This Slow Cooker Chicken Pot Pie Soup is everything you crave on a chilly day: creamy, hearty, and brimming with classic comfort flavors, all with the ease of a set-it-and-forget-it method. Imagine tender chicken, a medley of colorful vegetables, dreamy potatoes, and a rich, velvety broth coming together effortlessly in your slow cooker. Whether you serve it with fluffy biscuits or a flaky puff pastry topper, every spoonful offers pure coziness, making it a cherished family favorite that’s perfect for both busy weeknights and relaxed weekends.

Slow Cooker Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

The secret to soul-satisfying Slow Cooker Chicken Pot Pie Soup is starting with simple yet essential ingredients. Each component is handpicked for maximum flavor, that signature creaminess, and the gorgeous color that makes this soup as pleasing to the eyes as it is to the palate.

Chicken (1 1/2 pounds boneless, skinless breasts or thighs): Choose your favorite cut for tender, juicy bites that soak up all those savory flavors.
Low-sodium chicken broth (4 cups): The savory base that brings everything together and keeps the soup from getting too salty.
Potatoes (2 cups, diced): These add heartiness and natural creaminess—Yukon golds are especially lovely!
Frozen mixed vegetables (2 cups): A vibrant blend of peas, carrots, corn, and green beans for both color and nutrition.
Onion (1 medium, diced): Sweet and aromatic, it forms the flavor backbone of the soup.
Garlic (3 cloves, minced): For that cozy, home-cooked depth—don’t skip!
Dried thyme (1 teaspoon): Offers that unmistakable pot pie aroma.
Dried rosemary (1/2 teaspoon): Adds an earthy, piney note that elevates the soup.
Dried sage (1/2 teaspoon): Brings a subtle, savory warmth that rounds out the pot pie profile.
Salt (1/2 teaspoon): Essential for bringing all the flavors together.
Black pepper (1/2 teaspoon): Adds a touch of gentle spice and balance.
Heavy cream (1 cup): The secret to that dreamy, creamy finish.
All-purpose flour (1/4 cup): For thickening, giving the soup its classic, silky pot pie consistency.
Unsalted butter (2 tablespoons): Adds buttery richness to the cream mixture for true comfort.
Fresh parsley (chopped, for garnish): A pop of freshness and bright color at the very end.
Biscuits or puff pastry (optional, for serving): These sides transform your soup into a full-on pot pie experience!

How to Make Slow Cooker Chicken Pot Pie Soup

Step 1: Layer Everything into the Slow Cooker

Begin by adding your chicken, chicken broth, diced potatoes, frozen mixed vegetables, onion, garlic, thyme, rosemary, sage, salt, and black pepper straight into your slow cooker. There’s no need to fuss—just pile in those ingredients! This easy assembly means you can prep your Slow Cooker Chicken Pot Pie Soup in just minutes before heading out for the day.

Step 2: Set and Forget

Put the lid on your slow cooker and choose your cooking time: cook on low for 6 to 7 hours for the ultimate slow-simmered flavor or on high for 3 to 4 hours if you need a quicker dinner. During this time, the chicken becomes juicy and easy to shred, and the veggies transform into tender, spoonable bites.

Step 3: Shred the Chicken

When the chicken is fully cooked and the vegetables are soft, carefully remove the chicken breasts or thighs using tongs. On a cutting board, shred the chicken with two forks—don’t worry if it looks rustic! Return the shredded chicken to your soup, and give it all a good stir so every bite is packed with chickeny goodness.

Step 4: Make the Creamy Thickener

Next, it’s time for the creamy magic! In a small saucepan, melt the butter over medium heat, then whisk in the flour. Cook for a minute or two until it forms a smooth, light roux—this keeps your soup lump-free. Gradually whisk in the heavy cream, stirring constantly until the mixture is smooth and just thickening. This step infuses the soup with silky richness and that signature pot pie taste.

Step 5: Thicken and Finish

Pour the creamy mixture into your slow cooker, stirring well to incorporate. Cover and cook on high for another 15 to 20 minutes, just until the soup thickens to the perfect, luscious consistency. Give it a taste—now is the time to adjust with a pinch more salt or pepper, if needed.

Step 6: Serve and Enjoy!

Ladle your Slow Cooker Chicken Pot Pie Soup into bowls, sprinkle generously with fresh parsley, and, if you like, add a golden biscuit or piece of puff pastry on the side (or right on top). Dig in and savor every comforting spoonful—you’ve just made a classic crowd-pleaser with hardly any effort!

How to Serve Slow Cooker Chicken Pot Pie Soup

Garnishes

Finishing touches make all the difference: a shower of freshly chopped parsley adds freshness and color, while a little extra cracked black pepper lends a subtle kick. For a decadent edge, try a sprinkle of freshly grated parmesan or even a drizzle of good olive oil just before serving.

Side Dishes

The perfect partner for this creamy soup is a batch of warm, fluffy biscuits—split them for dunking or spoon the soup over the top like a true pot pie. Alternatively, a crisp green salad or simple steamed green beans help balance the richness for a well-rounded meal.

Creative Ways to Present

If you want to wow your guests, ladle the soup into oven-safe bowls, top each with a round of puff pastry, and bake until golden for individual pot pie bowls. Or, serve in small mugs or soup shooters at a party for a fun, hand-held twist on a classic comfort food favorite.

Make Ahead and Storage

Storing Leftovers

Your Slow Cooker Chicken Pot Pie Soup keeps beautifully in the fridge for up to 3 days. Allow any leftovers to cool to room temperature, then transfer to an airtight container. The flavors actually deepen overnight, making tomorrow’s lunch even better than tonight’s dinner!

Freezing

This soup is freezer-friendly—just keep in mind that creamy soups may occasionally separate when thawed. For best results, cool the soup completely, portion it into airtight containers (leaving a little space for expansion), and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheating

To bring your soup back to life, gently reheat in a saucepan over low to medium heat, stirring frequently. If the soup has thickened too much in the fridge, just add a splash of chicken broth or a drizzle of milk until it reaches your desired consistency. Avoid boiling to keep the creamy texture perfect.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Simply skip the initial cooking step and add shredded rotisserie chicken an hour before serving, allowing the flavors to meld together while keeping things quick and easy.

How do I make this soup gluten-free?

Swap the regular flour for a gluten-free all-purpose blend and serve the soup without biscuits or with a gluten-free bread. You’ll never miss a thing—just all the flavor, none of the gluten!

What vegetables work best in Slow Cooker Chicken Pot Pie Soup?

Frozen mixed vegetables make things simple and colorful, but feel free to swap in fresh diced carrots, peas, corn, or even mushrooms for extra flavor and texture, especially if you have a favorite veggie on hand.

Can I make this soup dairy-free?

Yes, you can achieve a creamy finish by using full-fat coconut milk or your favorite unsweetened dairy-free creamer—just be aware this may shift the flavor slightly, but it will still be delicious and luscious!

What are some tasty ways to make this recipe even richer?

Add cooked chopped bacon, sautéed mushrooms, or a handful of shredded cheddar cheese to amp up the flavor. You can even stir in a few splashes of hot sauce for subtle heat if your family likes a bit of a kick.

Final Thoughts

If you’re searching for a no-fuss, crowd-pleasing meal, Slow Cooker Chicken Pot Pie Soup delivers pure comfort in every spoonful. Whether you make it for a busy weeknight or a cozy Sunday supper, this simple dish brings warm, nostalgic flavors to your table. Give it a try—and prepare for plenty of happy, satisfied smiles!

Slow Cooker Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: Emma
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish perfect for chilly days. Creamy and flavorful, it’s a satisfying meal the whole family will love.

Ingredients

Scale

Chicken Pot Pie Soup:

1 1/2 pounds boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
2 cups diced potatoes
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons unsalted butter
Fresh parsley, chopped for garnish
Biscuits or puff pastry for serving (optional)

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Instructions

Add Ingredients to Slow Cooker: Add chicken, chicken broth, potatoes, mixed vegetables, onion, garlic, thyme, rosemary, sage, salt, and pepper to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Shred Chicken: Remove chicken, shred, and return to the slow cooker.
Prepare Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly add heavy cream. Cook until slightly thickened.
Combine and Thicken: Stir cream mixture into the soup, cook for additional 15-20 minutes until thickened.
Serve: Ladle into bowls, garnish with parsley, and serve with biscuits or puff pastry if desired.