Slow Cooker Chicken Pot Pie Soup

by

When the chill of the season settles in and the daylight starts to slip away a little earlier, there’s nothing more comforting than a slow-cooked meal that feels like a warm hug. This slow cooker chicken pot pie soup is the kind of dish that makes you pause, breathe in deeply, and feel grounded at home. It’s inspired by the nostalgic flavors of traditional pot pie—but without the need to fuss with pastry or pie crust.

The beauty of this recipe lies not only in its creamy, soul-warming texture but also in its ability to adapt to your busy lifestyle. Toss the ingredients into the slow cooker in the morning, go about your day, and come home to a hearty, filling meal ready to serve. It’s a classic for a reason—rich, velvety broth packed with juicy chicken, tender vegetables, and subtle herbs that comfort with every bite.

Pair it with a crusty roll, flaky biscuit, or even a wedge of cornbread for that extra heartiness. Whether you’re serving your family, hosting guests, or looking to meal prep for the week, this soup delivers that comforting flavor that says, you’re home.

Servings: 6

📝 Ingredients:

  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 medium carrots, chopped
  • 1 cup frozen corn
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 3 celery stalks, chopped
  • 1.5 pounds boneless, skinless chicken breasts

👩‍🍳 Directions:

  1. Place chicken breasts at the bottom of your slow cooker.
  2. Add broth, carrots, celery, onion, garlic, thyme, and parsley over the chicken.
  3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
  4. Remove chicken, shred using two forks, and return it to the slow cooker.
  5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden and bubbly.
  6. Slowly add heavy cream to the flour mixture, stirring until smooth and thickened.
  7. Stir this creamy mixture into the slow cooker.
  8. Add in frozen peas and corn. Season with salt and pepper.
  9. Cook on low for another 30 minutes until fully heated and vegetables are soft.
  10. Serve hot in bowls with optional fresh herbs or biscuit on the side.

🥕 Nutritional & Dietary Notes:

This soup offers a balanced profile of protein, fiber, and healthy fats. The chicken provides lean protein, while the peas, carrots, and corn contribute vitamins and antioxidants. The cream adds a comforting richness, though it can be replaced with a dairy-free alternative for those with dietary restrictions. Gluten-sensitive? Swap the all-purpose flour for gluten-free flour or a cornstarch slurry. For a lower-fat option, use half-and-half or a light cream substitute.

💬 Sharing and Commenting is Caring

Did this recipe bring some warmth to your evening? Let us know how it turned out or if you added your own twist! Sharing your version helps others discover new ideas. Leave a comment or pass it along to someone who could use a little comfort in a bowl. ❤️