Slow Cooker Chicken Pot Pie Soup

Prep Time: 15 minutes
Cook Time: 4-6 hours (slow cooker) or 30 minutes (stovetop)
Total Time: 4 hours 15 minutes – 6 hours 15 minutes
Servings: 6
Difficulty Level: Easy
Intensity: Low (slow cooker) / Medium (stovetop)

Description

This Slow Cooker Chicken Pot Pie Soup is a creamy, comforting dish that captures all the flavors of a classic chicken pot pie—without the hassle of making a crust! Tender chicken, hearty vegetables, and a rich, velvety broth make this soup a family favorite. Perfect for busy weeknights or cozy weekends.

Ingredients

Main Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs

• 3 cups low-sodium chicken broth

• 1 cup whole milk or half-and-half (for creamier texture)

• 1 (10.5 oz) can condensed cream of chicken soup

• 1 medium yellow onion, diced

• 3 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 cups frozen peas

• 2 cups diced potatoes (Yukon Gold or Russet)

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp dried rosemary

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

Thickening Agent (Optional)

• ¼ cup all-purpose flour + ¼ cup water (for slurry)

For Serving (Optional)

• 1 sheet puff pastry or pie crust, baked and cut into strips

• Fresh parsley, chopped

Instructions

Slow Cooker Method

1. Prep Ingredients:

   • Dice onion, carrots, celery, and potatoes. Mince garlic.

2. Add to Slow Cooker:

   • Place chicken breasts/thighs at the bottom of the slow cooker.

   • Add diced vegetables, garlic, thyme, parsley, rosemary, salt, and pepper.

   • Pour in chicken broth, condensed soup, and milk. Stir gently.

3. Cook:

   • Cover and cook on LOW for 6 hours or HIGH for 4 hours.

4. Shred Chicken:

   • Remove chicken, shred with two forks, and return to the pot.

5. Add Peas & Thicken (Optional):

   • Stir in frozen peas.

   • If a thicker consistency is desired, mix flour and water into a slurry, then stir into the soup. Cook for an additional 15-20 minutes.

6. Serve:

   • Ladle into bowls and top with puff pastry strips or pie crust pieces. Garnish with fresh parsley.

Stovetop Method (Faster Option)

1. Sauté Vegetables:

   • In a large pot, sauté onion, carrots, celery, and garlic in 1 tbsp butter or oil for 5 minutes.

2. Add Liquids & Chicken:

   • Pour in broth, condensed soup, and milk. Add chicken, potatoes, and seasonings.

3. Simmer:

   • Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked and vegetables are tender.

4. Shred & Thicken:

   • Remove chicken, shred, and return to the pot.

   • Stir in peas and flour slurry (if using). Simmer for 5 more minutes.

5. Serve:

   • Top with pastry or crust and enjoy!

Nutritional Information (Per Serving)

Nutritional values are approximate and may vary based on ingredients used.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3-4 days.

• Freezer: Freeze for up to 3 months (without pastry topping). Thaw overnight before reheating.

• Reheat: Warm on the stovetop over medium heat or in the microwave, stirring occasionally.

Final Notes

This Slow Cooker Chicken Pot Pie Soup is the ultimate comfort food—easy to make, packed with flavor, and perfect for chilly days. The creamy broth, tender chicken, and flaky pastry topping make it a hit with kids and adults alike. Enjoy!