to the pot.
• Whisk together the milk, heavy cream, and flour (or cornstarch). Slowly stir this mixture into the soup to thicken.

4. Final Steps

• Stir in the frozen peas 10 minutes before serving.
• Taste and adjust the seasoning with salt and pepper as needed.

Pro Tips for Success

• Serving suggestion: Pair the soup with crusty bread, biscuits, or puff pastry sticks for a pot pie-inspired crunch.
• Make it dairy-free: Substitute the milk and cream with coconut or almond milk, thickened with cornstarch.
• Boost the flavor: Fresh herbs like parsley or thyme add brightness and elevate the dish.

Nutrition and Storage Information

Nutrition (Per Serving)

• Calories: 320
• Protein: 25g
• Carbohydrates: 18g
• Fat: 15g

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze individual portions for up to 2 months and reheat on the stovetop or microwave.

Frequently Asked Questions (FAQs)

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken works wonderfully. Simply shred it and add it to the slow cooker in the last 30 minutes.

What’s the best way to make this gluten-free?

Replace the all-purpose flour with cornstarch or a gluten-free thickener for a celiac-friendly version.

Can I add more vegetables?

Definitely! Mushrooms, corn, or green beans make excellent additions.

Final Thoughts

This Slow Cooker Chicken Pot Pie Soup is a warm, satisfying dish that combines convenience with the classic flavors of a beloved comfort food. Whether served on a chilly evening or prepared as part of your weekly meal plan, it’s guaranteed to delight everyone at the table.

For more comforting slow cooker recipes, explore this roundup of hearty soups.

Enjoy the rich, creamy flavors of this easy recipe—your new favorite way to enjoy chicken pot pie!