Chicken Pot Pie Soup Crockpot
This creamy, cozy Chicken Pot Pie Soup is a slow cooker twist on a classic comfort food. Packed with tender chicken, hearty vegetables, and a rich, savory broth, it’s the perfect weeknight dinner for busy families. Enjoy the nostalgic flavors of pot pie in a fuss-free, one-pot meal.
Equipment
- Slow Cooker
- Small Saucepan
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium carrots sliced
- 2 celery stalks diced
- 2 medium potatoes cubed
- 1 small onion chopped
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup corn kernels optional
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp salt to taste
- 0.5 tsp black pepper
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour for thickening
- 2 tbsp butter
- fresh parsley for garnish
Instructions
- Place chicken, carrots, celery, potatoes, onion, broth, garlic powder, thyme, salt, and pepper into your crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- In a small saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in heavy cream until smooth.
- Stir the cream mixture into the crockpot along with the peas and corn.
- Cook on high for an additional 20–30 minutes, or until soup thickens.
- Taste and adjust seasoning. Garnish with fresh parsley and serve.
Notes
For a dairy-free version, use full-fat coconut milk in place of cream. For a gluten-free version, replace flour with cornstarch slurry or blend a portion of the potatoes. Serve with biscuits or puff pastry for the full pot pie experience.
Nutrition
Calories: 320kcalCarbohydrates: 20gProtein: 28gFat: 16gSaturated Fat: 8gCholesterol: 90mgSodium: 620mgPotassium: 750mgFiber: 4gSugar: 4gVitamin A: 6000IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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