Crock Pot Chicken Pot Pie Soup

This Crock Pot Chicken Pot Pie Soup is the ultimate cozy comfort food! It’s loaded with tender slow-cooked chicken, hearty potatoes, sweet vegetables, and a rich, creamy broth. Serve it with warm, flaky biscuits for an easy family dinner that tastes just like classic chicken pot pie in soup form.

Ingredients

• 1½ lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ½ cup whole milk

Instructions

1. Place the chicken, potatoes, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, salt, and black pepper into the Crock Pot.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
3. Remove the chicken and shred it with two forks. Return the shredded chicken to the Crock Pot.
4. Add the frozen peas and corn and stir well.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
6. Gradually whisk in the milk and heavy cream until smooth. Cook for several minutes, stirring constantly, until the mixture thickens slightly.
7. Pour the creamy mixture into the Crock Pot and stir everything together.
8. Cover and cook on HIGH for another 15–20 minutes, or until the soup is hot and creamy.
9. Taste and adjust the seasoning as needed.

Serving

Ladle the creamy chicken pot pie soup into bowls and serve immediately with warm, flaky biscuits on the side for dipping.

Tip: For an extra-rich flavor, use chicken thighs instead of chicken breasts.