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–+ 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!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Soup
Servings 6

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

Instructions
 

  • 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.
  • 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.
  • 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.
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