Slow Cooker Chicken Pie Soup
ShareA 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!
Slow Cooker Chicken Pie Soup
Ingredients
- 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*
Instructions
- 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.
Notes
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
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.
So glad you enjoyed it, Barbara! :)
For someone who’s lactose intolerant what can I use instead of heavy cream?
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.
Delicious! Can’ you freeze this soup? Not sure due to the cream.
I usually recommend not to freeze cream based soups as they can have texture issues after thawing.
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!
Raw/uncooked (boneless and skinless) chicken breasts should be used. :) Enjoy!
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. ♡
Absolutely. I usually recommend doubling the time when cooking on low. Enjoy!
Made this love it . toped with. Stove top added. Ranch poweder. Every one loved it
Do you think frozen diced chicken breasts would work and frozen diced potatoes? Would cooking time need to be adjusted?
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.
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?
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.
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?
I imagine it would be quite similar to my beef stew recipe. Compare both and make adjustments per your liking. :) Good luck!
My favorite soup of all time!
So glad you’ve enjoyed it, Jenna!
I accidentally put the heavy cream in what do I do ?
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.
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?
Absolutely! Just be sure to still add the cream at the end of the cooking cycle. Enjoy!
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?
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.
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??
You’re in luck because I have a recipe for bread bowls! Recipe: bread bowls Enjoy!