Name: Slow Cooker Chicken Pot Pie Soup Recipe
Prep time: 20 min
Cook time: PT-489266H52M30S
Total time: PT-489266H52M30S
Cuisine: American
Ingredients: 1-1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces; 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups); 3-4 stalks celery, diced (about 1 cup); 1 small yellow onion, diced (about 1 cup); 3 garlic cloves, minced (2-3 teaspoons); 1 12-ounce bag frozen mixed vegetables; 3 cups low-sodium chicken broth, divided; ½ teaspoon dried thyme; ½ teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon fine salt; ¼ teaspoon black pepper; ¼ teaspoon dried rosemary; ¼ cup unsalted butter; ⅓ cup all-purpose flour (use gluten-free flour, if needed); ⅓ cup heavy cream (may substitute half-and-half); Homemade biscuits or store-bought biscuits; Optional: chopped fresh parsley or fresh thyme leaves for garnish

If you’re craving the cozy, homey flavors of chicken pot pie but want something a little easier and soupier to enjoy any day, you’re going to fall head over heels for this Slow Cooker Chicken Pot Pie Soup Recipe. It’s one of those recipes I keep coming back to because it melds creamy, hearty goodness with the convenience of a slow cooker, so you end up with a warm bowl of comfort with minimal fuss. Trust me, once you try this, you’ll be hooked!

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Why You’ll Love This Recipe

Effortless Comfort: Just toss everything in the slow cooker and come back hours later to a warm, homemade stew that fills your kitchen with irresistible aromas.
Loaded with Veggies: It’s packed with tender potatoes, celery, onion, and a mix of frozen veggies, making it a well-rounded meal you’ll feel good about serving.
Customizable Creaminess: I love using heavy cream for richness, but you can easily swap in half-and-half to lighten it up without losing flavor.
Perfect for Busy Days: Whether you’re at work or running errands, this slow cooker chicken pot pie soup recipe does the heavy lifting for you, ready whenever you are.

A white bowl filled with a thick creamy chicken and vegetable stew. The stew shows visible layers of tender white chicken pieces, soft yellow potato cubes, bright yellow corn, green peas, orange carrot chunks, and small bits of celery, all mixed in a creamy light beige sauce with specks of black pepper and green herb flakes on top. A golden brown biscuit is placed on the right side inside the bowl, its inside showing soft, flaky layers. A metal spoon is sticking into the stew on the left side. The bowl sits on a white marbled surface with a green checkered cloth partially visible on the left side. In the blurred background behind the bowl, there is a white bowl with green herbs and another biscuit resting on a wooden round board. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Slow Cooker Chicken Pot Pie Soup Recipe really comes from simple, familiar ingredients that work beautifully together—there’s no need for fancy or hard-to-find items here. Let me walk you through what I usually pick up and why.

Boneless skinless chicken breasts: I cut these into bite-sized pieces; they cook evenly and soak up flavors perfectly.
Potatoes: Using medium-sized peeled potatoes adds the right hearty texture. Yukon Gold or Russet potatoes work great.
Celery stalks: Adds that classic crunch and subtle flavor essential to any pot pie or comforting soup.
Yellow onion: Diced small, it creates a lovely savory base that melts into the soup.
Garlic cloves: Minced to infuse a gentle depth of flavor without overpowering.
Frozen mixed vegetables: The easiest way to add color and nutrition without chopping a ton of fresh veggies.
Heavy cream: Stirred in at the end for creamy richness; half-and-half is an easy swap if you want a lighter soup.
Unsalted butter: The base for making the roux that thickens the soup, enhancing the silky texture.
All-purpose flour: Helps thicken the broth into that perfect pot pie consistency (gluten-free flours work just as well here!).
Low-sodium chicken broth: Using low-sodium keeps you in control of the saltiness while providing a robust chicken flavor.
Seasonings (thyme, paprika, garlic powder, onion powder, salt, black pepper, rosemary): These classic herbs and spices round out the soup with warmth and depth.
Homemade or store-bought biscuits: The crowning glory — perfect for dunking or nibbling alongside your bowl.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Slow Cooker Chicken Pot Pie Soup Recipe my own by tweaking it based on the season or what’s in the fridge. It really is forgiving and flexible, so don’t hesitate to make it your own!

Vegetarian swap: Replace chicken with hearty mushrooms and use vegetable broth; it’s surprisingly satisfying.
Lower cream content: Swap the heavy cream with coconut milk or almond milk to make it dairy-free while keeping creamy texture.
Spicy kick: Add a pinch of cayenne pepper or crushed red pepper flakes for a subtle heat that my family adores.
Seasonal veggies: Swap the frozen mix for fresh seasonal veggies like peas, carrots, or green beans when they’re in season, for a fresh twist.

How to Make Slow Cooker Chicken Pot Pie Soup Recipe

Step 1: Prep and Combine the Veggies and Chicken

First things first, toss your chicken pieces, potatoes, diced celery, onion, minced garlic, and frozen mixed vegetables right into the slow cooker. Don’t bother overcomplicating this step — rough chopping into consistent sizes will ensure everything cooks evenly. I learned that cutting the potatoes a little too large resulted in some undercooked chunks, so aim for those half-inch pieces like the recipe says. Easy does it!

Step 2: Whisk Up the Creamy Sauce

Next comes the magic in a separate skillet: melt butter over medium heat and gently stir in the flour to make a roux — this is the thickening base for your soup. Pour in 1 cup of the chicken broth first and whisk until silky smooth, then add the remaining broth. I usually turn up the heat to medium-high so it reaches a light simmer quickly, whisking often to avoid lumps. After about 4-6 minutes, it should thicken beautifully. Then, remove from heat and stir in all those lovely herbs and spices — thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary. These seasonings really elevate the flavor, so don’t skip ‘em.

Step 3: Combine and Cook Low and Slow

Pour your thickened sauce right over the slow cooker ingredients. Use a spatula to fold everything gently so the sauce coats the chicken and veggies evenly. Pop the lid on and set your slow cooker to low for 6-7 hours — this timing is perfect to get tender chicken and melts the flavors together. If you’re short on time, the high setting for 4-5 hours works too, but I always prefer low and slow for maximum comfort food vibes.

Step 4: Finish with Cream and Seasoning Adjustments

When it’s nearly dinner time, remove the lid and let the soup cool off from its simmer. Stir in a splash of heavy cream for that extra rich, velvety finish—half-and-half is a fine substitute if you prefer. I’ve found that adding cream right before serving keeps everything tasting fresh and luscious. If the soup looks too thick for you, just add a little more broth to loosen it up. Give it a final taste and adjust salt and pepper if needed.

Step 5: Serve With Warm Biscuits and Garnish

Spoon your Slow Cooker Chicken Pot Pie Soup Recipe into bowls and top each serving with warm, flaky homemade biscuits or your favorite store-bought variety. For a fresh finish, sprinkle some chopped parsley or thyme leaves on top. My family goes absolutely crazy for this final touch—it adds a pop of color and brightness that rounds out the whole meal.

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Pro Tips for Making Slow Cooker Chicken Pot Pie Soup Recipe

Cut Ingredients Evenly: Consistent-sized potato and chicken pieces ensure even cooking and avoid surprises like crunchy potatoes or dry chicken.
Make the Roux Slowly: Don’t rush melting the butter or whisking in the flour; a smooth roux is key to a creamy soup without lumps.
Adjust Cream at End: Adding cream at the end preserves freshness and lets you easily control how rich you want the soup to be.
Don’t Skip Seasoning: Herbs and spices are what turn this from good to unforgettable—taste and tweak as you go.

How to Serve Slow Cooker Chicken Pot Pie Soup Recipe

A close-up of a white bowl filled with creamy chicken pot pie soup, showing a thick, light beige broth mixed with layers of diced orange carrots, yellow corn, green peas, and pale yellow potatoes. On top, pieces of flaky, golden brown biscuit crust are partially submerged in the soup. A silver spoon holds a scoop of soup with a piece of biscuit crust, carrots, potatoes, peas, and a bit of chicken, all coated in the creamy broth. The bowl is placed on a white marbled surface with a soft, blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish with freshly chopped parsley or thyme leaves because they lend a subtle brightness and color that lifts the dish visually and flavor-wise. You can also sprinkle a little freshly cracked black pepper or sprinkle some shredded cheddar for a cheesy twist my family sneaks in occasionally.

Side Dishes

While the soup is pretty hearty on its own, I like pairing it with extra buttery biscuits or a simple green salad for some crunch and freshness. Rustic garlic bread or cheesy corn muffins are other favorites that complement the creamy, rich soup beautifully.

Creative Ways to Present

For special occasions or cozy gatherings, I sometimes ladle the soup into individual bread bowls—sourdough works best. It’s such a fun presentation that adds a rustic homestyle charm. You could also line bowls with biscuit halves, so every spoonful has a bit of buttery biscuit to soak up the shower of flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 3 days. The soup thickens as it chills, so before reheating, I usually stir in a splash of broth or water to loosen it back up. It reheats wonderfully and sometimes tastes even better the next day when the flavors have had time to mingle.

Freezing

This soup freezes really well! I portion it out into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge and gently reheat on the stovetop, adding extra broth or cream if needed to get it back to the right consistency.

Reheating

I prefer reheating on the stovetop over low heat with a lid to keep the soup smooth and avoid separation. Stir frequently while warming and add a little broth as necessary. Microwave works in a pinch, but stir every minute or so to keep it evenly heated and creamy.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs will add a bit more richness and tend to stay tender and juicy even with slow cooking. Just cut them to similar size pieces as you would the breasts so they cook evenly.
Is there a gluten-free version of this Slow Cooker Chicken Pot Pie Soup Recipe?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend when making the roux. Make sure to use gluten-free biscuits or skip the biscuit topping altogether if you prefer.
Can I make this without a slow cooker?

You can! Brown the chicken and veggies in a large pot, then add broth and seasonings and simmer until veggies are tender and chicken is cooked through. Finish with cream and serve with biscuits.
How thick should the soup be?

The soup should be thick enough to coat a spoon, but still spoonable and a little saucy—think of the thickness of traditional chicken pot pie filling. Adjust with extra broth or cream at the end to get your preferred consistency.

Final Thoughts

This Slow Cooker Chicken Pot Pie Soup Recipe has become one of my absolute go-tos when I want a hearty, homey meal that feels like a warm hug. It’s straightforward, forgiving, and the flavors always turn out luscious and comforting. I truly believe this is one soup everyone should have in their arsenal—easy enough for weeknight dinners, but lovely enough to impress guests. I can’t wait for you to try it and make it your own, just like I did!