Slow Cooker Chicken Pot Pie Soup
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Slow Cooker Chicken Pot Pie Soup is an easy, creamy, and flavorful soup you’ll want to make all year round. A delicious twist on a comforting classic!
For more delicious comfort soups you won’t be able to get enough of, try my popular posts for Slow Cooker Chicken Marsala Soup, Instant Pot Creamy Chicken Noodle Soup, and Slow Cooker Tomato Basil Parmesan Tortellini Soup.
Here’s Why This Recipe Works
The perfect comfort food — Weird take: I love the cold, gray days where things like crockpot soups are happening on the regular. The great thing about living in a place like Utah where you have four distinct seasons is that by the time you are really sick of one type of weather, a new one comes in and before long you are missing the last season. So I’m just letting myself soak up this sweatpants and slow cooker soup season while it lasts because I know it won’t be around too long.
So easy — This slow cooker chicken pot pie soup is so easy. You seriously pour almost every ingredient into the slow cooker, cook, then shred the chicken and add the heavy cream at the end. Use refrigerator biscuits to top the soup and dig in!
Slow cooker — Nothing beats a slow cooker, especially during those cold winter months. You set it and forget it and it’s such an easy clean up!
Sneak in veggies — If you’ve got veggie haters in your house, this is a great way to get them to love their peas, corn, and carrots, and if you already love veggies then you’ll be extra crazy about this easy slow cooker chicken pot pie soup! In fact, adding veggies to soups and stews is one of the few ways I used to be able to sneak veggies into my kids’ diet. They don’t seem to be bothered by seeing carrots in a slow cooker chicken soup but ask them to eat a carrot — no way!
Ingredients
- Boneless Skinless Chicken Breasts — I think boneless, skinless chicken breasts work the best in this dish because you can easily just shred them and put them right back into the slow cooker. Chicken thighs would be good in this recipe too.
- Frozen Peas — Add frozen peas or use a can of drained canned peas if that’s what you prefer.
- Frozen Yellow Corn — I prefer frozen yellow corn but you can also use a can of drained, canned corn too if you like.
- Potatoes — Peel and dice the potatoes before adding to the slow cooker. You can leave the skin on if you want. I like to use a red or yellow potato but russet is yummy as well.
- Cream Cheese — Adding cream cheese at room temperature helps the cream cheese to break down and integrate with the soup easier. If you put it in the cold it will remain a brick for longer than you like.
- Chicken Broth — I use low sodium chicken broth and add salt later to taste.
- Chicken Bouillon — Add chicken bouillon to taste or use one bouillon cube.
- Garlic Powder — A little bit of garlic powder goes a long way to making this dish tasty.
- Heavy Cream — I like the soup to be a bit more soupy so I add heavy cream but you can also use soup (see note below).
- Refrigerated Biscuit Dough — Bake the refrigerated biscuits as directed.
Here’s How You Make It
- First, add to your slow cooker all of the ingredients but the heavy cream. Cover the slow cooker and cook the soup on low for 4-6 hours. You’ll know it’s done when chicken is cooked through and the potatoes can be easily pierced with a fork. (photo 1)
- About 30 minutes before serving the soup, take the chicken out and shred it with two forks and then stir in the heavy cream and add salt and pepper to taste. (photo 2-3)
- Bake the biscuits according to the package’s instructions. (not pictured)
- To serve: ladle the soup into bowls and top each with a biscuit (or two) and fresh thyme if desired. (photo 4)
Frequently Asked Questions
Is your slow cooker chicken pot pie soup a little too thin and soupy for you? You can thicken it by making a slurry. To make a slurry, stir one tablespoon of cornstarch with two tablespoons of cold water until it’s combined. Then add it to the liquid in your soup and stir to thicken.
If you don’t have chicken broth you can use vegetable broth or follow the directions on bullion or a chicken base to make an instant broth by thinning it out in warm water.
Expert Tips & Tricks
- For a thicker soup, the heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.
- This soup will keep in the fridge for up to 5 days or for up to 6 months in the freezer in a sealed, freezer-safe container.
More Recipes
- Creamy Butternut Squash Soup
- Chicken Dumpling Soup
- Creamy Chicken Tortellini Soup
- Panera Bread Cheddar Broccoli Soup
- Lemon Chicken Orzo Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Slow Cooker Chicken Pot Pie 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)
- 1 tube refrigerated biscuit dough
Instructions
- In your slow cooker combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder. Cover and cook on low for 4-6 hours. (Chicken should be cooked through and potatoes should be easily pierced with a fork)
- About 30 minutes before serving shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
- Bake biscuits according to package’s instructions.
- Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze this soup to use later? If so, would I add cream and then freeze?
Yes, you would make as stated, and then freeze in an air tight container.
Would it ruin the recipe if it cooked longer than 6hrs? The potatoes arent tender enough after 4hrs and I go to work soon.
It should be fine if you cook it for a bit longer 🙂
Yum! So easy and delicious! Very creamy. 🙂 Skipped the biscuits though, was thinking homemade ones would be better than canned ones.
My chicken breast are frozen can I use them or does it have to be thawed chicken?
I would recommend thawing the chicken.
The directions don’t mention the cream cheese. ???
It’s in step 1 🙂
Sounds delicious! Question…do you use any heavy cream if you use the soup?
For a thicker soup, 2 cups of heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup. 🙂
canned chopped green chili’s are good in this also
Absolutely delicious, especially leftovers the next day.
can i us some cooked pie shell in soup instead of bisuits for chicken pot pie soup