Hearty Slow Cooker Chicken Pot Pie Soup

This recipe takes all the comforting flavors of a classic chicken pot pie and transforms them into a convenient, hearty soup that cooks itself in the slow cooker. It’s creamy, loaded with vegetables, and incredibly satisfying.

Hearty Slow Cooker Chicken Pot Pie Soup

This soup is essentially the filling of a chicken pot pie in a slightly brothy, creamy base. We’ll mimic the flaky crust topping with a simple hack!

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 4-6 hours on Low, or 2-3 hours on High

Ingredients

For the Soup:

• 1.5 lbs boneless, skinless chicken breasts or thighs

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 celery stalks, diced

• 3 medium carrots, peeled and diced (or 1 cup frozen sliced carrots)

• 2 cups frozen diced potatoes (or 2 small russet potatoes, peeled and cubed)

• 1 cup frozen corn

• 1 cup frozen peas

• 6 cups chicken broth, divided

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1 teaspoon poultry seasoning (optional, but recommended)

• Salt and black pepper to taste

• 1 bay leaf

For the Cream Sauce (added at the end):

• 1/2 cup (1 stick) unsalted butter

• 3/4 cup all-purpose flour

• 2 cups whole milk or half-and-half

• 1/4 cup heavy cream (optional, for extra richness)

For Serving (The “Pot Pie” Topping):

• 1 package (8-count) refrigerated biscuits, baked according to package directions

• OR, 1 sheet puff pastry, baked and cut into squares

• OR, a batch of homemade drop biscuits

Instructions

1. Combine in Slow Cooker: Place the chicken, onion, garlic, celery, carrots, and potatoes in the slow cooker. Sprinkle with the thyme, rosemary, poultry seasoning, salt, and pepper. Pour in 4 cups of the chicken broth and add the bay leaf. (Reserve the remaining 2 cups of broth for later.)

2. Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender and the vegetables are soft.

3. Shred Chicken: About 30 minutes before serving, remove the chicken breasts and the bay leaf. Shred the chicken with two forks and return it to the slow cooker. Add the frozen corn and peas.

4. Make the Cream Sauce Roux: About 20 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a smooth paste (a roux), stirring constantly.

5. Thicken the Sauce: Gradually whisk in the milk and the remaining 2 cups of chicken broth until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens noticeably, about 5-7 minutes. Stir in the heavy cream if using.

6. Combine and Finish: Pour the thickened cream sauce into the slow cooker with the chicken and vegetables. Stir well to combine. Cover and cook on HIGH for another 20-30 minutes until the soup is heated through and has thickened slightly.

7. Serve: Taste and adjust seasoning with more salt and pepper as needed. Ladle the hot soup into bowls and top each serving with a flaky, buttery biscuit or a piece of puff pastry.

Tips for the Perfect Soup

• Don’t Add Dairy Too Early: Adding the milk and roux at the end prevents the dairy from curdling during the long cooking process.

• Customize Your Veggies: Feel free to use other vegetables like green beans, parsnips, or leeks. If using fresh potatoes, make sure they are cut into small, even cubes so they cook through.

• For a Lighter Version: You can skip the butter/flour roux. Instead, whisk 1/2 cup of flour with 1 cup of cold milk until smooth. Stir this slurry into the soup during the last 30 minutes of cooking to thicken it.

• Avoid Mushy Veggies: Adding the frozen peas and corn at the end preserves their color and texture.

• The Biscuit is Key: Serving it with a baked biscuit on top is non-negotiable for the true “pot pie” experience! Tearing the biscuit into the soup is the best part.

• Make it in an Instant Pot: Use the Sauté function to cook the onions, celery, and carrots for 5 minutes. Add the garlic and cook for 1 more minute. Add the chicken, potatoes, herbs, and all 6 cups of broth. Pressure cook on High for 10 minutes. Quick release, shred chicken, then use the Sauté function to stir in the cream sauce (made separately on the stove) and frozen peas/corn until heated through.

This is the ultimate comfort food for a busy day. Enjoy