Crockpot Chicken Pot Pie Soup
Crockpot Chicken Pot Pie Soup takes one of everybody's favorite comfort foods and turns it into an easy to make, hearty, creamy soup. Full of tender chicken and plenty of veggies, this is the perfect way to kick off soup season.
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A Quick Look at the Recipe
✅ Recipe Name: Crockpot Chicken Pot Pie Soup
🕒 Ready In: 6-7 hours on low or 3-4 hours on high
👪 Serves: 6 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, carrots, potatoes, onion, peas, chicken broth, heavy cream, cornstarch
📖 Dietary Info: Naturally gluten-free when using GF chicken broth
👌 Difficulty: Very easy - dump, cook, shred, and finish
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Unlike stovetop versions, the crockpot allows the vegetables and chicken to cook evenly while keeping the prep minimal. No sautéing is required: just add everything to the slow cooker, walk away, and return to a warm, thick, flavorful soup ready to serve. Frozen peas go in at the end to keep their color and texture bright, while the potatoes soften into the broth for natural thickness and depth.
For more easy slow-cooker and cold-weather dinners, try our Crockpot Potato Soup, Crockpot Beef Tips and Gravy, or Crockpot White Chicken Chili; all simple, comforting recipes with minimal prep.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Chicken Pot Pie Soup:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crockpot Chicken Pot Pie Soup:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Chicken Pot Pie Soup FAQs:
- More Soup Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Crockpot Chicken Pot Pie Soup
Why You'll Love this Crockpot Chicken Pot Pie Soup:
Comfort food classic: All the flavors of chicken pot pie in cozy, spoonable form.
Easy crockpot meal: Toss everything in and let it cook, minimal effort required.
Creamy and hearty: A rich broth thickened with cream and cornstarch for that "pot pie" feel.
Family-friendly: Simple ingredients and flavors kids and adults both enjoy.
Perfect with biscuits: Serve with flaky biscuits or crusty bread to complete the meal.
Key Ingredients:
- chicken breasts. Lean and tender; shred after slow cooking. Chicken thighs can also be used for extra flavor.
- carrots. Add natural sweetness and color to the soup. Dice them evenly so they cook through.
- onion. Adds depth and savory flavor to the broth. Yellow or white onions are both good options.
- chicken broth. Use homemade chicken bone broth for the best flavor and nutrition. If using store-bought, choose a low-sodium variety.
- potatoes. Provide heartiness and help make the soup filling. Russet or gold potatoes work best.
- heavy cream. Adds richness and creaminess. Half-and-half can be used for a lighter version.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Chicken options: Use chicken thighs instead of breasts for a richer, more tender soup.
- Dairy-free version: Replace heavy cream with full-fat coconut milk or a dairy-free coffee creamer.
- Thickening alternatives: Instead of cornstarch, use arrowroot powder or a gluten-free flour slurry.
- Add more vegetables: Celery, corn, mushrooms, or green beans can be added with the carrots and potatoes.
- Low-carb variation: Swap potatoes for cauliflower florets (add them in the last 1-2 hours to prevent overcooking).
- Herb variations: Try rosemary, parsley, or a bay leaf for additional flavor during cooking.
- Make it extra creamy: Add 2-4 oz of cream cheese during the final 20 minutes for a richer broth.
How to Make Crockpot Chicken Pot Pie Soup:
- Step 1: Add chicken breasts, carrots, onion, garlic, salt, black pepper, thyme, chicken broth, and potatoes to the crockpot. Stir to combine.
- Step 2: Cover and cook on low for 6-7 hours or high for 3-4 hours. Remove chicken from the crockpot, shred with two forks, and return it to the soup.
- Step 3: In a small bowl, whisk cornstarch with ¼ cup water until smooth. Stir into the soup along with the heavy cream.
- Step 4: Add frozen peas, mix well, and cook for another 15-20 minutes until the soup thickens slightly. Serve with biscuits or crusty bread.
Recipe Notes & Tips:
- Homemade broth matters: Using homemade chicken bone broth makes the soup richer, more flavorful, and more nourishing.
- Cut veggies evenly: Dice carrots, potatoes, and onions into uniform pieces so they cook at the same rate.
- Shred chicken easily: Remove the chicken and shred it with two forks, or use a hand mixer on low for faster shredding.
- Thicken gradually: Mix cornstarch with cold water before adding to prevent lumps. Stir well as it thickens.
- Add peas last: Stir them in just before serving to keep them bright and tender.
- Cream alternative: Use half-and-half or whole milk for a lighter version, or swap with coconut milk for dairy-free.
- Make it biscuit-style: Serve with homemade biscuits or puff pastry on the side for the full "pot pie" experience.
- Season to taste: Taste before serving and adjust salt, pepper, or thyme as needed, especially if using store-bought broth.
How to Store:
Refrigerator: Store cooled soup in an airtight container for up to 4 days. The flavors deepen as it sits.
Freezer: Freeze in portions for up to 3 months. Leave out the cream and peas before freezing, then stir them in after reheating for the best texture.
Reheating: Warm gently on the stove over medium heat, stirring often. If too thick, add a splash of homemade chicken broth to loosen.
Crockpot Chicken Pot Pie Soup FAQs:
Yes, add cooked, shredded rotisserie chicken during the last 30 minutes of cooking, just before adding peas and cream.
You can use arrowroot powder, tapioca starch, or even mash some of the cooked potatoes directly into the broth.
Yes, simmer everything in a large pot for 45-55 minutes, shred the chicken, then add peas and cream at the end.
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Crockpot Chicken Pot Pie Soup
Ingredients
- 1 pound chicken breasts
- 2 cups carrots, diced
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 4 cups chicken broth
- 2 cups potatoes, cubed
- 2 cups frozen peas
- ¼ cup cornstarch
- 1 cup heavy cream
Instructions
- Add chicken breasts, carrots, onion, garlic, salt, pepper, thyme, chicken broth, and potatoes to the crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Remove chicken from the crockpot, shred with two forks, and return it to the soup.
- In a small bowl, whisk cornstarch with ¼ cup water until smooth. Stir into the soup along with the heavy cream.
- Add frozen peas, mix well, and cook for another 15-20 minutes until the soup thickens slightly.
- Taste and adjust seasoning before serving. Serve with biscuits or crusty bread.
Video
Nutrition
Notes
- Homemade broth matters: Using homemade chicken bone broth makes the soup richer, more flavorful, and more nourishing.
- Cut veggies evenly: Dice carrots, potatoes, and onions into uniform pieces so they cook at the same rate.
- Shred chicken easily: Remove the chicken and shred it with two forks, or use a hand mixer on low for faster shredding.
- Thicken gradually: Mix cornstarch with cold water before adding to prevent lumps. Stir well as it thickens.
- Add peas last: Stir them in just before serving to keep them bright and tender.
- Cream alternative: Use half-and-half or whole milk for a lighter version, or swap with coconut milk for dairy-free.
- Make it biscuit-style: Serve with homemade biscuits or puff pastry on the side for the full "pot pie" experience.
- Season to taste: Taste before serving and adjust salt, pepper, or thyme as needed, especially if using store-bought broth.
Such a comforting soup on a cold winter day. Very good!