Slow Cooker Chicken Pie Soup

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

Slow cooker chicken pie soup recipe from @bakedbyrachel A hearty soup, perfect for chilly nights!

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?

Slow cooker chicken pie soup recipe from @bakedbyrachel A hearty soup, perfect for chilly nights!

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!

Slow cooker chicken pie soup recipe from @bakedbyrachel A hearty soup, perfect for chilly nights!

Slow Cooker Chicken Pie Soup

A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Soup
Cuisine: American
Keyword: Dinner, Slow cooker
Servings: 6 plus


  • 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

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

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125 Responses to “Slow Cooker Chicken Pie Soup”

  1. #
    Barbara — November 6, 2017 at 9:02 pm

    This recipe is GREAT!
    Just bought a new slow cooker and wanted to try it out and this recipe is a winner!

    When I took the chicken out to shred it, it was so tasty by itself I had to stop myself from just eating it all up and forgetting the soup lol
    I also threw in some tarragon since it’s my favorite herb for anything chicken as well as extra pepper and a little paprika!
    I added an extra cup of chicken broth and cream to make it soupier and next time I’m thinking of adding some chopped onion and button mushrooms as well to make it even heartier.

    • #
      Rachel — November 9, 2017 at 6:58 am

      So glad you enjoyed it, Barbara! :)

  2. #
    Brandie vondette — December 28, 2017 at 1:41 am

    For someone who’s lactose intolerant what can I use instead of heavy cream?

    • #
      Rachel — December 28, 2017 at 8:01 am

      You could try lactose free milk (Lactaid or a similar product), coconut milk or possibly almond milk. The only thing to keep in mind is that none of those will provide the same richness, but they are the best substitutes in soup.

  3. #
    Peggy Sikes — January 5, 2018 at 12:46 pm

    Delicious! Can’ you freeze this soup? Not sure due to the cream.

    • #
      Rachel — January 9, 2018 at 9:49 am

      I usually recommend not to freeze cream based soups as they can have texture issues after thawing.

  4. #
    Shel — January 13, 2018 at 1:14 pm

    When you first put the chicken in the crock pot, does it need to be cooked? Not sure what “prepared” chicken means. Thanks! Excited to give this a try!

    • #
      Rachel — January 15, 2018 at 8:17 am

      Raw/uncooked (boneless and skinless) chicken breasts should be used. :) Enjoy!

  5. #
    Heather — February 16, 2018 at 4:41 am

    Hiya! This looks fantastic, but I’m curious about the cook time! I noticed for high heat it recommended 4 hours. I generally love the “low” setting on my crock pot, so I was wondering if just doubling the time would suffice for cooking? Thanks if you can get back to me. ♡

    • #
      Rachel — February 18, 2018 at 8:13 am

      Absolutely. I usually recommend doubling the time when cooking on low. Enjoy!

  6. #
    Koffee — December 26, 2018 at 10:31 pm

    Made this love it . toped with. Stove top added. Ranch poweder. Every one loved it

    • #
      Danielle Dunagan — November 6, 2022 at 5:49 pm

      Do you think frozen diced chicken breasts would work and frozen diced potatoes? Would cooking time need to be adjusted?

    • #
      Rachel — November 7, 2022 at 6:11 am

      If you were to thaw them, yes. Otherwise, I would not recommend it, as you’re not supposed to cook frozen food in a slow cooker.

  7. #
    Ashley — January 25, 2019 at 1:19 am

    Love this soup; it was a big hit! If I wanted to do it on the stovetop so I could make a bigger batch, how would that change the cook times?

    • #
      Rachel — January 30, 2019 at 7:12 am

      I’m so glad you enjoyed it, Ashley! I don’t have stovetop directions or timing for you. You’d follow the same guidelines as other stovetop soups, where you’d need to cook the veggies first etc. Overall, cooking until the potatoes are fork tender, chicken is cooked through and the soup is to your desired thickness.

  8. #
    Melanie — March 22, 2019 at 3:10 pm

    I love chicken pot pie, but also love beef pot pie. If you don’t already have a Beef Pot Pie Soup, how do you think this could be adapted?

    • #
      Rachel — March 25, 2019 at 6:25 am

      I imagine it would be quite similar to my beef stew recipe. Compare both and make adjustments per your liking. :) Good luck!

  9. #
    Jenna — September 15, 2019 at 4:39 pm

    My favorite soup of all time!

    • #
      Rachel — September 16, 2019 at 7:18 am

      So glad you’ve enjoyed it, Jenna!

  10. #
    Dana Trevino — April 7, 2020 at 12:49 pm

    I accidentally put the heavy cream in what do I do ?

    • #
      Rachel — April 8, 2020 at 8:12 am

      Cream is always added at the end to prevent curdling. There are a few options in this situation. You can keep it as is and carefully watch it. Or you can remove the chicken to cook separately and return to the slow cooker once the vegetables have cooked. Hopefully the liquid has thickened up enough at this point for you, assuming you also added flour or cornstarch as well.

  11. #
    Adriana Scott — December 4, 2020 at 8:57 pm

    I just found this recipe and it looks amazing. I can’t wait to try it! Could this be cooked on low for 8 hrs?

    • #
      Rachel — December 5, 2020 at 8:25 am

      Absolutely! Just be sure to still add the cream at the end of the cooking cycle. Enjoy!

  12. #
    Kori — January 6, 2022 at 2:57 pm

    This is our go to recipe for the winter months. It’s so delicious and easy to make. Thank you!!
    Oh, is there a nutrition information anywhere?

    • #
      Rachel — January 18, 2022 at 8:36 am

      So glad you’ve enjoyed it, Kori! I don’t offer that info but you can plug everything in to a nutritional calculator online if interested.

  13. #
    Kennedy — November 17, 2022 at 4:29 am

    This looks amazing, but what I really really love about chick pot pie is the crust. Any ideas on a bread to pair it with? Or ways to incorporate crust somehow? …maybe a bread bowl??

    • #
      Rachel — November 17, 2022 at 5:51 am

      You’re in luck because I have a recipe for bread bowls! Recipe: bread bowls Enjoy!

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