Slow Cooker Chicken Pot Pie Soup Recipe

This slow cooker chicken pot pie soup recipe is a comforting and hearty dish that's perfect for cold weather. It's a unique twist on the traditional pot pie, where the flavors are allowed to blend and develop for hours in the slow cooker. The result is a delicious soup that tastes just like a classic chicken pot pie, but easier to make and even easier to enjoy.

Photos of Slow Cooker Chicken Pot Pie Soup Recipe

Most of the ingredients for this recipe are pantry staples like onion, garlic, and chicken. For fresh produce like celery, peas and carrots, they can be easily found in the fresh produce section of your supermarket. The pie crust is usually located in the refrigerated section of the supermarket near the dairy products. If you're unable to find fresh thyme, dried thyme can be used as an alternative.

Essential Ingredients for Slow Cooker Chicken Pot Pie Soup

Onion: Provides a savory base for the soup.

Celery: Adds a nice crunch and freshness.

Garlic: Gives a robust flavor.

Chicken breasts: The protein of the dish. Can be substituted with thighs.

Low-sodium chicken stock: Adds depth and flavor.

Thyme: Adds an earthy and slightly minty taste.

Salt and Pepper: Seasoning to enhance the flavors.

Half and half: Makes the soup creamy without being too heavy.

Cornstarch: Acts as a thickener.

Frozen peas and carrots: Adds color, texture and nutrients.

Pie crust: Mimics the crust of a traditional pot pie.

One reader, Harman Daniels says:

This slow cooker chicken pot pie soup recipe is a game-changer! The flavors are rich and comforting, and the convenience of using a slow cooker makes it a winner. The creamy texture and tender chicken make it a perfect comfort food. I highly recommend trying it out!

Harman Daniels

Key Techniques for Making Chicken Pot Pie Soup

How to shred the chicken: After the chicken is cooked, use a fork to shred it into bite-sized pieces. This will help the chicken to be evenly distributed throughout the soup.

How to make the pie crust crumbles: Roll out the refrigerated pie crust on a baking sheet and bake according to package instructions. Once cooled, break it into bite-sized pieces to use as a topping for the soup.

How to whisk the half and half with cornstarch: In a small bowl, whisk together the half and half with the cornstarch until it forms a smooth mixture. This will help thicken the soup as it cooks.

How to layer the ingredients in the slow cooker: Start by layering the onions, celery, and garlic at the bottom of the slow cooker. Then, place the chicken breasts on top of the vegetables before pouring the stock over the chicken. This layering helps infuse the flavors as the soup cooks.

How to bake the pie crust: Roll out the refrigerated pie crust on a baking sheet coated with parchment paper and bake according to package instructions. Allow it to cool to room temperature before breaking it into crumbles for the soup topping.

How To Make Slow Cooker Chicken Pot Pie Soup

Make your weeknight dinners better with this loaded chicken pot pie soup! Let your slow cooker whip this up for no-mess, easy cooking.

Preparation: 10 minutes

Cooking: 3 hours 20 minutes

Total: 3 hours 30 minutes

Serves:

Ingredients

1½cuponion,chopped
½cupcelery,chopped
2garlic cloves,peeled and crushed
3chicken breasts,boneless skinless
2cupslow-sodium chicken stock
2tspfresh thyme,chopped
½tspkosher salt
½fresh ground pepper
1cuphalf and half
3tbspcornstarch
1½cupfrozen peas and carrots
1pie crust,refrigerated, optional

Instructions

In the bottom of the slow cooker, layer the onions, celery and garlic cloves.
Place the chicken breasts on top of the vegetables, then pour the stock over the chicken.
Sprinkle the chicken with thyme, salt and pepper.
Place the lid on the slow cooker, then cook for 3 hours on High or 6 hours on Low.
Remove the chicken from the slow cooker, then shred then into bite-sized pieces with a fork.
Return the shredded chicken to the slow cooker, then stir in the peas and carrots.
Whisk the half and half together with the cornstarch in a small bowl.
Pour the mixture into the slow cooker, then stir to combine.
Cook for an additional 20 minutes.
While the soup is still cooking, roll out a refrigerated pie crust on a baking sheet coated with parchment paper.
Bake according to package instructions, then allow to cool to room temperature.
Break up the pie crust into bite sized pieces.
Ladle the soup into bowls, then top with the pie crust crumbles. Sprinkle with parsley and fresh thyme, if desired.
Serve immediately, and enjoy!

Nutrition

Calories: 457.42kcal
Fat: 23.16g
Saturated Fat: 9.06g
Trans Fat: 0.09g
Monounsaturated Fat: 8.80g
Polyunsaturated Fat: 3.35g
Carbohydrates: 37.73g
Fiber: 3.96g
Sugar: 6.78g
Protein: 24.69g
Cholesterol: 70.60mg
Sodium: 474.35mg
Calcium: 92.12mg
Potassium: 575.75mg
Iron: 2.02mg
Vitamin A: 351.68µg
Vitamin C: 12.15mg

One Simple Trick for Enhancing Flavor

When shredding the chicken, it's best to do it while it's still warm as it's easier to pull apart. Using two forks, hold the chicken with one fork and use the other to pull shreds of chicken off. This will give you evenly shredded chicken that's perfect for your soup. Also, when adding the half and half and cornstarch mixture to the slow cooker, make sure to whisk it well to avoid any lumps. This will ensure your soup has a smooth and creamy texture.

Time-Saving Tips for Busy Cooks

Prep ahead: Chop the onions, celery, and garlic the night before and store them in the refrigerator. You can also pre-shred the chicken and store it in an airtight container.

Use pre-made pie crust: Save time by using store-bought pie crust instead of making it from scratch. This will cut down on prep time and make the recipe even easier to prepare.

High setting: If you're short on time, cook the soup on the high setting for 3 hours instead of the low setting for 6 hours. This will speed up the cooking process without compromising the flavor.

Frozen vegetables: Opt for frozen peas and carrots instead of fresh ones to save time on chopping and preparation.

Thickening agent: Use a cornstarch slurry to thicken the soup quickly, rather than waiting for it to reduce naturally. Mix the cornstarch with the half and half before adding it to the slow cooker for a faster thickening process.

Substitute Ingredients For Slow Cooker Chicken Pot Pie Soup Recipe

onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a delicate touch to the dish.
celery - Substitute with fennel: Fennel has a similar crunchy texture and a hint of licorice flavor, which can complement the soup's taste.
chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are more flavorful and tender, adding richness to the soup.
low-sodium chicken stock - Substitute with vegetable broth: Vegetable broth can be a suitable alternative for a lighter flavor profile and is perfect for vegetarians.
fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, but use it sparingly as it is more concentrated in flavor.
half and half - Substitute with whole milk and heavy cream mix: Mixing whole milk and heavy cream can replicate the richness of half and half in the recipe.
frozen peas and carrots - Substitute with fresh peas and carrots: Using fresh vegetables can enhance the texture and flavor of the soup.
pie crust - Substitute with puff pastry: Puff pastry can be a flaky and delicious alternative for the pie crust, adding a different texture to the dish.

Serving Suggestions for a Delightful Presentation

Elevate the soup with a stunning presentation: When plating the slow cooker chicken pot pie soup, focus on creating a visually appealing presentation. Use a wide-rimmed bowl to showcase the rich and creamy soup, allowing the vibrant colors of the vegetables to stand out against the backdrop of the savory broth.
Garnish with fresh herbs: Add a touch of elegance to the dish by garnishing with a sprinkle of freshly chopped parsley and thyme. The vibrant green hues will provide a pop of color and a burst of fresh flavor, enhancing the overall aesthetic appeal of the soup.
Incorporate a pie crust element: Instead of traditional pie crust crumbles, consider crafting delicate pie crust shards to adorn the soup. These carefully crafted shards can be strategically placed on top of the soup, adding a sophisticated and artistic element to the presentation.
Focus on precision and balance: Pay close attention to the placement of each element on the plate, ensuring that the presentation is balanced and visually harmonious. The goal is to create a visually stunning dish that reflects the care and artistry put into its preparation.
Emphasize the art of plating: Utilize the principles of plating and presentation to create an eye-catching display. Consider incorporating negative space, using the bowl as a canvas to showcase the soup as a work of culinary art.
Highlight the soup's textures: Showcase the contrasting textures of the soup by layering the ingredients thoughtfully. The tender shreds of chicken, vibrant peas and carrots, and velvety broth should be arranged to create a visually dynamic and inviting presentation.
Embrace minimalism: Opt for a minimalist approach to plating, allowing the natural beauty of the soup to take center stage. A clean, uncluttered presentation will draw attention to the exquisite flavors and textures of the dish.

Essential Kitchen Tools You'll Need

Slow cooker: A slow cooker is a countertop electrical cooking appliance that allows for easy and convenient simmering and slow cooking of food.
Knife: A knife is an essential tool for cutting and preparing ingredients for the recipe.
Cutting board: A cutting board provides a stable surface for chopping and preparing ingredients.
Measuring cups and spoons: These are used to accurately measure out the ingredients for the recipe.
Whisk: A whisk is used for blending and mixing ingredients together, ensuring a smooth and uniform consistency.
Small bowl: A small bowl is useful for mixing and combining smaller quantities of ingredients.
Baking sheet: A baking sheet is used for baking the pie crust according to the package instructions.
Parchment paper: Parchment paper is used to line the baking sheet, preventing the pie crust from sticking.
Fork: A fork is used to shred the cooked chicken into bite-sized pieces.
Serving bowls: Serving bowls are used to serve the finished soup.
Parsley: Fresh parsley can be used as a garnish for the soup, adding color and flavor.
Fresh thyme: Fresh thyme can be used as a garnish for the soup, adding a fragrant and earthy flavor.

Storage and Freezing Instructions

Allow the chicken pot pie soup to cool completely before storing or freezing. This will prevent the formation of condensation, which can lead to a watery texture when reheated.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 3-4 days. The flavors will meld together, making the soup even more delicious the next day.
If you plan to freeze the soup, consider the following steps:
- Portion the cooled soup into freezer-safe containers or resealable bags, leaving some headspace for expansion during freezing.
- Label the containers or bags with the date and contents for easy identification.
- Lay the bags flat in the freezer to save space and ensure even freezing.
- Frozen chicken pot pie soup can be stored for up to 3 months.
When ready to enjoy the frozen soup, thaw it overnight in the refrigerator or use the defrost setting on your microwave.
Reheat the thawed soup in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature. You may need to add a splash of chicken broth or water to adjust the consistency if the soup has thickened during storage.
For the best texture, prepare a fresh batch of pie crust crumbles to top the reheated soup. This will ensure a crispy and flaky contrast to the creamy soup.
If you have leftover pie crust crumbles, store them separately in an airtight container at room temperature for up to 2 days. Reheat them in the oven or toaster oven for a few minutes to crisp them up before serving.

How To Reheat Leftovers for Best Results

Reheat the chicken pot pie soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly reheated without burning or sticking to the bottom of the pan.
If you're short on time, you can reheat the soup in the microwave. Transfer the desired portion to a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat the soup, as it may cause the cream to separate or curdle.
For a crispy touch, reheat the pie crust crumbles separately. Spread them out on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they're crisp and warm. This will help maintain the texture contrast between the creamy soup and the crunchy topping.
If the soup has thickened too much during storage, you can thin it out with a little chicken broth or milk while reheating. Add the liquid gradually, stirring constantly, until you reach the desired consistency.
To reheat larger portions of the soup, you can use a slow cooker. Transfer the soup to the slow cooker and heat it on low for 1-2 hours, or until it's heated through. This method is particularly useful if you're reheating the soup for a crowd or want to keep it warm for an extended period.

Interesting Trivia About Chicken Pot Pie

Chicken pot pie soup is a comforting and hearty dish that combines the flavors of a classic pot pie with the ease of a slow cooker. It's a great way to enjoy the flavors of a pot pie in a convenient and delicious soup form.

Budget-Friendly Comfort Food: Is It Economical?

This slow cooker chicken pot pie soup recipe is quite cost-effective for a household. The ingredients, such as chicken breasts, vegetables, and half and half, are relatively affordable and can be found in most grocery stores. The total cost for a household of 4 people is approximately $20, making it a budget-friendly option. The convenience of using a slow cooker also adds value, as it saves time and energy. Overall Verdict: 9/10.

Is This Comforting Soup Healthy or Not So Much?

This slow cooker chicken pot pie soup recipe has some healthy elements, but there's room for improvement. On the positive side, it includes vegetables like onions, celery, peas, and carrots, which provide essential vitamins, minerals, and fiber. The use of low-sodium chicken stock helps control the salt content. However, the recipe also contains some less healthy ingredients:

Half and half, which is high in saturated fat and calories
Pie crust, which is typically made with refined flour and butter, adding more saturated fat and calories
The recipe doesn't specify the use of lean chicken breasts, which could result in a higher fat content

To make this recipe healthier, consider the following suggestions:

Replace the half and half with a lower-fat alternative, such as evaporated skim milk or low-fat milk, to reduce the saturated fat and calorie content
Use a whole wheat pie crust or skip the crust altogether and serve the soup with whole grain crackers or bread for added fiber and nutrients
Ensure that you use skinless, boneless chicken breasts to keep the fat content in check
Increase the variety and amount of vegetables in the soup, such as adding diced potatoes, mushrooms, or green beans, to boost the nutrient density and fiber content
Use herbs and spices to enhance the flavor without relying on excessive salt or fat

By making these adjustments, you can transform this comforting slow cooker chicken pot pie soup into a healthier, more balanced meal that still satisfies your cravings for a warm and hearty dish.

Why Our Editor Loves This Slow Cooker Soup

This slow cooker chicken pot pie soup recipe is a delightful twist on a classic comfort food. The use of a slow cooker allows for the flavors to meld together beautifully, resulting in a rich and hearty soup. The addition of the pie crust crumbles adds a delightful crunch and a touch of whimsy to the dish. The balance of flavors and textures in this recipe is truly exceptional, making it a perfect choice for a cozy family meal or a gathering with friends. It's a wonderful way to enjoy the comforting flavors of chicken pot pie in a convenient and satisfying soup form.

Enhance Your Slow Cooker Chicken Pot Pie Soup Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic, creating a rich and savory side dish that pairs perfectly with the hearty chicken pot pie soup.

Honey Glazed Carrots: Tender carrots coated in a sweet and sticky honey glaze, adding a touch of sweetness to balance out the savory flavors of the chicken pot pie soup.

Buttery Dinner Rolls: Soft and fluffy dinner rolls brushed with melted butter, providing the perfect vehicle for soaking up every last bit of the delicious soup.

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Balsamic Glazed Pork Chops: Juicy and tender pork chops marinated in a balsamic glaze and grilled to perfection.

Mixed Berry Crisp: A delicious dessert made with a mix of fresh berries, topped with a crispy oat and almond crumble.

Appetizer and Dessert Ideas for a Complete Meal

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich filling, making it a delightful start to any meal.

Bruschetta: Elevate your appetizer game with a classic bruschetta, featuring toasted bread topped with a vibrant mixture of ripe tomatoes, fresh basil, garlic, and olive oil. The combination of flavors and textures is sure to impress your guests and leave them wanting more.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of decadence.

Apple Crisp: Savor the warm and comforting flavors of baked apples, cinnamon, and a crunchy oat topping in this delightful apple crisp. Pair it with a scoop of vanilla ice cream for the perfect balance of sweet and tart.

Why trust this Slow Cooker Chicken Pot Pie Soup Recipe:

This recipe guarantees a comforting and flavorful experience, using fresh thyme and kosher salt to enhance the taste. The slow cooking process allows the chicken to absorb the rich flavors of the onion and celery, creating a delicious and hearty soup. The addition of half and half and cornstarch ensures a creamy texture, while the frozen peas and carrots add a burst of color and nutrition. Topping the soup with a flaky pie crust adds a delightful crunch, making this chicken pot pie soup a trustworthy and satisfying choice.

Share your thoughts on this delicious Slow Cooker Chicken Pot Pie Soup recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make it even better!

FAQ:

Can I use chicken thighs instead of chicken breasts?

Yes, you can absolutely use chicken thighs instead of chicken breasts in this recipe. The thighs will add a richer flavor to the soup.

Can I use fresh peas and carrots instead of frozen?

Of course! You can use fresh peas and carrots if you have them available. Just make sure to adjust the cooking time accordingly as fresh vegetables may cook faster.

Can I make the pie crust from scratch?

Definitely! If you prefer to make the pie crust from scratch, go for it. Just make sure to bake it according to the recipe instructions and allow it to cool before breaking it into pieces for the soup.

Can I substitute the half and half with a dairy-free alternative?

Yes, you can use a dairy-free alternative such as coconut milk or almond milk. Just keep in mind that it may alter the flavor slightly.

Can I prepare this soup in advance and reheat it later?

Absolutely! This soup reheats beautifully, so feel free to make it ahead of time and reheat it when you're ready to enjoy. Just store the pie crust crumbles separately to maintain their texture.