Imagine coming home to the rich, savory aroma of chicken pot pie, but without the fuss of rolling out dough or preheating the oven. That’s the magic of Crock Pot Chicken Pot Pie Soup—a creamy, hearty dish that captures all the comforting flavors of the classic pie in a bowl. This recipe is perfect for busy weeknights, cozy weekends, or even meal prepping for a crowd. With minimal prep and the convenience of a slow cooker, it’s a game-changer for home cooks looking to deliver warmth and flavor with ease.
Why Choose Crock Pot Chicken Pot Pie Soup?
This soup brings the nostalgic taste of chicken pot pie into a simpler, more approachable format. It’s a one-pot wonder that combines tender chicken, vibrant vegetables, and a creamy broth, all topped with flaky biscuits or crusty dippers. The slow cooker does the heavy lifting, letting you set it and forget it while the flavors meld into something truly irresistible. Plus, it’s endlessly customizable to suit dietary needs or picky eaters, making it a family favorite.
The Comfort Food Appeal
There’s something about chicken pot pie that feels like a hug in food form. This soup version keeps that cozy vibe but makes it easier to serve and enjoy. It’s perfect for chilly fall evenings or post-holiday gatherings when you’re craving something warm and familiar. I remember my mom making a similar dish on snowy days, and the smell alone was enough to draw everyone to the kitchen.
Time-Saving Benefits of the Slow Cooker
Slow cookers are a lifesaver for anyone juggling a busy schedule. With just 10–20 minutes of prep, you can toss everything into the Crock Pot and let it work its magic for 4–6 hours. No need to stand over a stove or worry about timing—this recipe practically cooks itself. It’s ideal for parents, professionals, or anyone who wants a home-cooked meal without the hassle.
Ingredients for Crock Pot Chicken Pot Pie Soup
The beauty of this recipe lies in its simplicity and flexibility. You can use pantry staples, fresh produce, or even leftovers to create a delicious meal. Below is a comprehensive list of ingredients to get you started, with options for substitutions to fit your preferences or dietary restrictions.
- Chicken: 1–1.5 lbs boneless, skinless chicken breasts or thighs (rotisserie chicken or leftover turkey works too).
- Vegetables: 1 cup diced carrots, 1 cup diced celery, 1 cup frozen peas, 1 cup frozen corn, 1 medium onion (diced), and 1.5 cups diced potatoes (Yukon gold or russet).
- Broth: 4 cups low-sodium chicken broth (or 2.5 cups broth + 1.5 cups water with chicken bouillon).
- Cream Base: 1 cup heavy cream (substitute with half-and-half, whole milk, or dairy-free alternatives like coconut cream or almond milk).
- Thickener: ¼ cup all-purpose flour (use gluten-free flour for dietary needs) or a cornstarch slurry (¼ cup cornstarch + 1 cup cold water).
- Seasonings: 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, salt, and pepper to taste.
- Optional: ¼ cup white wine for depth of flavor (replace with extra broth if preferred).
- Toppings: Store-bought biscuits, homemade biscuits, or pie crust crackers (see recipe below).
Ingredient Substitutions for Dietary Needs
This recipe is adaptable for various dietary preferences. Use gluten-free flour or cornstarch for a gluten-free version. Swap heavy cream for almond milk or coconut cream for a dairy-free option. Vegetarians can substitute chicken with tofu or extra veggies like mushrooms. The flexibility ensures everyone at the table can enjoy a bowl.
Step-by-Step Recipe Instructions
Making Crock Pot Chicken Pot Pie Soup is straightforward, even for beginner cooks. Follow these detailed steps to create a creamy, flavorful soup that’s sure to impress.
Step 1: Prepare the Ingredients
Chop the carrots, celery, onion, and potatoes into bite-sized pieces for even cooking. If using raw chicken, trim any excess fat. For a time-saving hack, grab a rotisserie chicken and shred it in advance. Having everything prepped makes assembly a breeze.
Step 2: Assemble in the Crock Pot
Lightly grease the slow cooker with cooking spray to prevent sticking. Add the chicken, diced vegetables (except peas and corn), potatoes, and seasonings to the Crock Pot. Pour in the chicken broth and stir gently to combine. If using wine, add it now for extra depth.
Step 3: Cook on Low or High
Cover the Crock Pot and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and the potatoes are tender. The low setting allows flavors to meld more deeply, but high works if you’re short on time.
Step 4: Shred the Chicken
Remove the chicken from the Crock Pot and shred it using two forks. Return the shredded chicken to the pot. This step ensures every bite is packed with tender, juicy chicken.
Step 5: Thicken the Soup
To achieve that classic pot pie texture, whisk the flour with a bit of broth or water to create a slurry, then stir it into the soup. Alternatively, use a cornstarch slurry for a gluten-free option. Add the heavy cream (or substitute) and frozen peas and corn, then cook on high for an additional 30 minutes to thicken.
Step 6: Prepare the Biscuit or Crust Topping
While the soup finishes, bake store-bought biscuits according to package directions or try homemade cheddar crust dippers (recipe below). These toppings mimic the flaky crust of a traditional pot pie and add a delightful crunch.
Step 7: Serve and Enjoy
Ladle the soup into bowls and top each with a biscuit or crust dipper. Garnish with fresh parsley for a pop of color. Serve hot with a side salad or extra veggies for a complete meal.
Cheddar Crust Dippers Recipe
These cheesy, flaky dippers are the perfect stand-in for a traditional pie crust. They’re easy to make and add a fun, interactive element to the meal.
- Ingredients: 1 store-bought pie crust (or homemade), ½ cup shredded cheddar cheese, 1 tbsp chopped fresh parsley.
- Instructions: Preheat the oven to 375°F. Unroll the pie crust onto a parchment-lined baking sheet. Sprinkle with cheese and parsley, pressing lightly to adhere. Bake for 12–14 minutes until golden and bubbly. Break into rustic pieces for dipping.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on 6 servings, including biscuits):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 459 kcal |
| Carbohydrates | 60 g |
| Protein | 19 g |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Sodium | 1170 mg |
| Fiber | 5 g |
| Sugar | 5 g |
Note: Nutritional values vary based on ingredients and portion sizes. Use an online calculator for precise measurements if needed.
Pros and Cons of Crock Pot Chicken Pot Pie Soup
Pros
- Easy Prep: Minimal chopping and hands-on time make it beginner-friendly.
- Customizable: Easily adapts to gluten-free, dairy-free, or vegetarian diets.
- Comforting: Captures the essence of chicken pot pie in a cozy, spoonable form.
- Meal Prep Friendly: Stores well in the fridge for 5–7 days or freezes for up to 3 months (without cream).
Cons
- Cook Time: Requires 4–8 hours, which may not suit last-minute meals.
- Thickening Challenges: May need adjustments to achieve desired consistency.
- Biscuit Dependency: The dish feels incomplete without a bready topping.
Comparison: Crock Pot vs. Stovetop vs. Instant Pot
| Method | Prep Time | Cook Time | Pros | Cons |
|---|---|---|---|---|
| Crock Pot | 10–20 min | 4–8 hours | Hands-off, deep flavor melding | Longer wait time |
| Stovetop | 15 min | 30–40 min | Quick, precise control | Requires constant attention |
| Instant Pot | 10 min | 15–20 min | Fastest option, great for urgency | Smaller batch size, less melding |
The Crock Pot shines for its set-it-and-forget-it ease, making it ideal for busy days. The stovetop is better for quick meals, while the Instant Pot suits those needing speed without sacrificing flavor.
Tips for the Perfect Crock Pot Chicken Pot Pie Soup
- Warm the Broth: Heat the chicken broth before adding it to the Crock Pot to speed up cooking.
- Avoid Grainy Potatoes: Use Yukon gold or russet potatoes, as they hold up better than red potatoes in slow cooking.
- Freezing Tip: Skip the cream if freezing, as it can separate when reheated. Add it after thawing for best results.
- Thicken Smart: If the soup is too thin, add a cornstarch slurry (¼ cup cornstarch + 1 cup cold water) and cook on high for 30 minutes.
- Vegetable Flexibility: Swap peas or corn for green beans, mushrooms, or your favorite veggies.
People Also Ask (PAA) Section
Can I freeze Crock Pot Chicken Pot Pie Soup?
Yes, you can freeze this soup for up to 3 months in an airtight container. To avoid separation, add the cream after thawing and reheating. Thaw in the fridge overnight and reheat on low heat, stirring occasionally.
How do I thicken chicken pot pie soup?
To thicken, create a slurry with ¼ cup flour or cornstarch mixed with 1 cup cold water or broth. Stir it into the soup and cook on high for 30 minutes. Alternatively, blend a portion of the potatoes with broth for a natural thickener.
Can I make this soup dairy-free?
Absolutely! Substitute heavy cream with coconut cream, almond milk, or another dairy-free alternative. Ensure your biscuits or crust dippers are also dairy-free for a fully compliant meal.
What’s the best way to serve chicken pot pie soup?
Serve with flaky biscuits, cheddar crust dippers, or homemade drop biscuits for the full pot pie experience. Pair with a side salad or roasted veggies for a balanced meal.
FAQ Section
How long does Crock Pot Chicken Pot Pie Soup last in the fridge?
It lasts 5–7 days in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add a richer flavor and stay juicy. They shred easily and work well in the slow cooker.
Is this recipe gluten-free?
It can be! Use gluten-free flour or cornstarch for the thickener and serve with gluten-free biscuits or skip the topping.
Can I make this in an Instant Pot?
Yes, cook on high pressure for 9 minutes with cooked chicken or 12 minutes with raw chicken. Follow similar steps, sautéing veggies first.
What can I serve with this soup?
Pair with biscuits, a side salad, or crusty bread. For extra veggies, try a green salad or roasted broccoli.
Where to Get the Best Ingredients and Tools
- Chicken and Broth: Local grocery stores like Kroger or Walmart offer affordable rotisserie chickens and low-sodium broth. For organic options, try Whole Foods or Trader Joe’s.
- Slow Cooker: The Crock-Pot 6-Quart Programmable Cook & Carry is a reliable choice, available on Amazon or Target for around $50.
- Biscuits: Pillsbury Grands! biscuits are a quick option, found in most grocery stores. For homemade, check out this biscuit recipe for a flaky, buttery result.
A Personal Touch: Why This Recipe Works for Me
I first made this soup during a hectic week when I barely had time to breathe, let alone cook. Tossing everything into the Crock Pot felt like cheating, but when I ladled out that creamy, veggie-packed goodness, my family thought I’d spent hours in the kitchen. The kids loved dipping biscuits into the soup, and my husband—who’s picky about textures—couldn’t stop raving about the creamy broth. It’s become our go-to for cozy nights or when we need a crowd-pleaser for potlucks.
Conclusion: A Recipe Worth Trying
Crock Pot Chicken Pot Pie Soup is more than just a meal—it’s a warm, comforting experience that brings people together. Its ease, versatility, and rich flavors make it a staple for any home cook. Whether you’re feeding a family, meal prepping, or just craving a taste of nostalgia, this recipe delivers. So grab your slow cooker, whip up a batch, and let the aroma fill your home. You won’t be disappointed.
