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. Serve this hearty meal with a homemade flaky biscuit, or french bread for a comforting classic dinner on a chilly night.
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This easy recipe has all the flavors of traditional chicken pot pie but the best part is, no having to fuss with pie crust! This delicious meal is still very filling with its thick soup base. With carrots, onions, and potatoes, this truly proves be a hearty soup. Adding vibrant green peas at the end keeps this creamy chicken pot pie soup tasting fresh.
Turning this into a crockpot recipe makes it even easier and it gets the chicken so tender that you couldn’t really get by just cooking on the stove top. Using boneless skinless chicken breasts keeps it simple when it comes to shredding the chicken. You can use chicken thighs if you’d like, but again, using boneless makes it simple to shred.
Make this Crockpot Chicken Pot Pie Soup perfect for you and the whole family. You can add extra veggies like green beans to provide some more nutrients. Add in a little more cornstarch to make a thicker soup, or even omit it altogether. Using arrowroot powder, tapioca starch, or even mashing some of the potatoes will thicken it up, too.
Why You’ll Love This Recipe:
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.
Ingredients to Make Crockpot Chicken Pot Pie Soup:
- 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.
- garlic cloves. Boosts the flavor and aroma, freshly minced is best.
- thyme. A classic herb for chicken pot pie flavor. Fresh thyme can be substituted for dried.
- 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.
- frozen peas. Stir in at the end so they stay bright green and slightly crisp.
- cornstarch. Mixed with water to thicken the soup without making it heavy.
- heavy cream. Adds richness and creaminess. Half-and-half can be used for a lighter version.
How to Make Crockpot Chicken Pot Pie Soup:
- Add chicken breasts, carrots, onion, garlic, salt, black 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.
Recommended Equipment
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.
Serving Suggestions:
- Crustless Chicken Quiche
- Crab Cakes
- Steak Caesar Salad
- Gluten-Free Sourdough Bread
- Mediterranean Chickpea Salad
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.
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.
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.
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