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Isla Marie

Slow Cooker Chicken Pot Pie Soup

A creamy, comforting soup inspired by classic chicken pot pie. Made in the slow cooker with tender chicken, soft vegetables, and a rich, savory broth, this recipe delivers all the familiar flavors of pot pie without the hassle of making a crust.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 2 medium potatoes diced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tablespoon olive oil or butter
  • 1 teaspoon dried thyme or poultry seasoning
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 cup milk or heavy cream
  • 1 tablespoon cornstarch optional, for thickening
  • 2 tablespoons water optional, for thickening
  • 1 cup frozen peas added at the end

Equipment

  • Slow cooker (4–6 quart)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small bowl (for slurry)
  • Ladle

Method
 

  1. Lightly grease the slow cooker or add olive oil to the base.
  2. Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
  3. Place the chicken on top of the vegetables.
  4. Pour in the chicken broth and season with thyme, salt, and black pepper.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
  6. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  7. Stir in milk or cream. If a thicker soup is desired, mix cornstarch with water and stir it in.
  8. Add frozen peas and cook on HIGH for an additional 10–15 minutes, until heated through and slightly thickened.
  9. Taste and adjust seasoning before serving.

Notes

  • Chicken thighs provide a richer flavor, while breasts keep the soup lighter.
  • Add dairy near the end to prevent curdling.
  • Serve with biscuits or crusty bread to mimic classic pot pie crust.