A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!

This weekend I did the dreaded yearly swapping of seasonal clothes. This also meant checking to see what winter stuff still fits the kids. I’m sure that sounds absolutely ridiculous if you’re currently experiencing 90+ temps. But, at least around here, if you wait too long to get new winter gear (aka snow-boots/pants/gloves etc) you’re out of luck. So, I’m trying to get a head start on things and get it out of the way while it’s on my mind.

Not to mention the fact that it’s not completely unheard of to have snow in October here. Halloween blizzard anyone? Seriously. Worst Halloween ever. At least in my opinion. I’m sure the kids loved it.

I’d like at least a full two months to enjoy my regular boots before swapping over to snow boots. I know snow is inevitable, but I’m hoping we don’t get slammed this year. Only time will tell though!

Are you excited for the pending winter or preparing to become a hermit?

I’m always excited for slow cooker and soup season. Sure, it goes hand in hand with the cooler months, but I’m okay with that as long as I get to enjoy soups like this! This chicken pie soup is the perfect way to warm up on a cold Fall or Winter day. Not only is it super easy to make, it’s insanely delicious. It’s also quite possibly one of our favorite soups to date. Which means it will absolutely be in my fall/winter recipe rotation!

A comforting and classic entree, turned into a hearty slow cooker soup, loaded with chicken and vegetables. All of the flavor you expect from chicken pot pie, but better… and easier!

Enjoy a bowl of this flavorful slow cooker chicken pie soup for dinner!

5 from 1 rating

Slow Cooker Chicken Pie Soup

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 8
A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!


  • 1 lb boneless chicken breast
  • 3/4 C onion
  • 1/2 C celery
  • 3/4 C carrots
  • 7 oz can peas, drained (roughly 3/4C)
  • 7 oz can corn, drained (roughly 3/4C)
  • 3 1/2 C russet potatoes
  • 3 cloves garlic, minced
  • 2 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 1/2 C chicken broth
  • 1 1/2 C heavy cream
  • 1/3 C all purpose flour* 


  • Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
  • To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
  • Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
  • In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
  • Serve warm.


Recipe serves roughly 6-8.
Gluten free option: Substitute 2-3Tb cornstarch for flour.
An original recipe from Baked by Rachel


Calories: 389kcal, Carbohydrates: 41g, Protein: 16g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 1334mg, Potassium: 655mg, Fiber: 2g, Sugar: 24g, Vitamin A: 4147IU, Vitamin C: 9mg, Calcium: 67mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Soup
Cuisine: American
Keywords: Dinner, Slow cooker

More comforting slow cooker recipes:

Chicken tortilla soup
Bacon cheeseburger soup
New England clam chowder
Creamy chicken noodle soup
Lasagna soup
Italian wedding soup
Loaded potato soup