Go Back
–+ servings
Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

It's an easy, hands-off recipe that transforms simple ingredients into a deliciously satisfying meal - perfect for busy days!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1 cup diced onion
  • ½ cup diced celery
  • 2 cloves garlic grated or minced
  • 1 ¼ pounds boneless skinless chicken breasts
  • 3 cups low sodium chicken broth
  • 2 sprigs thyme leaves
  • 1 teaspoon poultry seasoning
  • 3 cups diced Yukon gold potatoes cut into 1/2 inch pieces
  • 12 ounces frozen peas and carrots
  • 3 tablespoons cornstarch
  • 1 ½ cups whole milk

Method
 

  1. Melt the butter in a skillet over medium-high heat. Sauté the onions, celery, and garlic until they're soft, 3-4 minutes, then dump them into the slow cooker. Add in the diced potatoes and sprigs of thyme. Place the chicken breasts on top and season with salt, pepper, and poultry seasoning. I used a 1/2 teaspoon kosher salt and added additional after the soup had cooked.
  2. Pour in the chicken broth and cover the slow cooker with the lid. Cook on high for 3 hours or low for 5 hours. Remove the chicken and shred it. Add the chicken back in along with the defrosted peas and carrots.
  3. Whisk together the cornstarch and milk then pour them in with the soup. Stir everything together and then cook on high for another 45-60 minutes or until the soup thickens slightly. Remove the stems of thyme and taste for seasoning. Serve hot with biscuits, rolls, or baked pie crust.

Notes

  • Cut the potatoes into equal-sized chunks so they cook evenly.
  • This slow cooker soup can be cooked on high for 3-4 hours or 5-6 hours on low. The time will depend on your slow cooker and the size of the chicken breasts.
  • To speed up the cooking time, warm the chicken broth and milk before adding them into the slow cooker.
 
Substitutions and Variations
  • For a richer, creamier soup, use heavy cream or half and half.
  • Chicken breasts can be substituted with boneless skinless chicken thighs.
  • Add extra fresh herbs. Finely chopped rosemary and sage would be a nice addition.
  • Add a cup of frozen defrosted corn when you add in the peas and carrots.
  • Used a bag of frozen mixed vegetables (peas, carrots, corn, green beans) instead of just peas and carrots.
  • Russet potatoes can be used instead of Yukon gold.