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! 

Slow Cooker Chicken Pot Pie Soup |

Even though I generally really hate the frigid temperatures, snow, ice, and can’t figure out half the time why I live in the mountains of Utah, I welcome all of these cold-weather things one time of year – Christmas time. It looks like story-book Christmas out my living room window as I’m sitting here cozied up in my favorite blanket and warmest sweat pants and I’m loving it.

Slow Cooker Chicken Pot Pie Soup |

Starting January 1 I am done with the snow but for the month of December I love these cold, gray days where things like crockpot soups are happening on the regular. The great thing about living in a place 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 sweat pants and soup season while it lasts because I know it won’t be around too long.

Slow Cooker Chicken Pot Pie Soup |

This soup is a fun little twist on the comfort food classic chicken pot pie. It’s creamy, veggie and chicken-loaded crockpot goodness topped with a warm biscuit. Or two. Or three. 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!

Slow Cooker Chicken Pot Pie Soup |

Slow Cooker Chicken Pot Pie Soup |

Slow Cooker Chicken Pot Pie Soup

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!
5 from 10 votes
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6


  • 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


  • 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.


For a thicker soup, 2 cups of heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


What brand and size crockpot do you use? Your food looks amazing!!! Can’t wait to try your recipes.

Yum, this looks amazing and I love slow cooker recipes.

I accidentally put the heavy cream in with everything else instead of at the end. Do you think that will make big difference? Darn it.

    I did that too.

If you go with the cream of chicken option, would you still add it 30 min before serving or at the start instead?

To slow for me

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