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.
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.
Did you make this Crockpot Chicken Pot Pie Soup? Leave us a rating and a comment below!
Crock Pot Chicken Pot Pie Soup
- 1½ 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
- 1½ 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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