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.

instant pot chicken pot pie soup in a bowl with buns

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.
chicken pot pie ingredients with writing

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!

  1. Add onion, celery, chicken, and broth to a slow cooker.
  2. Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots. Cook until hot and thickened.
  3. Meanwhile, bake biscuits or pie crust before serving.
chicken pot pie soup in crock pot with a spoon

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

Did you make this Crockpot Chicken Pot Pie Soup? Leave us a rating and a comment below!

instant pot chicken pot pie soup in a bowl with buns
4.95 from 58 votes↑ Click stars to rate now!
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Crock Pot Chicken Pot Pie Soup

Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
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  • cups onion chopped
  • 1 tablespoon butter
  • ½ cup celery chopped
  • 2 garlic cloves peeled and crushed
  • 3 chicken breasts boneless skinless
  • 2 cups low-sodium chicken stock
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves
  • ½ teaspoon poultry seasoning
  • 1 chicken bouillon cube
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 cup half and half
  • 3 tablespoons cornstarch
  • cups frozen peas and carrots
  • 1 sheet puff pastry or 1 single pie crust, optional


  • In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.
  • 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.
  • Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
  • If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.
  • 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.
  • 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.
  • 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.
  • Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.


Nutritional information does not include optional toppings. 
Leftovers can be stored in the fridge in a covered container for up to 3-4 days. Reheat in the oven or the microwave. 
4.95 from 58 votes

Nutrition Information

Calories: 502 | Carbohydrates: 36g | Protein: 32g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 679mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2622IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 2mg

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
chicken pot pie soup in crock pot with writing
chicken pot pie soup in instant pot with writing
chicken pot pie soup in bowl and in crock pot with writing
chicken pot pie soup in a bowl with buns and writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.95 from 58 votes (49 ratings without comment)

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Recipe Rating


  1. 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!5 stars

    1. An average chicken breast is about 6 ounces. So this recipe would use about 18 ounces of chicken breasts.

    1. 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!

  2. 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!5 stars

  3. 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!5 stars

  4. 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

  5. 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!5 stars

  6. 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)?

    1. 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.