There’s something truly comforting about a bowl of hearty soup, and when you combine all the best flavors of chicken pot pie with slow-cooked goodness, magic happens! Easy Pie Soup with Slow Cooker Chicken is my go-to recipe when I want to wrap myself (and anyone I’m feeding) in warmth and nostalgia, without spending all day in the kitchen. This soup is loaded with tender chicken, colorful veggies, and a creamy, savory broth, all crowned with golden, flaky pie crust rounds for a playful, satisfying twist. If you love all things cozy, this is one dish you’ll find yourself craving again and again.

Easy Pie Soup with Slow Cooker Chicken Recipe - Recipe Image

Ingredients You’ll Need

The secret to this classic, feel-good soup is starting with simple, honest ingredients—each one has a purpose, bringing its own color, texture, or aromatic flair to the bowl. You’ll recognize most of these from a traditional pot pie, but here, the flavors all melt together in a way that’s both familiar and deliciously new.

Chicken breasts: Lean and mild, they soak up the herby broth and become beautifully tender in the slow cooker.
Chicken broth: Low-sodium keeps things savory without being overpowering—perfect for building that homey base.
Carrots: Diced carrots bring sweetness and that signature pop of orange.
Celery: Classic for a reason, celery adds a wonderful aroma and a bit of crunch.
Potatoes: These add heartiness and a creamy texture as they simmer.
Frozen peas: Bright bursts of flavor and color tossed in at the end for freshness.
Frozen corn: Sweet and sunny kernels lift the whole dish—no need to thaw.
Onion: Chopped small so it melts into every spoonful and deepens the base flavors.
Garlic: Just a couple of cloves for that subtle savory kick that makes a big difference.
Dried thyme: A classic poultry-friendly herb; just a teaspoon packs in garden-fresh flavor.
Dried rosemary: Gives the soup a gentle woodsy fragrance that feels so cozy.
Salt & black pepper: Enhances every ingredient and balances the creamy finish.
Milk: Helps create that lush, comforting broth everyone loves.
All-purpose flour: Whisked in to thicken things up to pie-like silkiness.
Butter: Adds richness and brings the whole roux together for the final step.
Refrigerated pie crust: Bake into rounds or crackers for the signature “pie” topping—utterly irresistible!

How to Make Easy Pie Soup with Slow Cooker Chicken

Step 1: Prep Your Veggies and Slow Cooker

Start by dicing the carrots, celery, potatoes, and onion. Mince the garlic. Everything goes right into your slow cooker—no need to fuss over perfect cuts, just aim for uniform pieces. This is the core of Easy Pie Soup with Slow Cooker Chicken, so don’t skip the fresh veggies! They’ll soften beautifully and infuse the broth with classic pot pie flavor.

Step 2: Build the Base

Nestle the chicken breasts over the veggies in your slow cooker. Pour in the chicken broth, then sprinkle in the thyme, rosemary, salt, and pepper. The seasonings bloom and blend during the long, gentle cook, turning a simple pot of soup into something you’ll want to inhale. Set the slow cooker to low for 6–7 hours, or high for 3–4 hours, and let it do the magic while you go about your day.

Step 3: Shred the Chicken

Once the chicken is cooked through and the vegetables are super tender, use tongs to remove the chicken breasts from the pot. Shred them gently with two forks—it’ll fall apart easily—then return the shreds right back into the soup. Stir everything together so every bite is packed with chicken and veggies.

Step 4: Make the Creamy Finish

On the stovetop, melt the butter in a small saucepan. Sprinkle in the flour and whisk for a minute, creating a rich roux. Slowly pour in the milk, whisking all the time, until the mixture thickens. This step is what gives Easy Pie Soup with Slow Cooker Chicken that luscious, creamy texture. Pour the thickened milk mixture into the slow cooker and stir to combine.

Step 5: Add the Peas and Corn

Add the frozen peas and corn directly to the pot. Give it all a gentle stir, set your slow cooker to high, and let the soup finish for 15–20 minutes. The veggies will heat through and stay vibrant—no mushy peas here! This last step brightens up the soup and signals that it’s almost time to eat.

Step 6: Serve with Pie Crust Rounds

Just before serving, bake your store-bought pie crust (or biscuits, if you’re feeling creative) into small rounds or crackers until golden brown. Ladle the Easy Pie Soup with Slow Cooker Chicken into bowls and top with the crispy rounds. The contrast of flaky pastry with creamy soup is everything you love about chicken pot pie, right in a bowl.

How to Serve Easy Pie Soup with Slow Cooker Chicken

Garnishes

Top each steaming bowl with a sprinkle of fresh parsley, a bit of cracked black pepper, or even a pinch of flaky sea salt for a little extra sparkle. If you enjoy cheese, a light dusting of shredded cheddar can add a subtle richness that pairs beautifully with the creamy broth of Easy Pie Soup with Slow Cooker Chicken.

Side Dishes

While this soup is a full meal on its own, it shines even more alongside a crisp green salad or a plate of roasted veggies. For those extra-hungry nights, a slice of warm, crusty bread—or a handful of oyster crackers—makes the experience feel like a true comfort feast.

Creative Ways to Present

Serve Easy Pie Soup with Slow Cooker Chicken in oversized mugs for a cozy fireside feel, or elevate your presentation by pouring it into miniature bread bowls. If you want to dazzle a crowd, set up a “pie crust bar” with various shapes and pastry toppings for everyone to customize their own bowls.

Make Ahead and Storage

Storing Leftovers

Cool any extra soup to room temperature, then transfer it to airtight containers. Easy Pie Soup with Slow Cooker Chicken keeps wonderfully in the fridge for up to four days, and the flavors develop even more overnight. Just keep the baked pie crust rounds or crackers separate so they stay crisp.

Freezing

This soup freezes like a dream! Let the soup cool completely before portioning into freezer-safe bags or containers, leaving a bit of space for expansion. Avoid freezing with the pie crust; instead, bake those fresh when you’re ready to eat. Thaw soup overnight in the fridge for best results.

Reheating

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally until it’s hot all the way through. Microwave reheating also works for single servings—just cover and use a moderate setting. Add your crunchy pie crust or crackers right before serving for maximum comfort food bliss.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add extra richness and tend to be even more tender after slow cooking. Just use an equal amount by weight, and trim any excess fat before adding to the slow cooker.

What if I don’t have a slow cooker?

No worries! You can simmer everything gently on the stove in a large Dutch oven or soup pot. Cook over low heat with a tight-fitting lid for about 1 to 1.5 hours, until the chicken shreds easily and the veggies are tender.

Is it possible to make Easy Pie Soup with Slow Cooker Chicken dairy free?

Yes! Simply swap unsweetened plain almond milk or oat milk for creamy texture, and use a vegan buttery spread for the roux. The flavor will still be deliciously hearty and satisfying.

Can I make Easy Pie Soup with Slow Cooker Chicken ahead for meal prep?

This recipe is perfect for meal prep! Cook the soup ahead, cool it quickly, and store it in single-serve containers in the fridge or freezer. Bake the pie crust rounds fresh as needed for the best texture.

How can I make the soup extra thick and creamy?

For an even thicker, pie-like soup, add another tablespoon of flour to the roux or reduce the broth by half a cup during the initial cook. Mash some of the cooked potatoes right into the soup before adding the peas and corn for extra body.

Final Thoughts

If you’re searching for a comforting meal that feels like a big hug in a bowl, you can’t go wrong with Easy Pie Soup with Slow Cooker Chicken. I hope you’ll treat yourself and your loved ones to this cozy classic—once you’ve tried it, you’ll want a pot simmering every week!

Easy Pie Soup with Slow Cooker Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 30 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Warm up with a comforting bowl of Easy Pie Soup with Slow Cooker Chicken. This hearty and delicious soup is packed with tender chicken, colorful vegetables, and a creamy broth topped with flaky pie crust rounds. Perfect for a cozy weeknight dinner!

Ingredients

Scale

For the Soup:

1 lb boneless, skinless chicken breasts
4 cups low-sodium chicken broth
1 cup diced carrots
1 cup diced celery
1 cup diced potatoes
1/2 cup frozen peas
1/2 cup frozen corn
1 small onion (chopped)
2 cloves garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Cream Sauce:

1 cup milk
2 tablespoons all-purpose flour
1 tablespoon butter

For Topping:

1 refrigerated pie crust (baked into small rounds or crackers)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup: Place chicken, broth, vegetables, garlic, and seasonings in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred chicken and return to the pot.
Make the Cream Sauce: Melt butter, whisk in flour, then milk. Cook until thickened, then add to the soup.
Finish the Soup: Add peas and corn, cook for 15–20 minutes. Serve hot with baked pie crust rounds.