Can I use chicken thighs instead of chicken breasts?

Yes, you can easily use boneless, skinless chicken thighs instead. They stay juicy and tender during long cooking times and add a bit more richness to the broth.

Can I add pie crust or biscuits to the soup?

Definitely. For a fun twist, bake small rounds of pie crust or biscuits separately and serve them on top of the soup just before eating. It adds that true “pot pie” touch with a bit of flaky crunch.

Can I make this recipe dairy-free?

Yes. Substitute the heavy cream and milk with full-fat coconut milk or a dairy-free cream alternative. The texture stays creamy and comforting without changing the flavor too much.

How do I thicken the soup if it’s too thin?

If the soup turns out thinner than you’d like, mix one tablespoon of cornstarch with one tablespoon of cold water, then stir it into the soup. Let it cook for another 10 minutes until it thickens up.

Can I prepare this ahead of time?

Absolutely. You can combine everything in the slow cooker the night before and refrigerate it overnight. In the morning, just set the slow cooker to low, and dinner will be ready when you’re back home.

Slow Cooker Chicken Pot Pie Soup That’s Creamy and Comforting

Name: Slow Cooker Chicken Pot Pie Soup
Prep time: 10 min
Cook time: PT-492265H17M39S
Total time: PT-492265H17M39S
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 3 cups frozen mixed vegetables (peas, carrots, corn, green beans); 2 medium potatoes, diced; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried parsley; ½ tsp black pepper; 1 tsp salt; 4 cups chicken broth; 1 cup heavy cream; ½ cup milk; 2 tbsp cornstarch mixed with 2 tbsp water

Description

Slow Cooker Chicken Pot Pie Soup is creamy, hearty, and full of comforting flavors. Tender chicken, potatoes, and vegetables come together in a rich, velvety broth that feels like a cozy pot pie in a bowl.

Ingredients

2 lbs boneless, skinless chicken breasts

3 cups frozen mixed vegetables (peas, carrots, corn, green beans)

2 medium potatoes, diced

1 small onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried parsley

½ tsp black pepper

1 tsp salt

4 cups chicken broth

1 cup heavy cream

½ cup milk

2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Add chicken, vegetables, potatoes, onion, garlic, thyme, parsley, salt, pepper, and chicken broth to a slow cooker.

2. Stir gently so the ingredients are evenly mixed.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.

4. Shred the chicken directly in the slow cooker using two forks.

5. Stir in heavy cream and milk until fully combined.

6. Add the cornstarch mixture and cook uncovered for another 15–20 minutes until thick and creamy.

7. Serve hot with biscuits or bread.

Notes

To store: Let the soup cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days or freeze for up to 3 months.

To reheat: Warm on the stove over medium-low heat with a splash of milk or broth, or microwave in short intervals, stirring often.

Serving ideas: Serve with warm biscuits, puff pastry squares, or bread. Add a sprinkle of cheese for extra comfort.

Tips: For extra creaminess, add a small pat of butter before serving.

Prep Time: 10 mins
Cook Time: 6 hrs
Category: Soup, Dinner, Comfort Food
Method: Slow Cooker
Cuisine: American, Family Style

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 720mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 27g
Cholesterol: 95mg

Keywords: slow cooker chicken pot pie soup, crockpot chicken soup, creamy chicken soup, comfort food dinner, easy slow cooker meals