Why Make This Recipe
This slow cooker chicken pot pie soup is perfect for busy days. It only takes 10 minutes to prepare and cooks itself while you do other things. Made from scratch, it doesn’t use any canned soups, guaranteeing fresh flavors and wholesome ingredients. Plus, it’s a cozy and filling meal that’s great for families or meal prep!
How to Make Slow Cooker Chicken Pot Pie Soup
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- Biscuits or pie crust for serving
Directions
- Place the chicken breasts in the slow cooker.
- Add the chicken broth, carrots, potatoes, peas, onion, garlic, thyme, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the heavy cream. If you prefer a thicker soup, mix cornstarch with a little water and stir it into the soup.
- Let it cook for an additional 30 minutes.
- Serve hot with biscuits or pie crust.
How to Serve Slow Cooker Chicken Pot Pie Soup
Serve this soup hot, pairing it with warm biscuits or a flaky pie crust to make it even heartier. You can also sprinkle some fresh herbs on top for added flavor.
How to Store Slow Cooker Chicken Pot Pie Soup
If you have leftovers, let the soup cool and store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. When you want to eat it again, just reheat on the stove or in the microwave until hot.
Tips to Make Slow Cooker Chicken Pot Pie Soup
- For a richer flavor, sauté the onions and garlic in a pan before adding them to the slow cooker.
- Adjust the veggies to your liking. You can add corn, celery, or green beans for extra nutrition.
- If you want a little kick, add some red pepper flakes or hot sauce.
Variation
You can make this soup using rotisserie chicken for a quicker option. Just add it in the last hour of cooking so it heats through without drying out.
FAQs
Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breasts. Just make sure the cooking time is slightly extended to ensure they are cooked through.
Can I use low-fat milk instead of heavy cream?
Yes, but keep in mind that it will change the creaminess and texture of the soup.
What can I substitute for chicken?
You can use turkey or vegetables for a vegetarian version. Just replace the chicken with additional vegetables and adjust cooking times accordingly.
Slow Cooker Chicken Pot Pie Soup
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For serving
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- To taste Biscuits or pie crust For serving
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Add the chicken broth, carrots, potatoes, peas, onion, garlic, thyme, salt, and pepper.
- Stir to combine.
Cooking
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the heavy cream. If you prefer a thicker soup, mix cornstarch with a little water and stir it into the soup.
- Let it cook for an additional 30 minutes.
Serving
- Serve hot with biscuits or pie crust.