Slow Cooker Chicken Pot Pie Soup

This slow cooker chicken pot pie soup is creamy, comforting, and full of classic chicken pot pie flavors! It’s a healthier version made with tender shredded chicken, potatoes, carrots, celery, peas, and fresh herbs in a rich and creamy broth. Everything cooks together in the slow cooker for an effortless dinner with minimal prep. Serve it with biscuits or crusty bread for a delicious meal!

For more slow cooker recipes, try my slow cooker chicken noodle soup, Crockpot Marry Me Chicken, slow cooker chicken with mushroom soup, and Crockpot chicken and gravy next!

🔎 Quick Look: Slow Cooker Chicken Pot Pie Soup

• ⏱️ Prep Time: 15 minutes
• ⏱️ Cook Time: 5-6 hours on low; 3-4 hours on high
• 🕒 Total Time: ~4 hours, 15 minutes
• 🍽 Calories: ~236 kcal per serving
• 👥 Servings: 8
• 💙 WW: 2 points per serving
• 🥣 Key Ingredients: Chicken, potatoes, carrots, celery, onion, peas, cream of mushroom soup, chicken broth, fresh herbs
• 👩‍🍳 Cook Method: Slow Cooker
• ⭐ Difficulty: Easy

Why You Will Love This Recipe

• Easy to Make: I love how easy this recipe is to make! Just add everything to your Crockpot and let it do the work.
• All the Flavors of Chicken Pot Pie: It has all the comforting flavors of classic chicken pot pie in a delicious soup.
• No Crust Needed: You won’t miss the crust with this flavorful and satisfying soup.
• Lighter: There’s no heavy cream or butter in this recipe. For another soup made without heavy cream, try our tomato basil soup recipe!

Key Ingredients

• Chicken Breasts: I use boneless, skinless chicken breasts because they are easy to shred or cut into bite-sized pieces once cooked.
• Potatoes: Dutch baby potatoes are my favorite for this recipe. They hold their shape well and add a hearty texture to the soup.
• Carrots: Fresh carrots add a little sweetness and are a classic ingredient in chicken pot pie. Cut them into evenly sized pieces so they cook at the same rate.
• Celery: Adds that savory flavor you’d expect in a traditional chicken pot pie.
• Frozen Peas: Add these toward the end of cooking so they stay bright and don’t get mushy.
• Condensed Cream of Mushroom Soup: This is my go-to for making the soup rich and creamy. For more recipes with cream of mushroom soup, try my cream of mushroom chicken skillet and one skillet cream of mushroom pork chops.
• Chicken Broth: Helps create the soup base, and you can adjust the consistency to your liking.
• Fresh Herbs: I love using fresh thyme, rosemary, and sage. They give this slow cooker chicken pot pie soup its classic savory flavor.

Find the full list of ingredients and measurements in the recipe card below.

Substitutions & Variations

• Herb Substitutions: If you don’t have fresh herbs, you can use dried herbs instead. Use 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and ½ teaspoon of dried sage in place of the fresh herbs. If you don’t have these dried herbs, you can use 1½-2 teaspoons of poultry seasoning instead.
• Frozen Carrots: Fresh carrots work best, but you can use frozen carrots instead. Add them directly to the slow cooker without thawing.
• Extra Creamy: Stir in ½ cup of milk at the end of cooking for an even creamier soup.
• Adjust the Consistency: Add more chicken broth if you prefer a thinner soup. For a thicker soup, make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the soup and cook until thickened.
• Potatoes: Halve or quarter Dutch baby potatoes, so they cook evenly and are easy to eat. If using larger potatoes, cut them into bite-sized pieces.
• Canned Soup: Use two cans of condensed cream of chicken soup or cream of mushroom soup, depending on your preference. I’ve tried this recipe with both, and either one works well!

How to Make Slow Cooker Chicken Pot Pie Soup

1. Finely chop the fresh thyme, rosemary, and sage. Also, chop the potatoes, carrots, celery, and onion.

2. Season the chicken breasts with salt and pepper. Then, place them in the slow cooker.

3. Add the chopped potatoes, carrots, celery, onion, garlic powder, thyme, rosemary, sage, salt, pepper, and optional nutmeg. Pour in the condensed cream of mushroom soup and chicken broth. Stir to combine the ingredients and distribute the seasonings.

4. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Cooking times may vary depending on your slow cooker.

5. Remove the chicken breasts and place them on a cutting board. Cut them into bite-sized pieces or shred them with two forks. Return the chicken to the slow cooker and add the frozen peas. Stir to combine, cover, and cook for another 20-30 minutes.
   

6. Taste and adjust the salt and pepper as needed. Serve warm with biscuits, crusty bread, or puff pastry.

Serving Suggestions

Serve this slow cooker chicken pot pie soup on its own or with biscuits, crusty bread, or puff pastry. You can even try our cheddar and chive protein biscuits! It’s also delicious with a side of creamy cottage cheese mashed potatoes, cauliflower mashed potatoes, or easy slow cooker mashed potatoes.

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or warm larger portions on the stovetop. Add a splash of chicken broth or milk if the soup has thickened in the refrigerator.

Slow Cooker Chicken Pot Pie Soup FAQs

More Soup Recipes to Try!

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If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.