Easy Crockpot Chicken Pot Pie Soup

When the weather turns chilly and comfort food calls your name, there’s nothing quite like a hearty bowl of Crockpot Chicken Pot Pie Soup. This slow cooker twist on the classic pot pie delivers all the cozy flavors you love — tender chicken, soft potatoes, and a rich, creamy broth — without the hassle of pie crust. Ideal for busy weeknights or lazy Sundays, it’s one of those easy crockpot dinners you’ll come back to again and again.

Recipe Card

Prep Time: 20 minutes
Cook Time: 4-6 hours
Total Time: 6 hours
Serving Size: 6 servings
Calories: 320 per serving
Tags: Crockpot Recipes Easy, Chicken Crockpot Recipes, Comfort Food, One-Pot Meals

Ingredients for Crockpot Chicken Pot Pie Soup

• 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
• 4 cups chicken broth
• 2 medium carrots, thinly sliced
• 2 celery stalks, finely chopped
• 1 medium yellow onion, diced
• 1 lb Yukon Gold potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• 3 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 3 tsp salt (adjust to taste)
• 1/2 cup heavy cream or whipping cream
• 1/3 cup all-purpose flour
• 6 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped (plus extra for garnish)

Step-by-Step: How to Make Slow Cooker Chicken Pot Pie Soup

1. Add chicken, broth, carrots, celery, onion, potatoes, garlic, thyme, salt, and pepper to your slow cooker.
2. 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.
3. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the heavy cream, stirring until smooth. Let it simmer for another minute to thicken.
5. Pour the cream mixture into the crockpot and stir to combine.
6. Add peas, corn, and parsley. Cover and cook for another 15-20 minutes on high.
7. Taste and adjust seasoning. Serve hot, garnished with extra parsley if desired.

Tips for Easy Crockpot Dinners

• Dice all ingredients the night before for an even faster morning prep.
• Use rotisserie chicken if you’re short on time — just add it toward the end of the cook time.
• Don’t over-stir after adding cream to keep the soup velvety.

Substitutions and Variations

No Cream Option: Swap heavy cream with unsweetened almond milk and skip the roux.
Vegetarian: Replace chicken with mushrooms and use veggie broth.
Gluten-Free: Use cornstarch slurry instead of flour for thickening.

FAQs – Crockpot Chicken Pot Pie Soup

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Nutrition Information (Per Serving)

• Calories: 320
• Protein: 20g
• Fat: 18g
• Carbs: 20g
• Fiber: 3g
• Sugar: 4g

Easy Crockpot Chicken Pot Pie Soup

When comfort food cravings hit, this Easy Crockpot Chicken Pot Pie Soup brings all the cozy, creamy flavors of the classic dish—without the crust. Perfect for busy weeknights or lazy weekends, it’s a fuss-free favorite packed with chicken, vegetables, and a rich, velvety broth.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts or thighs cubed or shredded
• 4 cups chicken broth
• 2 medium carrots thinly sliced
• 2 stalks celery finely chopped
• 1 medium yellow onion diced
• 1 lb Yukon Gold potatoes peeled and diced
• 1 cup frozen peas
• 1 cup corn frozen or canned
• 3 cloves garlic minced
• 0.5 tsp dried thyme
• 0.5 tsp black pepper
• 3 tsp salt adjust to taste

Cream Mixture

• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 0.5 cup heavy cream or whipping cream
• 0.25 cup fresh parsley chopped, plus extra for garnish

Method

 

1. Add chicken, broth, carrots, celery, onion, potatoes, garlic, thyme, salt, and pepper to your slow cooker.
2. 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.
3. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the heavy cream, stirring until smooth. Let it simmer for another minute to thicken.
5. Pour the cream mixture into the crockpot and stir to combine.
6. Add peas, corn, and parsley. Cover and cook for another 15-20 minutes on high.
7. Taste and adjust seasoning. Serve hot, garnished with extra parsley if desired.

Notes

Dice all ingredients the night before for an even faster morning prep. Use rotisserie chicken to save time — just add it near the end. For a dairy-free version, swap the cream with unsweetened almond milk. To go gluten-free, use a cornstarch slurry instead of flour.

Final Thoughts

This Crockpot Chicken Pot Pie Soup is the definition of cozy — the kind of dish that makes you feel hugged from the inside out. It’s the perfect marriage of classic chicken pot pie and the effortless charm of slow cooker meals. Whether you’re feeding a family or just want leftovers that taste better the next day, this dish delivers. Don’t forget to save it, share it, and try it with a warm biscuit on the side.

Try this once, and you’ll understand why it ranks among the best crock pot chicken pot pie recipes out there.