This Crock Pot Chicken Pot Pie Soup recipe is a new twist on a classic chicken pot pie recipe!
Cooked in a slow cooker, this pot pie soup recipe has all of the flavors you love in an easy creamy soup. Add biscuits or pie crust for dipping and dunking.
The Best Chicken Pot Pie Soup You’ll Ever Make
- Set it and forget it! Let the Crock Pot do the work and you’ll have only one pot to clean!
- It’s budget-friendly, add extra veggies to stretch it further.
- Make ahead double up because this soup reheats well for future meals.
Ingredients for Chicken Pot Pie Soup
Chicken – I most often use chicken breasts, but thighs will work in this recipe as well. You can use bone in or boneless – just ensure they’re skinless.
Vegetables – Frozen peas and carrots or other frozen vegetables like corn or green beans make this recipe a cinch! If you have leftover cooked or roasted veggies, add them shortly before serving. Diced potatoes can be added along with the chicken if desired (cut them ½-inch).
Soup Base – Half and half or heavy whipping cream gives this recipe its thick and velvety texture that clings to the chicken and vegetables. Short on time? Use two cans of cream of chicken, celery, or mushroom soup.
Dippers – Use puff pastry or prepare pie crust and cut it into squares. I also like to serve this soup with canned or homemade biscuits.
Variations – Pick up the savory flavor by adding a pinch or two of poultry seasoning in Step 1. Feel free to add cooked rice or cooked egg noodles to make a hearty stew, if desired.
How to Make Crock Pot Chicken Pot Pie Soup
This chicken pot pie soup recipe is a new twist on the comforting classic!
- Add onion, celery, chicken, and broth to a slow cooker.
- Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots. Cook until hot and thickened.
- Meanwhile, bake biscuits or pie crust before serving.
Storing Leftover Soup
Keep leftover Crockpot chicken pot pie soup covered in the refrigerator for up to 4 days and keep pie crust crumbles in a zippered bag at room temperature.
Freeze in zippered bags and thaw in the refrigerator overnight. Reheat in the microwave with a little extra milk to loosen the soup.
Classics Turned into Soup
Shepherd’s Pie Soup
Mac and Cheese Soup
Did you make this Crockpot Chicken Pot Pie Soup? Leave us a rating and a comment below!
Crock Pot Chicken Pot Pie Soup
Equipment
Ingredients
- 1½ cups diced onion
- 1 tablespoon butter
- ½ cup diced celery
- 2 cloves garlic peeled and crushed
- 3 boneless skinless chicken breasts
- 2 cups low-sodium chicken stock or broth
- ½ teaspoon dried thyme leaves or 1 teaspoon fresh thyme leaves
- ½ teaspoon poultry seasoning
- 1 cube chicken bouillon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup half and half
- 3 tablespoons cornstarch
- 1½ cups frozen peas and carrots
- 1 sheet puff pastry or 1 single pie crust, optional
Instructions
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In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.
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In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.
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Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
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If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.
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Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
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In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
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Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.
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Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course, Slow Cooker
Cuisine American
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love this soup! I made this for our Souper Sunday at my church. I will definitely make it again only I will double the recipe. Thank you!
Can you use potatoes
Diced potatoes can be added along with the chicken just cut them ½-inch cubes.
How many ounces of chicken breasts? The size varies so much. Thank you.
An average chicken breast is about 6 ounces. So this recipe would use about 18 ounces of chicken breasts.
Came out excellent. Would make it again.
can this be cooked on the stove. I will try it in the crockpot but I really don’t like using my crockpot.
I have only made this recipe as written Audery, so I can’t say for sure. If you try it, I would love to hear how it turns out!
This looks great, I can’t wait to try it!
What kind of biscuits are pictured? I would like to make the same ones!
The pictures are using puff pastry, and the instructions are right in the recipe Sandy. Enjoy the soup!
I made this recipe this weekend! Very good! I baked an additional pie crust and crumbled it up in the soup! I also added mushrooms!
So glad you enjoyed it, Mandy!
Love this soup!!!
LOVE the east recipe Thank you
Want the video of the recipe
Hi Debasmita, we don’t have a video for this recipe at this time. But you can check out our other videos here.
The nutrition information doesn’t list a serving size. What is the serving size please? Made this for dinner. It was great. Will make again!
So glad you enjoyed the soup Lorie! A serving size is one cup.
This was so yummy! I used canned chicken and made mine in the instant pot on manual for 5 minutes. Did a quick release and added the milk/cornstarch mixture.then I cooked it on saute until thickened. Will definitely make this again. The whole family loved
Great idea Jess! We are glad your family loved it!
It’s ok, if you’re the kind of person that thinks mayonnaise is spicy. Waaaay too bland.
Why would you make a comment like that.
This recipe turned out great. I ended up being impatient when it came to letting it thicken after adding the half and half mixture and transferred it to a pot to bring to a low boil! Definitely one we will make again! SWP Employee
I’m so glad you loved it Sam!! ❤️
Do you have any good/tried suggestions for the replacement of the half and half in the chicken pot pie slow cooker soup (dairy allergy)?
I’m sorry I have only tried this recipe as written. You could try a non-dairy cream and see how it works. Just ensure it’s not a coffee creamer as they’re often sweetened.
How much for the carrots?
1 1/2 cups peas and carrots mixture is used in this recipe Karen. Enjoy!