When the weather turns brisk and comfort food calls your name, few things deliver that warm, cozy satisfaction quite like a bowl of chicken pot pie soup. Inspired by the timeless classic we all grew up loving, this slow cooker version captures the creamy, savory goodness of a traditional pot pie—without the fuss of rolling out crust. It’s designed for the kind of day when you want to come home to a house that smells like home-cooked happiness, with minimal prep and maximum flavor.
This recipe makes use of basic pantry staples and a handful of fresh ingredients to create a soul-soothing, belly-warming meal. The slow cooker does all the heavy lifting while you go about your day, letting the chicken simmer until it’s tender and juicy and the vegetables soften just enough to melt in your mouth. A creamy, buttery finish is stirred in just before serving, creating that classic richness you’d expect from a homemade pot pie.
Enjoy it on its own, or serve it with warm biscuits, puff pastry sticks, or a simple green salad. However you pair it, this soup will make you feel like you’re wrapped in a warm hug—delicious, nostalgic, and oh-so-satisfying.
Slow Cooker Chicken Pot Pie Soup
Servings: 6
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
Place chicken breasts at the bottom of your slow cooker. Add chicken broth, carrots, celery, onion, garlic, thyme, and parsley. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked. Remove chicken and shred it with two forks, then return it to the pot. In a small saucepan, melt butter over medium heat, stir in flour, and cook for 1–2 minutes until golden and bubbly. Slowly whisk in heavy cream until thickened. Stir this creamy mixture into the slow cooker along with peas and corn. Season with salt and pepper to taste. Let it cook for an additional 30 minutes on low until everything is heated through and the veggies are tender. Ladle into bowls and serve warm.
Nutritional & Dietary Notes
This soup provides a good balance of protein from the chicken and fiber from the variety of vegetables. The broth-based base keeps it lighter than a traditional pot pie, while the addition of cream and butter brings richness and satisfaction. It’s naturally gluten-free if you swap out the flour for a gluten-free thickener, and dairy-free alternatives can be used to fit vegan or lactose-free diets. For lower fat content, use light cream or half-and-half, and lean chicken breast helps keep things heart-healthy.
Sharing and Commenting is Caring
If this recipe brought some warmth to your day, pass the feeling on by sharing it with friends or dropping a comment below. Your thoughts help others discover new favorites and bring comfort to more tables. Let’s keep the cozy vibes going—one bowl at a time!