If you’re craving the ultimate comfort food, this Crockpot Chicken Pot Pie Soup is the perfect cozy dish for those colder months. It’s packed with tender chicken, fresh veggies like carrots, celery, and russet potatoes, all simmered in a rich, creamy broth made with chicken broth and heavy cream.
Why You’ll Love Chicken Pot Pie Soup
- Ultimate Comfort Food: The familiar flavors of chicken pot pie in soup form are sure to be a hit with the whole family, including the picky eaters.
- Budget Friendly: Using simple ingredients like chicken broth, vegetables, and chicken breasts or leftover rotisserie chicken makes this recipe affordable and great for large families.
- Freezer Friendly: This soup freezes exceptionally well, which allows you to make a large batch and enjoy it later.
- Hands Off Cooking: With the slow cooker doing most of the work, you can set it and forget it. It’s perfect for those busy weeknights.
Ingredients
- Boneless Skinless Chicken Breasts
- Yellow Onion
- Celery
- Carrots
- Russet Potatoes
- Whole Kernal Corn
- Sweet Peas
- Chicken Broth
- Chicken Boullion Powder
- Garlic Powder
- Onion Powder
- Salt & Black Pepper
- Heavy Whipping Cream
- Cornstarch
- Cold water
How To Make Crockpot Chicken Pot Pie Soup Recipe
Add the chicken breasts, diced onions, fresh carrots, celery, potatoes, drained corn, and drained sweet peas to the crockpot. Pour in the chicken broth and season with chicken bouillon powder, garlic powder, onion powder, salt, and black pepper. Stir everything together to combine. Cook on low for 5-6 hours or on high for 3-4 hours.
Once the chicken is cooked, remove it from the slow cooker and dice into small pieces.
Return the diced tender chicken to the crockpot, then stir in the heavy cream to create a creamy broth. Add in the cornstarch slurry to help thicken the soup. Give it a final stir, then serve and enjoy your cozy chicken pot pie soup!
Tip and Tricks for Creamy Chicken Pot Pie Soup
- Thicken the Soup: For a thicker consistency, add a cornstarch slurry. You can also use cream of chicken soup for extra thickness and flavor.
- Serve with Biscuits: To mimic the traditional chicken pot pie recipe, serve the soup with a puff pastry or biscuit to enjoy that classic, flaky crust feeling.
- More Veggies: Feel free to customize by adding green beans, broccoli, or any of your favorite vegetables. This adds extra nutrition and color to your hearty soup.
- Switch Up the Protein: You can easily swap the chicken breasts for boneless skinless chicken thighs for a richer flavor or use leftover turkey or rotisserie chicken for convenience.
How To Store Leftovers
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions in a freezer-safe container for up to 3 months. Be sure to leave room for expansion when freezing liquids.
- Reheat: Warm the soup over medium-low heat in a large soup pot or in the microwave until heated through.
FAQ
- Can I use leftover turkey instead of chicken? Yes! This recipe is versatile and works great with leftover turkey, making it an excellent choice after holiday meals when you need to use up leftovers.
- Can I make this recipe dairy-free? Yes! You can substitute heavy cream with coconut milk for a dairy-free version. This will still give you that delicious, creamy texture without the dairy, perfect for a healthy chicken pot pie soup option.
- What can I serve with this soup? Serve Crockpot Chicken Pot Pie Soup with homemade biscuits, pie crust crackers, or puff pastry for a classic pairing. Garlic bread or a side salad also work well for a complete and comforting meal.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Creamy Cajun Chicken & Potatoes
Ingredients
- 3 Large Boneless Skinless Chicken Breasts
- ½ Yellow Onion chopped
- 5 Celery Stalks chopped
- 1 ½ cups Carrots chopped
- 2 Russet Potatoes peeled and diced
- 15 ounces Whole Kernal Corn drained
- 15 ounces Sweet Peas drained
- 4 cups Chicken Broth
- 1 tablespoon Chicken Boullion Powder
- 1 teaspoons Garlic Powder
- 1 teaspoons Onion Powder
- Salt & Black Pepper to taste
- ½ cup Heavy Whipping Cream
Cornstarch Slurry
- 2-3 tablespoons Cornstarch
- 2-3 tablespoons Cold water
Instructions
- Add the chicken breasts, diced onions, carrots, celery, potatoes, drained corn, drained sweet peas, and chicken broth to the crockpot. Season with chicken Boullion powder, garlic powder, onion powder, salt and black pepper then stir to combine. Cook on low for 5-6 hours or high for 3-4 hours.
- Remove chicken from the crockpot and dice into small pieces. Return it to the crockpot along with the heavy whipping cream. Add in the cornstarch slurry and stir to thicken the soup. Serve & enjoy!
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