This post may contain affiliate links. Please read our disclosure policy.
Chicken pot pie soup is a creamy, hearty, delicious, and easy to make slow cooker soup! It has all the comforting flavors of chicken pot pie, but without the crust.
If you love slow cooker soup, then you have to try my popular slow cooker creamy green chile chicken enchilada soup!
Thanks to American Dairy Association Mideast for sponsoring this post. For more information about dairy nutrition, to find delicious recipes and to meet Ohio and West Virginia dairy farmers, visit www.Drink-Milk.com, and follow on Facebook, Pinterest and Instagram.
Why You’ll Love Chicken Pot Pie Soup
Slow cooker soup – Slow cooker soups are great because once you get everything in them you don’t have to mess with it for at least a few hours. It leaves you time to run errands or take care of other things rather than tend to dinner.
Creamy, hearty and delicious – If you love all the creamy cozy flavors you get from traditional chicken pot pie, then I’m positive you’ll love this soup. The creaminess in the soup comes from whole milk. Milk gives this soup a boost of nutrition because it contains vitamins A and D, protein, selenium and zinc, which are important to support immune function. It also helps to improve bone health, maintain healthy blood pressure, and may help to reduce inflammation.
No crust – Whether you’re not in the mood to mess with pie crust or you’re looking for something a little lighter, this chicken pot pie soup is the perfect alternative.
Ingredients
- Butter – Butter is used to saute the veggies. It’s irresistible rich flavor can’t be beat!
- Onion, celery, garlic, potatoes, peas and carrots – The veggies for the soup. I like to use Yukon gold potatoes for their rich, buttery flavor. Frozen peas and carrots are a great time saver.
- Chicken – The chicken goes into the soup mixture raw and adds great flavor to the broth as the chicken cooks.
- Chicken broth – Use low sodium so the soup doesn’t get too salty.
- Thyme leaves – I always opt for fresh thyme over dried. I think the flavor is much better!
- Poultry seasoning – Often used in chicken pot pie. It’s a combination of white pepper, nutmeg, thyme, sage, rosemary, and marjoram
- Cornstarch – Used to thicken the soup.
- Whole milk – It makes the soup rich, but also keeps it on the healthier side.
How to Make Chicken Pot Pie Soup
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Saute the onions, celery, and garlic in a skillet with the butter until they’re soft then dump them into the slow cooker. Add in the diced potatoes and sprigs of thyme. Place the chicken breasts on top and season with salt, pepper, and poultry seasoning.
Pour in the chicken broth and cover the crockpot with the lid. Cook on high for 3 hours or low for 5 hours. Remove the chicken from the slow cooker and shred it. Add it back in along with the defrosted peas and carrots.
Whisk together the cornstarch and milk then pour them in with the soup. Stir everything together and then cook on high for another 45-60 minutes or until the soup thickens slightly.
While the soup finishes cooking, make biscuits to serve with the soup. You could also serve my whole wheat dinner rolls with the soup!
Recipe Tips
- Cut the potatoes into equal sized chunks so they cook evenly.
- This slow cooker soup can be cooked on high for 3-4 hours or 5-6 hours on low. The time will depend on your slow cooker and the size of the chicken breasts.
- To speed up the cooking time, warm the chicken broth and milk before adding them into the slow cooker.
Substitutions and Variations
- For a richer, creamier soup, use heavy cream or half and half.
- Chicken breasts can be substituted with boneless skinless chicken thighs.
- Add extra fresh herbs. Finely chopped rosemary and sage would be a nice addition.
- Add a cup of frozen defrosted corn when you add in the peas and carrots.
- Used a bag of frozen mixed vegetables (peas, carrots, corn, green beans) instead of just peas and carrots.
- Russet potatoes can be used instead of yukon gold.
Storage, Freezing, and Reheating
Storage – The soup can be stored in an airtight container in the refrigerator for 4-5 days.
Freezing – I don’t recommend freezing this soup once the milk has been added to it. If you want to freeze the soup, make it without the milk added in and then freeze for up to 3 months. Defrost the soup in the refrigerator overnight and reheat it on the stove. Whisk in the milk and cornstarch mixture and continue to heat the soup until it thickens.
Reheating – The soup can be reheated in the microwave or on the stove over medium-low heat until it’s hot.
More Soup Recipes
Did you make this chicken pot pie soup? I’d love if you’d leave a recipe rating and review below.
Slow Cooker Chicken Pot Pie Soup
Equipment
Ingredients
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic grated or minced
- 1 1/4 pounds boneless skinless chicken breasts
- 3 cups low sodium chicken broth
- 2 sprigs thyme leaves
- 1 teaspoon poultry seasoning
- 3 cups diced Yukon gold potatoes cut into 1/2 inch pieces
- 12 ounces frozen peas and carrots, defrosted
- 3 tablespoons cornstarch
- 1 1/2 cups whole milk, warmed
Instructions
- Melt the butter in a skillet over medium-high heat. Sauté the onions, celery, and garlic until they’re soft, 3-4 minutes, then dump them into the slow cooker.
- Add in the diced potatoes and sprigs of thyme. Place the chicken breasts on top and season with salt, pepper, and poultry seasoning. I used a 1/2 teaspoon kosher salt and added additional after the soup had cooked.
- Pour in the chicken broth and cover the slow cooker with the lid. Cook on high for 3 hours or low for 5 hours. Remove the chicken and shred it. Add the chicken back in along with the defrosted peas and carrots.
- Whisk together the cornstarch and milk then pour them in with the soup. Stir everything together and then cook on high for another 45-60 minutes or until the soup thickens slightly. Remove the stems of thyme and taste for seasoning. Serve hot with biscuits, rolls, or baked pie crust.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
