There’s something about the slow simmer of a crock pot that whispers comfort, especially when the day’s been a little too hectic. This chicken pot pie soup is exactly that kind of cozy. I remember one evening, distracted by a phone call I couldn’t quite finish, I started this recipe and just let it do its thing while I wrapped up the day. The aroma of garlic and thyme filled the house somewhere between the dinner rush and bedtime routine, grounding me in the moment. When I finally sat down with a bowl, the warmth of tender chicken and sweet peas mingled with the flaky pie crust bits on top. It wasn’t perfect—some crust pieces were a little extra golden—but that added to the charm. It felt like a little hug in a bowl, just what I needed.
- Slow cooker simplicity means you can set it and forget it, though it’s not instant gratification.
- The creamy broth balances hearty vegetables and shredded chicken for a filling meal without heaviness.
- Flaky pie crust squares baked separately add texture and a touch of indulgence.
- It’s flexible enough for weeknights, but comforting enough to feel like a weekend treat.
Don’t worry if you’re not a pro with crock pots or roux-making—this recipe is pretty forgiving and welcomes little tweaks as you go.
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Crock Pot Chicken Pot Pie Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A comforting and hearty crock pot chicken pot pie soup loaded with tender chicken, vegetables, and creamy broth, perfect for an easy weeknight meal.
Ingredients
1 pound boneless skinless chicken breasts
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
4 cups low sodium chicken broth
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
4 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 sheet refrigerated pie crust, cut into small squares
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add diced carrots, celery, onion, and minced garlic on top of the chicken.
Pour in the chicken broth and sprinkle dried thyme, dried parsley, salt, and black pepper over the ingredients.
Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them using two forks.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until lightly golden to form a roux.
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens and becomes smooth, about 3-5 minutes.
Add the shredded chicken, frozen peas, and frozen corn to the crock pot.
Pour the cream sauce into the crock pot and stir to combine everything evenly.
Cover and cook on low for an additional 15 minutes to heat through and allow flavors to meld.
Preheat the oven to 400°F (200°C).
Place the pie crust squares on a baking sheet lined with parchment paper and bake for 8-10 minutes or until golden and crisp to make pot pie croutons.
Serve the soup hot, topped with the baked pie crust squares.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a standard crock pot works just fine here—no fancy gadget needed. I usually bake the crust squares on parchment paper; they crisp up nicely and make the soup feel a bit special. For a quick twist, sometimes I swap frozen peas for green beans or add a handful of spinach at the end, though I haven’t tested all variations thoroughly. If you want a lighter version, you could try using milk instead of heavy cream, but the soup won’t be quite as velvety. Serving this with a simple salad or crusty bread rounds out the meal without much fuss.
FAQ
Can I freeze leftovers? The soup freezes okay, but the pie crust squares are best stored separately and added fresh for crunch. Reheat the soup gently to keep the cream from breaking.
What’s the best way to shred the chicken? Two forks usually do the trick, though a stand mixer can speed things up if you’re in a hurry.
Can I make this on the stove instead? Yes, but the slow cooker really deepens the flavors over time, so the texture and taste might be a little different.
Ready to curl up with a bowl? This soup waits patiently in the crock pot, turning simple ingredients into a warm escape. Save it for your next busy day dinner, and don’t forget to tuck away some crust squares for that perfect crunch on top.