Description
This Slow Cooker Chicken Pot Pie Soup captures all the classic flavors of a comforting pot pie in a creamy, hearty soup form. It’s a perfect set-it-and-forget-it meal, making weeknight dinners cozy and effortless.
Ingredients
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup milk
- 3 tablespoons all-purpose flour
- ½ cup unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 refrigerated biscuit dough (optional, for serving)
Instructions
1. Add diced onion, minced garlic, sliced carrots, and chopped celery to the slow cooker.
2. Place chicken breasts on top of the vegetables and season with salt, pepper, thyme, and oregano.
3. Add chicken broth and butter. Cover and cook on low for 6 hours.
4. Once the chicken is fully cooked, remove it from the slow cooker and shred with two forks.
5. Return the shredded chicken to the slow cooker.
6. In a small bowl, whisk together flour and milk to form a slurry.
7. Stir the slurry into the slow cooker along with the heavy cream, frozen peas, and frozen corn.
8. Cover and cook for another 10-15 minutes, or until the soup has thickened.
9. Bake biscuits separately according to package directions, if using.
10. Serve soup hot, optionally topped with a warm biscuit.
Notes
This soup thickens as it sits and cools—leftovers will be even creamier.
For a richer flavor, use chicken thighs instead of breasts.
Serve with a biscuit on top or on the side for a complete comfort meal.
Store leftovers in an airtight container in the fridge for up to 3 days.