There’s nothing quite like a warm bowl of homemade soup to bring comfort on a chilly day. If you love the classic flavors of chicken pot pie but want something even easier to make, this Slow Cooker Chicken Pie Soup is the perfect recipe for you. It has all the rich, creamy goodness of a traditional pot pie, but without the fuss of rolling out pie dough. Plus, it’s made in a slow cooker, so it’s practically effortless!
Whether you’re feeding a busy family, meal-prepping for the week, or just craving a bowl of cozy goodness, this soup is a game-changer. It’s packed with tender shredded chicken, hearty vegetables, and a creamy broth that will make you come back for seconds. And for an extra special touch? A flaky biscuit topping that mimics the classic crust of a chicken pot pie.
Let’s dive into this simple yet satisfying recipe that is sure to become a staple in your home.
- Easy to Make: Just toss everything into the slow cooker and let it do the work.
- Rich and Creamy: The perfect balance of broth, milk, and cream makes this soup irresistibly smooth.
- Family-Friendly: A crowd-pleaser that even picky eaters will enjoy.
- Great for Meal Prep: Stores well and tastes even better the next day!
- Customizable: Easily swap out ingredients based on what you have on hand.
Here’s what you’ll need to make this delicious slow cooker soup:
Main Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 1 refrigerated biscuit dough (for topping, optional)
To make this recipe, you’ll need:
- Slow cooker (Crock-Pot or any other brand)
- Small saucepan (for thickening the soup)
- Measuring cups and spoons
- Mixing spoon
- Forks (for shredding the chicken)
- Knife and cutting board
1. Prep the Slow Cooker
Add the chicken, chicken broth, carrots, celery, onion, garlic, potato, thyme, parsley, salt, pepper, and paprika to the slow cooker. Stir to combine.
2. Cook the Chicken
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
4. Thicken the Soup
In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Slowly whisk in the heavy cream and milk until smooth. Add this mixture to the slow cooker and stir well.
5. Add Final Ingredients
Stir in the frozen peas and corn. Let the soup cook for another 15-20 minutes until thickened.
6. Prepare Biscuit Topping (Optional)
Bake the refrigerated biscuit dough according to package instructions. Serve on the side or crumble on top of the soup for a delicious pie-like experience.
7. Serve & Enjoy
Ladle the soup into bowls and top with a warm biscuit if desired. Enjoy!
- Make it Dairy-Free: Use coconut milk or almond milk instead of heavy cream and whole milk.
- Add More Veggies: Throw in mushrooms, green beans, or bell peppers.
- Use Rotisserie Chicken: Skip the slow cooking step and use pre-cooked shredded chicken to cut down on time.
- Gluten-Free Option: Use cornstarch instead of flour to thicken the soup and serve with gluten-free biscuits.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals until heated through.
This hearty soup pairs well with:
- A fresh green salad with a light vinaigrette.
- Garlic bread or cheddar biscuits for extra indulgence.
- A glass of white wine like Chardonnay or a warm mug of apple cider.
Can I use frozen chicken?
Yes! You can add frozen chicken directly to the slow cooker, but increase the cooking time by 1-2 hours.
How can I make this soup thicker?
For a thicker consistency, use less broth or add an extra tablespoon of flour to the thickening mixture.
What if I don’t have a slow cooker?
You can make this soup on the stovetop. Simmer everything in a large pot over low heat for about 1 hour before proceeding with the shredding and thickening steps.
Can I use canned vegetables instead of frozen?
Yes, but add them at the very end since they are already cooked and can become too soft.
This Slow Cooker Chicken Pie Soup is a must-try for anyone who loves a warm, hearty meal with minimal effort. Whether you make it for a cozy dinner or meal prep for the week, it’s sure to be a hit with the whole family.
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