Go Back
- 1 lb boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 1 cup diced carrots (approximately 2 medium carrots) - 1 cup diced celery (approximately 2 stalks) - 1 cup frozen peas - 1 medium onion, finely chopped - 3 cloves garlic, minced The main ingredients form the base of the soup. I choose boneless, skinless chicken breasts for easy shredding. The low-sodium chicken broth keeps it healthy yet flavorful. Diced carrots and celery add a nice crunch, while frozen peas bring a pop of color. The onion and garlic lend depth to the dish. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper, to taste I love adding herbs for that comforting taste. Dried thyme and rosemary give the soup a warm, earthy flavor. The bay leaf adds a subtle aroma. Adjust salt and pepper to suit your taste. Fresh herbs can also be used if you have them on hand. - 1 cup heavy cream - 1/4 cup all-purpose flour - 1 tablespoon olive oil For creaminess, I use heavy cream. It makes the soup rich and velvety. The flour thickens the soup, making it hearty. A tablespoon of olive oil helps when searing the chicken. You can easily swap heavy cream with a lighter option like half-and-half if you prefer. First, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add them to the skillet and sear for about 3-4 minutes on each side until golden brown. This step locks in flavor. Once browned, remove the chicken from heat and let it cool slightly. In the same skillet, add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté these vegetables for about 5 minutes. Stir occasionally until they soften and the onion turns translucent. This mix adds depth to your soup. Transfer the sautéed vegetables to the slow cooker. You can cut the chicken into bite-sized pieces or leave them whole, whichever you prefer. Add the chicken broth, dried thyme, dried rosemary, bay leaf, and fresh salt and pepper. Stir all the ingredients well to combine. Once the cooking time is up, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken back to the soup. To thicken the soup, whisk together the heavy cream and flour in a separate bowl until smooth. Gradually stir this mix into the soup. Cook on high for an additional 30 minutes to achieve a creamy texture. During the last 10 minutes of cooking, stir in the frozen peas. Taste the soup and adjust the seasoning with more salt and pepper if needed. Don’t forget to remove the bay leaf before serving. Ladle the warm soup into individual bowls. Garnish each bowl with fresh chopped parsley for a pop of color. If you want, serve it with warm biscuit dough or puff pastry on the side for dipping. Enjoy your cozy creation! Choosing the right chicken cuts is key. I prefer boneless, skinless chicken breasts. They cook evenly and stay moist. You can also use thighs for more flavor. Adjusting cooking times is important. If your slow cooker runs hot, check your soup after 5 hours on low. If it cooks slowly, it may need the full 7 hours. For a creamy soup, whisk the heavy cream and flour well. This helps avoid lumps. Start with a small bowl, mix until smooth, then add it to the soup. Timing matters, too. Add the thickening mixture in the last 30 minutes of cooking. This lets the soup get rich and creamy without burning. Herbs and spices can make a big difference. Try adding fresh thyme or sage for a bright taste. A splash of soy sauce can boost umami flavor too. Don’t be shy with seasoning! Taste as you go and adjust salt and pepper to your liking. {{image_4}} You can easily make this soup vegetarian or vegan. For a plant-based twist, substitute the chicken with tofu or tempeh. These options absorb the soup's flavors well. Use vegetable broth instead of chicken broth for a rich base. To replace heavy cream, try coconut milk or cashew cream. Both add creaminess without dairy. Feel free to swap out the vegetables in this soup. For example, you could use green beans or zucchini instead of peas. If you want more texture, add potatoes or corn. Diced potatoes can make the soup heartier. Corn adds a sweet pop of flavor. You can even mix in some quinoa for added nutrition. Want a bit of heat? Add cayenne pepper or red pepper flakes. Start with a pinch and add more to taste. You can balance the heat with sweet corn or a touch of honey. This helps create a well-rounded flavor in your soup. Don't be afraid to experiment with your favorite spices! To keep your soup fresh, store any leftovers in the fridge. Use airtight containers. Glass or plastic containers work well. Make sure to cool the soup first before sealing. This helps keep it from getting soggy. If you want to freeze the soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. When you’re ready to eat, thaw in the fridge overnight. Reheat on the stove or microwave. Stir gently to keep the texture nice. In the fridge, your soup will last about 3 to 4 days. In the freezer, it can last up to 3 months. Always check for signs of spoilage. If it smells off or has an odd color, throw it away. Yes, you can use frozen chicken breasts. Just keep in mind that cooking time will change. If you start with frozen chicken, it may take longer to cook. Set your slow cooker to high for 4-5 hours instead of the usual 3-4 hours. Always check that the chicken reaches 165°F before serving. This ensures it's safe to eat. To make this soup gluten-free, swap the all-purpose flour for a gluten-free flour blend. You can also use cornstarch or arrowroot powder as a thickener. Mix it with the heavy cream just like the original recipe. This way, you still get that creamy texture without gluten. You can serve this soup in bowls and top each with fresh parsley. For extra comfort, add warm biscuit dough or puff pastry on the side. These options are perfect for dipping. This makes the meal even more enjoyable and cozy. This recipe for chicken pot pie soup is both simple and fun. You start with fresh ingredients like chicken, veggies, and herbs. Then, you combine these in a slow cooker for rich flavors. Don’t forget the cream for that creamy goodness! You can also try variations, like plant-based options or extra spices. Cooking should be enjoyable and easy. With this guide, you can make a cozy meal that warms the heart. Grab your ingredients, follow the steps, and enjoy every spoonful. This soup is sure to become a family favorite!

Slow Cooker Chicken Pot Pie Soup

Warm up with this cozy slow cooker chicken pot pie soup that's both delicious and comforting! This creamy soup features tender chicken, fresh veggies, and a blend of herbs for a flavorful meal. Perfect for chilly evenings, it’s easy to make and will fill your home with amazing aromas. Ready in just a few simple steps, discover how to create the ultimate comfort food. Click to explore this tasty recipe now!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth (low-sodium preferred)

1 cup carrots, diced (about 2 medium carrots)

1 cup celery, diced (about 2 stalks)

1 cup frozen peas

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

1 cup heavy cream

1/4 cup all-purpose flour (for thickening)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Biscuit dough or puff pastry (optional, for serving)

Instructions
 

Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add them to the skillet and sear for about 3-4 minutes on each side until they are golden brown. Once browned, remove them from the skillet and set aside to cool slightly.

    Sauté Aromatics: In the same skillet, add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to soften and the onion becomes translucent.

      Add to Slow Cooker: Transfer the sautéed vegetable mixture to the slow cooker. Cut the seared chicken into bite-sized pieces or leave in whole breasts; both methods work well. Add the chicken broth, dried thyme, dried rosemary, bay leaf, and freshly cracked salt and pepper. Stir all the ingredients to combine.

        Cook: Cover the slow cooker with its lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.

          Shred the Chicken: After cooking, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.

            Thicken the Soup: In a separate bowl, whisk together the heavy cream and flour until fully combined and smooth. Gradually stir this mixture into the soup in the slow cooker. Cook on high for an additional 30 minutes, allowing the soup to thicken to a creamy consistency.

              Final Touches: During the last 10 minutes of cooking, stir in the frozen peas. Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

                Serve: Ladle the creamy soup into individual bowls and garnish each serving with a sprinkle of fresh chopped parsley. If desired, serve with warm biscuit dough or puff pastry alongside for dipping.

                  Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6