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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 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
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