Chicken Pot Pie Soup Recipe

There’s something magnetic about the idea of comfort in a bowl. When cold evenings demand warmth or you just crave a familiar classic, this chicken pot pie soup answers that call. It’s everything you love about a traditional pot pie just deconstructed, creamier, and effortlessly cozy. Best of all, it’s tailor-made for both stovetop and crockpot cooking.

Why You’ll Love This Recipe

• Creamy, hearty, and ultra-comforting
• Works perfectly as a slow cooker or weeknight stovetop recipe
• No canned soup require just real, wholesome ingredients
• Packed with vegetables and tender shredded chicken
• Easy to adapt: make it dairy-free, gluten-free, or vegetarian

Ingredients Needed

For the Soup Base:

• 6 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, thinly sliced
• 2 celery sticks, diced small
• 8 ounces mushrooms, sliced (white or brown)
• 3 garlic cloves, minced

To Thicken:

• 1/3 cup all-purpose flour (or cornstarch for gluten-free)
• 6 cups chicken stock or broth

• 3-4 tsp salt ((or to taste))
• 1/2 tsp black pepper
• 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces.)
• 5 cups cooked chicken ((shredded))
• 1 cup frozen peas
• 1 cup corn ((frozen or canned))
• 1/2 cup whipping cream
• 1/4 cup parsley (finely chopped, plus more for garnish)

How to Make Chicken Pot Pie Soup

1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
4. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
5. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

Slow Cooker Method

After sautéing the veggies, transfer them to a slow cooker. Add broth, potatoes, salt, pepper, and thyme. Cook on low for 6 to 8 hours or high for 3 to 4. In the last 30 minutes, stir in cooked chicken, peas, corn, and cream.

Serving and Storage Tips

• Serve with buttery biscuits or a crusty baguette for the full pot pie experience.
• Garnish with extra parsley or a dash of paprika.
• Store leftovers in the fridge for up to 3 days in an airtight container.
• Reheat on the stove over low heat, adding a splash of cream or broth to restore consistency.
• Freezer-friendly for up to 3 months. Thaw in the fridge before reheating.

Helpful Notes

• Want vegetarian? Replace chicken with mushrooms or chickpeas.
• No cream? Use half-and-half or a non-dairy option like oat milk.
• Don’t skip the thyme it’s the flavor key that gives this soup its nostalgic pot pie taste.
• Add the peas at the end so they stay vibrant and tender.

Conclusion: Cozy Up with the Ultimate Crockpot Chicken Pot Pie Soup

This soup is more than a meal. It’s that sigh of relief after a long day, the centerpiece of a slow Sunday, or a hug served in a bowl. Creamy, satisfying, and endlessly versatile, it captures the spirit of classic comfort food without the fuss of baking a crust. So whether you’re spooning it straight from the slow cooker or dishing it out for dinner guests, this Chicken Pot Pie Soup is sure to win hearts and fill bellies.

Tried this recipe? Leave a comment and a star rating below. We’d love to hear how you made it your own did you try a dairy-free version, toss in extra veggies, or go full biscuit-topper mode? Don’t forget to share your delicious creations on Pinterest or tag us on Facebook.

Frequently Asked Questions (FAQ)