Name: Slow Cooker Chicken Pot Pie Soup Recipe
Prep time: 20 min
Cook time: PT-489266H57M25S
Total time: PT-489266H57M25S
Cuisine: American
Ingredients: 1 to 1½ 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; 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; ¼ cup unsalted butter; ⅓ cup all-purpose flour (use gluten-free flour if needed); ⅓ cup heavy cream (may substitute half-and-half), to add at the end; Homemade biscuits or store-bought biscuits; Optional garnish: chopped fresh parsley or fresh thyme leaves

If you’re on the hunt for a cozy, comforting dinner that practically makes itself, then you’re going to fall head over heels for this Slow Cooker Chicken Pot Pie Soup Recipe. I absolutely love how this creamy, veggie-packed soup brings all the best flavors of chicken pot pie together in a bowl—without the fuss of making a crust. Trust me, once you give this a try, it will become one of your go-to slow cooker meals, especially on chilly nights when you want something warm, filling, and downright delicious.

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Why You’ll Love This Recipe

Super Easy Prep: Toss all your veggies and chicken in the slow cooker, and the creamy sauce finishes it off with minimal effort.
Comfort in a Bowl: You get that nostalgic pot pie flavor without dealing with flaky crusts or complicated baking steps.
Versatile & Customizable: Add your favorite herbs, switch up the veggies, or opt for gluten-free options easily.
Crowd-Pleaser: My family goes crazy for this—it’s perfect for busy weeknights or casual gatherings alike.

The image shows a white bowl filled with creamy chicken and vegetable stew that has a thick texture. The stew has chunks of light tan chicken, orange carrots, yellow corn, green peas, and light cream-colored potatoes, all mixed in a beige creamy sauce sprinkled with black pepper and small green herbs. On the right edge of the bowl, there is a large, fluffy biscuit with a golden brown top and a soft, crumbly inside partially resting in the stew. A silver spoon stands in the stew on the left side, with a green and white checkered cloth nearby all set on a white marbled surface. In the background, there is a blurred white bowl with green herbs and a wooden board holding more biscuits. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients is key for this Slow Cooker Chicken Pot Pie Soup Recipe. The combination of fresh and frozen veggies gives you that perfect homemade feel while keeping things simple. Plus, making the creamy sauce separately brings a rich texture you won’t believe comes from a slow cooker!

Chicken breasts: I prefer boneless and skinless for easy shredding and a lean protein punch.
Potatoes: Yukon Gold or red potatoes work great—firm enough to hold their shape but tender after cooking.
Celery: Adds a nice crunch and subtle flavor that really rounds out the soup.
Yellow onion: Finely diced to melt perfectly into the broth, giving it depth without overpowering.
Garlic cloves: Freshly minced garlic makes a noticeable difference in flavor.
Frozen mixed vegetables: Quick and easy, plus they lock in that garden-fresh goodness.
Heavy cream: Adds that silky richness without being too heavy; you can swap half-and-half if preferred.
Butter & flour: These create the creamy roux sauce that thickens the soup flawlessly.
Chicken broth: Using low-sodium means you can better control salt levels later.
Herbs and spices: Thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary—these are what make the pot pie flavor pop.
Biscuits: I always serve this soup with a side of warm homemade biscuits or your favorite store-bought option for that perfect finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Slow Cooker Chicken Pot Pie Soup Recipe to suit whatever mood or dietary need I have. You should definitely feel free to make it your own—it’s super flexible and forgiving!

Dairy-free variation: I’ve swapped out heavy cream for coconut milk before, and while it changes the flavor a bit, it’s delicious and creamy without dairy.
Vegetable swaps: If you’re not a fan of celery, carrots make a great substitute and add a touch of sweetness.
Protein options: I once used shredded rotisserie chicken leftover from another meal—bonus points for saving time! Turkey also works well.
Making it gluten-free: Use gluten-free flour for the roux and gluten-free biscuits so no one misses a beat.

How to Make Slow Cooker Chicken Pot Pie Soup Recipe

Step 1: Prep Your Ingredients and Add to Slow Cooker

Start by cutting your chicken breasts into bite-sized pieces—about three-quarters of an inch works well. Peel and chop your potatoes into half-inch chunks so they cook evenly but don’t turn to mush. Dice celery and onion and mince your garlic cloves to build that classic flavor base. Toss all these into the slow cooker along with your frozen mixed vegetables. It’s an easy, one-pot setup that saves you time and mess later.

Step 2: Whisk Up the Creamy Sauce

While your slow cooker does its magic, melt butter in a large skillet over medium heat and sprinkle in the all-purpose flour to create a thick paste. This is your roux. Slowly whisk in 1 cup of chicken broth until smooth, then add the remaining broth, upping the heat to medium-high. This will become your thick, creamy base. Simmer for 4-6 minutes while whisking often—you’ll see it thicken beautifully. Remove from heat and stir in your herbs and seasonings (thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary). This sauce is the heart of your soup, so don’t skip this step!

Step 3: Combine and Slow Cook

Pour the warm sauce over the ingredients in your slow cooker. Gently toss everything together with a spatula so all those savory flavors get well distributed. Cover the slow cooker and set it on low for 6-7 hours or high for 4-5 hours. This slow, gentle heat cooks the chicken until perfectly tender and lets the veggies soak up all that creamy goodness.

Step 4: Finish with Cream and Serve

When the slow cooking time is up, remove the lid and let the soup stop simmering for a moment. Stir in the heavy cream to enrich the texture and flavor. This is your chance to tweak the consistency—if it feels a little thick, add more broth until it’s just right. Season with extra salt and pepper if needed. Then, dish it up in bowls and top each serving with warm homemade biscuits or your favorite baked biscuits. If you’re feeling fancy, sprinkle on some fresh parsley or thyme leaves for a pop of color and extra herbiness.

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Pro Tips for Making Slow Cooker Chicken Pot Pie Soup Recipe

Don’t Skip the Roux: Making the sauce separately guarantees a velvety texture; adding flour directly to the slow cooker doesn’t thicken quite the same way.
Timing Matters: If you can, add the frozen veggies halfway through cooking so they don’t get mushy—it keeps their color and bite.
Use Low-Sodium Broth: This allows you to control seasoning better so your soup isn’t too salty at the end.
Adjust Cream Amount Last: Adding cream too early can curdle it; stir it in just before serving for the best consistency.

How to Serve Slow Cooker Chicken Pot Pie Soup Recipe

A white bowl filled with a thick creamy stew featuring visible chunks of light brown chicken, soft yellow potatoes, bright orange carrots, yellow corn, and green peas, all mixed in a light beige sauce speckled with black pepper and garnished with small green herbs. On top of the stew, a flaky, golden-brown biscuit is partially submerged, showing its soft, airy inside texture. A silver spoon lifts a portion of the stew including a piece of biscuit, showing the rich mix of vegetables and chicken. The scene is set on a white marbled surface with soft focus green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with chopped fresh parsley or thyme leaves—the freshness cuts through the richness perfectly and gives it a pop of green that makes it inviting. Sometimes I also sprinkle a little cracked black pepper on top for a rustic finish.

Side Dishes

Besides biscuits, I often serve this soup with a crisp green salad to add some crunch and freshness. A simple Caesar or mixed greens with vinaigrette balances the creamy pot pie flavors really well. If you want something extra cozy, a side of roasted Brussels sprouts or steamed green beans pairs wonderfully too.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini crockpots right at the table, making it feel like an elegant personal serving. Or try topping bowls with flaky puff pastry rounds baked until golden instead of biscuits—that’s always a hit when you want to impress. Garnishing with edible flowers or fresh rosemary sprigs makes a charming presentation too.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers into an airtight container and refrigerate them for up to 3 days. The soup thickens up a bit overnight, so I usually add a splash of broth when reheating to loosen the texture back up—it comes back just like freshly made.

Freezing

This soup freezes really well! I portion it out into freezer-safe containers or bags, leaving some headroom since it expands. When I’m ready to enjoy, I thaw it overnight in the fridge and reheat on the stove with a little extra broth or cream stirred in to refresh that creamy texture.

Reheating

Reheat gently on the stove over medium-low heat, stirring regularly to prevent sticking or burning. Adding a bit of broth or cream as it warms helps restore the soup’s silky, comforting consistency. Avoid microwaving if possible, since slow warming keeps the flavors balanced better.

FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs add a little extra richness and stay very tender after slow cooking. Just cut them into similar-sized pieces as you would for breasts to ensure even cooking. You might notice a slightly deeper flavor, which many people love.
Is it possible to make this soup dairy-free?

Yes! Swap the butter for olive oil or dairy-free margarine and use a plant-based milk alternative like coconut milk or almond milk instead of heavy cream. The texture will be a bit different but still delicious and creamy.
Can I add the frozen vegetables at the start instead of halfway through?

You can, but the vegetables may become very soft and lose some color and texture. If you prefer tender veggies, adding them at the beginning is fine, but for a bit more bite and vibrancy, add them about halfway through the cooking time.
What biscuits pair best with this Slow Cooker Chicken Pot Pie Soup Recipe?

I like using fluffy homemade buttermilk biscuits for a classic touch. If you’re short on time, good-quality store-bought biscuits work just as well. Drop one right on top of your bowl and let it soak up the soup for a perfect bite every time.

Final Thoughts

This Slow Cooker Chicken Pot Pie Soup Recipe has become a personal favorite whenever I want warm comfort food without spending all afternoon in the kitchen. The slow cooker does the heavy lifting, and the creamy sauce adds that rich, velvety texture that reminds me of my grandma’s pot pie nights. I truly hope you give it a try—you might find yourself serving it again and again just like I do. Cozy up with a bowl, your favorite biscuits, and good company, and you’re all set for a perfect meal.