If you’re craving all the cozy, comforting flavors of chicken pot pie but in a warm, comforting bowl of soup, then you’re in for a treat. This Slow Cooker Chicken Pot Pie Soup Recipe is one of my absolute favorite go-to dishes when I want something hearty, creamy, and effortless to prepare. I love this because it practically makes itself all day in the slow cooker, letting you come home to a delicious meal that tastes like it took hours of love and fuss. You’ll find that the creamy broth, tender chicken, and soft veggies all combine perfectly, and topping it with flaky biscuits just sends it over the top. Trust me, your family will thank you for this one!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything in your slow cooker and let it do the work while you relax or run errands.
- Family-Friendly Comfort: The creamy, savory flavors please kids and adults alike — perfect for chilly nights.
- Easy Ingredient Swaps: Use frozen or canned veggies depending on what you have on hand without sacrificing flavor.
- Soup Meets Pot Pie: All the classic pot pie flavors wrapped up in a cozy, sippable soup form — a real crowd-pleaser.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Pot Pie Soup Recipe is how simple the ingredients are, yet they combine for a rich and creamy flavor that’s out of this world. Most of them you probably already have stocked — just grab good-quality chicken and fresh or frozen veggies to make it extra wholesome.
- Boneless skinless chicken breasts: Easy to cook through and shred later, but thighs work too if you prefer juicier meat.
- Frozen peas and corn: Convenient and add just the right pop of sweetness and texture without extra chopping.
- Carrots and celery: Classic pot pie veggies that add flavor depth and nutrition.
- Potatoes: They soak up the broth beautifully and become tender without falling apart.
- Yellow or white onion: Adds a subtle sweetness and savory base.
- Cream cheese at room temperature: This is the secret to making your soup creamy without extra heavy cream initially.
- Chicken broth and bouillon: Provides the essential savory liquid base with rich flavor.
- Garlic powder: A simple addition that boosts the overall flavor without overpowering.
- Heavy cream: Stirred in at the end for added creaminess and that luscious pot pie soup texture.
- Refrigerated biscuit dough: For topping your bowl with flaky, buttery biscuits – an absolute must!
Variations
I love making this Slow Cooker Chicken Pot Pie Soup Recipe my own, and I encourage you to tweak it to match your tastes or pantry stash. A recipe is just a starting point, and the fun is in making it yours!
- Use Chicken Thighs Instead: I switched to thighs one winter and noticed the soup was even juicier and richer—plus, thighs tend to stay tender in slow cookers.
- Dairy-Free Version: Swap out cream cheese and heavy cream for coconut milk or cashew cream for a velvety texture without dairy.
- Extra Herbs: Once, I added fresh thyme and rosemary toward the end — it made the flavor more complex and fragrant.
- Make it Heartier: Adding diced mushrooms or green beans turns it into an even more filling one-pot meal.
How to Make Slow Cooker Chicken Pot Pie Soup Recipe
Step 1: Combine All the Ingredients (Minus Heavy Cream and Biscuits)
Start by dumping your chicken breasts, frozen peas, corn, chopped carrots, celery, diced potatoes, onions, cream cheese, chicken broth, bouillon, and garlic powder straight into your slow cooker. Don’t worry about pre-cooking anything — the slow cooker will do that for you. Give it a gentle stir to combine the cream cheese a bit with the broth but don’t stress about it fully dissolving yet. Cover and set it to cook on low for about 4 to 6 hours. You’ll want the chicken to be fully cooked through, and the potatoes should be tender enough to easily poke with a fork. This slow simmer is where all those flavors start mingling beautifully.
Step 2: Shred the Chicken and Add Heavy Cream
About 30 minutes before you’re ready to serve, use two forks to shred the cooked chicken right in the pot. It’s super satisfying to see it fall apart so easily from slow cooking! Once shredded, pour in the heavy cream — I usually start with 3 cups and add more if I want it extra creamy. Then stir well and season with salt and pepper to taste. This step adds that luscious, dreamy texture that makes this soup truly decadent.
Step 3: Bake Your Biscuits
While the soup finishes up, pop your refrigerated biscuit dough in the oven following the package instructions. I like to bake them until they’re golden and flaky — those biscuits are the perfect, buttery companion to scoop up your pot pie soup!
Step 4: Serve and Enjoy
Ladle the warm, creamy soup into bowls and top each with a biscuit or two. If you have fresh thyme on hand, sprinkle a few leaves on top — it adds a lovely touch of color and flavor. Grab a spoon, sit down, and dig in. You’re in for a seriously comforting meal.
Pro Tips for Making Slow Cooker Chicken Pot Pie Soup Recipe
- Don’t Overcook the Potatoes: Keep an eye on the cooking time to ensure potatoes are tender but not mushy – 4 to 6 hours on low works great.
- Room Temperature Cream Cheese: This helps it blend into the broth smoothly without clumps.
- Shred Chicken in the Pot: Saves cleanup and lets the chicken soak up even more broth flavor.
- Add Cream Last: Stir it in near the end to keep the cream from breaking or curdling during long cooking.
How to Serve Slow Cooker Chicken Pot Pie Soup Recipe
Garnishes
My favorite garnishes are simple but add a lovely fresh note — a sprinkle of fresh thyme or chopped parsley really brightens the richness. If you like a little kick, a dash of cracked black pepper or red pepper flakes works wonders. Some melted shredded cheddar on top never hurts either if you want extra indulgence.
Side Dishes
I usually keep sides light — a crisp green salad or roasted Brussels sprouts balances the creamy soup perfectly. Garlic bread or a crisp baguette is also fantastic if you want more bread alongside your biscuits.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini Dutch ovens, placing a biscuit right on top for a rustic, impressive touch. You could also use bread bowls or individual ramekins topped with homemade biscuit dough brushed with garlic butter for an elevated presentation that’s sure to get compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. It thickens a bit overnight, so before reheating, I usually add a splash of chicken broth or cream to loosen it back up. The flavors actually mellow and deepen after a day, so leftovers are just as good (if not better) the next day!
Freezing
Freezing works well, but I recommend freezing before adding the heavy cream, as dairy can sometimes separate during freezing. Freeze in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating and stir in fresh cream afterward.
Reheating
I reheat this soup gently on the stovetop over low heat, stirring frequently to avoid scorching and to redistribute the cream evenly. If it seems too thick, add a little broth or water. The key is slow, gentle reheating to keep it creamy and delicious.
FAQs
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Can I use chicken thighs instead of breasts in this Slow Cooker Chicken Pot Pie Soup Recipe?
Absolutely! Chicken thighs actually stay juicier and more tender during the slow cooking process, so they’re a fantastic option. Just use boneless skinless thighs and cook on low until tender (similar timing). You might find your soup has an even richer flavor.
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Is it okay to use canned vegetables instead of frozen for this soup?
Yes, you can use canned peas and corn — just be sure to drain them well before adding to the slow cooker to prevent the soup from becoming too watery. Fresh or frozen veggies are best for texture, but canned works in a pinch!
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Can I make this Slow Cooker Chicken Pot Pie Soup Recipe dairy-free?
Definitely! Swap the cream cheese and heavy cream for coconut milk, cashew cream, or another plant-based milk thickened with a bit of cornstarch. The soup will still be creamy and flavorful.
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Can I cook this soup on high in the slow cooker?
You can, but low and slow is ideal for tender chicken and perfectly cooked veggies. Cooking on high for 2-3 hours is possible, but keep an eye to avoid overcooking or drying out the chicken.
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What’s the best way to reheat leftovers without the soup breaking?
Reheat gently on the stove over low heat, stirring often. If the soup seems too thick, add a splash of broth or cream to help it loosen up and maintain that silky texture.
Final Thoughts
This Slow Cooker Chicken Pot Pie Soup Recipe is one of those magical dishes that hits every comfort food note — creamy, hearty, and packed with flavor, yet surprisingly simple to prepare. It’s won over my picky eaters and gets requested again and again, especially when the weather turns chilly. I honestly can’t recommend this enough if you want a comforting meal with minimal effort and maximum deliciousness. If you try it, I hope you love it just as much as we do — and I’m pretty sure you’ll be making it your new slow cooker staple.
Print
Slow Cooker Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Pot Pie Soup is a hearty, creamy, and comforting dish perfect for all seasons. Combining tender chicken, fresh vegetables, and rich cream cheese and heavy cream, it offers all the warming flavors of a classic chicken pot pie in a delicious soup form, made conveniently in the slow cooker.
Ingredients
Soup Ingredients
- 2 medium-large boneless skinless chicken breasts
- 1 cup frozen peas (or 1 can, drained)
- 1 cup frozen yellow corn (or 1 can, drained)
- 1 cup chopped carrots
- 1 celery stalk (chopped)
- 2 medium potatoes (peeled and diced)
- 1 small yellow or white onion (diced)
- 4 ounces cream cheese (at room temperature)
- 4 cups chicken broth
- 1 tablespoon chicken bouillon (or 1 chicken bouillon cube)
- 2 teaspoons garlic powder
- 3-4 cups heavy cream (see note)
Biscuit Topping
- 1 tube refrigerated biscuit dough
Instructions
- Prepare Ingredients: Combine the chicken breasts, peas, corn, chopped carrots, celery, diced potatoes, onion, cream cheese, chicken broth, chicken bouillon, and garlic powder in your slow cooker.
- Cook in Slow Cooker: Cover and cook on low for 4-6 hours until the chicken is thoroughly cooked and the potatoes are tender and easily pierced with a fork.
- Shred Chicken and Add Cream: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir in the heavy cream along with salt and pepper to taste, allowing it to warm through.
- Bake Biscuit Topping: While the soup finishes cooking, bake the refrigerated biscuit dough according to the package instructions until golden brown.
- Serve: Ladle the soup into bowls and top each with one or two freshly baked biscuits. Garnish with fresh thyme if desired for an extra layer of flavor.
Notes
- Slow cooker chicken pot pie soup is an easy, creamy, and flavorful twist on a classic dish that you can enjoy year-round.
- Using refrigerated biscuit dough makes this meal quick and simple without sacrificing taste or texture.
- Heavy cream adds richness; adjust amount based on your preferred creaminess and calorie considerations.
- Fresh thyme is optional but adds a lovely herbal aroma to the finished dish.
Nutrition
- Serving Size: 1 serving
- Calories: 879 kcal
- Sugar: 8 g
- Sodium: 1439 mg
- Fat: 64 g
- Saturated Fat: 33 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 185 mg
