Slow Cooker Chicken Pot Pie Soup
This creamy, comforting chicken pot pie soup is everything you love about the classic—made easier in the slow cooker and perfect for busy weeknights or cozy weekends.
Equipment
- Crockpot
- Knife
- Cutting board
- Saucepan
- Whisk
Ingredients
Base Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion diced
- 3 carrots chopped
- 2 stalks celery sliced
- 2 cups potatoes diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Creamy Finish
- 1 cup frozen peas
- 1 cup half-and-half or heavy cream
- 3 tbsp butter
- 3 tbsp flour
Instructions
- Add chicken, onion, carrots, celery, potatoes, garlic, broth, thyme, salt, and pepper to your slow cooker. Stir gently to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux. Slowly whisk in the half-and-half until smooth and warm.
- Stir the cream mixture into the slow cooker.
- Add frozen peas and cook an additional 10–15 minutes until peas are heated through.
- Serve hot with biscuit crumbles or puff pastry squares for a true pot pie experience.
Notes
This soup freezes beautifully. Just cool completely before storing, and reheat with a splash of broth to loosen if needed. Best to add peas fresh for texture.
Nutrition
Calories: 390kcalCarbohydrates: 23gProtein: 28gFat: 21gSaturated Fat: 11gCholesterol: 95mgSodium: 800mgPotassium: 820mgFiber: 4gSugar: 5gVitamin A: 6200IUVitamin C: 10mgCalcium: 110mgIron: 2.3mg
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