Name: Slow Cooker Chicken Pot Pie Soup Recipe
Prep time: 20 min
Cook time: PT-489613H14M9S
Total time: PT-489613H14M9S
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; ⅓ cup heavy cream (may substitute with half-and-half); Homemade Biscuits or store-bought biscuits, for serving; Optional garnish: chopped fresh parsley or fresh thyme leaves; ¼ cup unsalted butter; ⅓ cup all-purpose flour (use gluten-free flour as needed); 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

Jump to Recipe· 4.4 from 6 reviews

I have to tell you, this Slow Cooker Chicken Pot Pie Soup Recipe has become one of my go-to comfort meals whenever I want something cozy without fussing too much. It captures all the creamy, hearty goodness of classic chicken pot pie but in a beautiful, slurpable soup form that’s perfect any night of the week. I love how the tender chunks of chicken mingle with tender potatoes, savory herbs, and a velvety sauce that just feels like a warm hug in a bowl.

Why You’ll Love This Slow Cooker Chicken Pot Pie Soup Recipe

One of the reasons I adore this Slow Cooker Chicken Pot Pie Soup Recipe is its incredible flavor profile. The blend of herbs like thyme, rosemary, and paprika gives it that authentic pot pie taste, but made even better by the slow-cooked tenderness of the chicken and the comforting creaminess that wraps everything together. Every spoonful feels rich yet perfectly balanced with fresh veggies and softly cooked potatoes, which really elevate the whole experience.

Beyond flavor, what really makes this recipe stand out for me is the ease of preparation and the hands-off cooking method. Toss everything into the slow cooker, make the thick, luscious sauce on the stovetop, mix it all, and then let the magic happen while I focus on other things. It’s an ideal recipe for busy weeknights, casual family dinners, or even for when guests come over and I want something that feels special but doesn’t stress me out. Honestly, the comforting aroma that fills the kitchen is just a bonus that makes it irresistible.

Ingredients You’ll Need

The image shows an arranged set of ingredients on a white marbled surface, each in white bowls or plates. At the bottom right, there is a plate filled with pale pink, cubed raw chicken. Above it is a bowl with small, white chopped onions. To the left, a bowl holds a colorful mix of green beans, corn, carrots, and peas. In the center is a bowl filled with yellow cubed potatoes. Above the potatoes is a bowl of diced green celery. To the top right, there is a clear glass jug with light brown liquid and in front of it a small clear glass cup with white liquid. To the far right, a small white dish holds four pale yellow butter pieces. On the far left, there is a small bowl of white flour. Below it is a small plate of finely chopped garlic, and next to it is another white plate with six piles of seasonings including salt, pepper, and dried herbs. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity, using staple ingredients that create amazing depth, texture, and color. Each item plays an essential role, from tender chicken to rich cream and the hearty veggies that make this soup so satisfying.

Chicken breasts (1-1 ½ lbs): Cut into ¾-inch pieces for even cooking and a tender bite every time.
Potatoes (1 lb, peeled and diced): Add creaminess and a subtle earthiness to the soup’s texture.
Celery (3-4 stalks, diced): Brings a fresh crunch and bright green color to balance the creaminess.
Yellow onion (1 small, diced): Offers a subtle sweetness that melts perfectly into the broth.
Garlic cloves (3, minced): Infuse the soup with an aromatic depth that’s classic and comforting.
Frozen mixed vegetables (12 ounces): Convenient and colorful, adding great texture and flavor variety.
Heavy cream (⅓ cup): The secret for silky richness, which you can lighten with half-and-half if preferred.
Unsalted butter (¼ cup): For making the roux that thickens the soup beautifully.
All-purpose flour (⅓ cup): Creates that perfect, creamy base; easily swap for gluten-free flour if needed.
Low-sodium chicken broth (3 cups): Keeps the flavor robust without overpowering the delicate ingredients.
Herbs and spices (thyme, paprika, garlic powder, onion powder, salt, pepper, rosemary): These transform the soup into a pot pie masterpiece in every bite.
Homemade or store-bought biscuits: Optional topping that adds an extra cozy, buttery crunch you can’t resist.

Directions

Step 1: Start by adding the cut chicken breasts, diced potatoes, celery, onion, minced garlic, and frozen mixed vegetables into your slow cooker. This forms the hearty base of the soup, so chunk sizes matter for even cooking and texture.

Step 2: Next, make the sauce. Melt the butter in a large skillet over medium heat, then whisk in the flour to form a smooth paste, or roux. This step is key to thickening the soup later on, so whisk gently and steadily.

Step 3: Gradually add 1 cup of the chicken broth, whisking thoroughly to avoid lumps. Then add the remaining 2 cups of broth. Increase the heat to medium-high and bring to a simmer, whisking often until the mixture thickens slightly—this usually takes about 4 to 6 minutes.

Step 4: Remove the skillet from heat and stir in all the herbs and spices: dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and rosemary. This seasoning combo is the heart of the pot pie flavor and you’ll notice the savory aroma right away.

Step 5: Pour the thickened sauce over the ingredients in the slow cooker. Use a spatula to gently toss everything together, ensuring the chicken and vegetables are well coated.

Step 6: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 4 to 5 hours until the chicken is cooked through and the potatoes are tender when pierced with a fork.

Step 7: Just before serving, remove the lid and let the soup cool slightly so it stops simmering. Stir in the heavy cream to give it that silky finish. If the soup is thicker than you like, add an extra ¼ to ½ cup of broth to reach your preferred consistency. Taste and adjust salt and pepper if needed.

Step 8: Serve hot in bowls topped with warm homemade biscuits or your favorite store-bought biscuits. Garnish with fresh parsley or thyme for a beautiful, fresh touch.

Servings and Timing

This Slow Cooker Chicken Pot Pie Soup Recipe yields about 8 cups, ideal for 6 to 8 servings depending on portion size. Prep time is quick at around 20 minutes, largely for chopping and making the sauce. The cooking time is hands-off, allowing for 4 hours on high or 6-7 hours on low in your slow cooker. Altogether, including prep, the total time ranges roughly from 4 hours 20 minutes to 7 hours 20 minutes. There is no additional resting time needed, but letting it cool a bit before adding cream helps maintain a perfect texture.

How to Serve This Slow Cooker Chicken Pot Pie Soup Recipe

A white bowl filled with thick creamy chicken and vegetable soup showing three layers: the base layer is creamy with cubes of light yellow potatoes, soft orange carrots, whole yellow corn, and green peas mixed throughout; the middle layer has chunks of tender white chicken pieces scattered across the soup, sprinkled with small green herb bits and black pepper; the top layer features a golden brown biscuit, broken open and placed partly on the soup's edge, showing its soft white flaky inside. A silver spoon rests on the left side inside the bowl, placed on a white marbled surface with a green cloth partially visible near the bowl, and blurred biscuits on a wooden board in the background. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot as a satisfying main course, especially on chilly evenings when you want something hearty. Pairing it with biscuits is a must for me—they soak up that savory broth beautifully and add a buttery crunch that’s irresistible. For sides, a crisp green salad or roasted Brussels sprouts work wonderfully to add some fresh contrast.

When it comes to garnishing, fresh parsley or thyme sprinkled on top brightens up the look and flavor, giving an inviting pop of color and herbaceous freshness. If you want to elevate presentation for guests, serving individual bowls with a biscuit on top and an extra sprig of thyme makes it feel special without a fuss.

For beverages, this soup is comfort food that pairs beautifully with a chilled glass of white wine like Chardonnay, which complements its creamy texture, or a light lager beer. For non-alcoholic options, a sparkling water with a lemon twist or a warm cup of herbal tea keeps the meal cozy and balanced. I find this recipe perfect for casual family dinners, weekend gatherings, or even holiday meals where you want something classic but easy to share.

Variations

I’ve played around with this Slow Cooker Chicken Pot Pie Soup Recipe in a few ways to suit different dietary needs and flavor preferences. For a gluten-free twist, simply swap the all-purpose flour for a 1:1 gluten-free flour blend—this works wonderfully and keeps the soup just as creamy. If you want a dairy-free version, try substituting the heavy cream with coconut milk or cashew cream for richness without the dairy.

Feeling adventurous? I sometimes add a dash of smoked paprika or a pinch of cayenne pepper for a subtle smoky heat that gives the soup a new dimension. Vegetables are easy to customize here too—adding diced carrots or mushrooms adds more earthiness and texture. And if you prefer, cooking it on the stovetop in a heavy pot can be a quicker alternative, just simmer gently until everything is tender.

For a vegan variation, omit the chicken and cream, and replace the chicken broth with vegetable broth. Add extra plant-based protein like cubed tofu or tempeh and thicken with a vegan roux made with vegan butter and flour or cornstarch. This recipe is flexible enough to adapt while still delivering that comforting pot pie flavor I adore.

Storage and Reheating

Storing Leftovers

I like to store leftovers of this soup in airtight glass containers or BPA-free plastic containers to keep it fresh. It will keep well in the refrigerator for 3 to 4 days. Before storing, allow the soup to cool completely to avoid condensation inside the container, which can make the texture watery or cause rapid spoilage.

Freezing

This soup freezes quite well, though I recommend freezing it without the cream added, as dairy can separate when frozen. Instead, cool the soup fully and transfer it to freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep nicely in the freezer for up to 3 months. When ready, thaw overnight in the refrigerator before reheating and stirring in fresh cream.

Reheating

The best way to reheat is gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Add a splash of extra broth or cream to refresh the creamy texture if it seems thick or separated. Avoid reheating in the microwave at high power, as it can cause uneven warming and affect the soup’s smoothness. Taking your time to reheat preserves that silky, comforting quality I love about this recipe.

FAQs

Can I use leftover cooked chicken for this soup?

Absolutely! Using cooked chicken is a great way to speed up the process. Just add the cooked chicken in the last hour of slow cooking to warm through without drying it out. This also lets you customize the soup according to what you have on hand.

Is it possible to make this recipe on the stovetop instead of a slow cooker?

Yes, you can definitely make it on the stovetop. After preparing the sauce, combine all ingredients in a large pot, bring to a gentle simmer, cover, and cook for about 30-40 minutes until vegetables and chicken are cooked through. Stir occasionally to prevent sticking and finish with the cream just before serving.

Can I substitute the heavy cream with milk or half-and-half?

Half-and-half works wonderfully as a lighter option, giving good creaminess without being too heavy. Milk is less rich but can work if you want a lighter soup; just be aware it won’t be quite as thick or velvety.

What are the best biscuits to serve with this soup?

I love serving flaky, buttery homemade biscuits because they soak up the soup so well. But quality store-bought biscuits or even drop biscuits will work great too. For gluten-free options, you can find tasty biscuit mixes or make your own that complement the soup beautifully.

Can I make this recipe vegan?

With some adjustments, yes! Replace the chicken broth with vegetable broth, omit the chicken, and substitute cream with coconut or cashew cream. Add plant-based proteins such as tofu or beans, and use vegan butter or oil for the roux. It won’t taste exactly like chicken pot pie, but it’s deliciously comforting in its own way.

Conclusion

I genuinely encourage you to try this Slow Cooker Chicken Pot Pie Soup Recipe—it’s one of those magical dishes that combines comfort, flavor, and convenience every time. Whether you’re looking for an easy weeknight dinner or a cozy meal to share on a chilly day, this recipe delivers warmth and satisfaction in every spoonful. I hope it becomes a favorite in your home just like it is in mine!