Step 1: Prepare the Ingredients

  1. Wash and chop all vegetables, ensuring they are in bite-sized pieces for even cooking.
  2. Trim excess fat from the chicken, pat it dry, and season it lightly with salt and pepper.

Step 2: Layer Ingredients in the Slow Cooker

  1. Place the diced carrots, celery, onion, and potatoes in the bottom of the slow cooker.
  2. Lay the chicken breasts or thighs on top of the vegetables.
  3. Add the chicken broth, dried thyme, dried parsley, and bay leaf. Ensure the chicken is submerged in the liquid.

Step 3: Cook the Soup

  1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  2. The soup is ready for the next step when the chicken is fully cooked and tender, and the vegetables are soft.

Step 4: Shred the Chicken

  1. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  2. Return the shredded chicken to the slow cooker and stir it into the soup.

Step 5: Thicken the Soup

  1. In a small bowl, whisk together the heavy cream (or half-and-half) and flour until smooth. This creates a slurry that will thicken the soup.
  2. Stir the slurry into the slow cooker, along with the frozen peas and corn.
  3. Cover and cook on high for an additional 20-30 minutes, or until the soup thickens slightly. Stir occasionally to prevent the cream from curdling.

Step 6: Adjust the Seasoning

  1. Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaf before serving.

Step 7: Serve and Garnish

  1. Ladle the soup into bowls and top with your favorite garnishes.
    • For a classic pot pie feel, bake refrigerated biscuit dough, crumble the biscuits, and sprinkle them over the soup.
    • Add freshly chopped parsley or cracked black pepper for a fresh, vibrant touch.
  2. Serve hot and enjoy with a side of crusty bread or a green salad.

Tips for Making the Perfect Chicken Pot Pie Soup

  1. Customize the Vegetables: Swap or add other vegetables like green beans, mushrooms, or parsnips based on your preference.
  2. Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken. Add the shredded chicken in Step 4 instead of starting with raw chicken.
  3. Dairy-Free Option: Substitute heavy cream with a non-dairy milk (like almond or oat milk) and thicken the soup with cornstarch instead of flour.
  4. Freezing Tips: The soup can be frozen, but dairy-based soups may separate when reheated. To freeze, leave out the cream and flour mixture, then add it fresh when reheating.

Why You’ll Love This Recipe

  • Effortless Cooking: The slow cooker takes care of the hard work, making this a stress-free meal for busy days.
  • Rich and Comforting: The creamy, hearty soup delivers all the flavors of chicken pot pie in a simpler form.
  • Family-Friendly: This recipe is versatile and can be adapted to suit various tastes and dietary needs.

Slow cooker chicken pot pie soup is more than just a meal—it’s a bowl of comfort that warms both the heart and stomach. With its tender chicken, rich broth, and flavorful vegetables, it’s sure to become a family favorite. Try this easy recipe, and enjoy a comforting classic with a modern twist!