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Creamy chicken pot pie soup in a white bowl, filled with carrots, peas, potatoes, and shredded chicken, garnished with fresh parsley and served with puff pastry on the side.

Crockpot Chicken Pot Pie Soup

This creamy, comforting Chicken Pot Pie Soup is everything you love about the classic dish without the crust. Loaded with tender chicken, vegetables, and a rich broth, it's perfect for slow cookers or a quick stovetop dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 6 tbsp unsalted butter
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 2 medium carrots thinly sliced
  • 2 sticks celery diced small
  • 8 oz mushrooms sliced (white or brown)
  • 3 cloves garlic minced
To Thicken
  • ⅓ cup all-purpose flour or cornstarch for gluten-free
  • 6 cups chicken stock or broth
  • 3-4 tsp salt or to taste
  • ½ 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
  • ½ cup whipping cream
  • ¼ cup parsley finely chopped, plus more for garnish

Method
 

  1. Heat a Dutch oven over medium-high heat and melt butter. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened and lightly golden.
  2. Add mushrooms and garlic. Continue sautéing for 5 minutes until softened.
  3. Stir in flour and cook for 1 minute until golden.
  4. Add chicken stock, sliced potatoes, salt, and pepper. Bring to a boil, reduce heat, and simmer partially covered for 12–15 minutes until potatoes are tender.
  5. Stir in shredded chicken, peas, corn, whipping cream, and parsley. Simmer for 5 more minutes until everything is heated through. Adjust seasoning to taste and remove from heat.

Notes

To make it vegetarian, swap chicken for mushrooms or chickpeas. Use oat milk or another dairy-free alternative if avoiding cream. Add peas at the end to maintain their bright color and texture. Don’t skip thyme—it gives the soup its classic pot pie flavor.