If you’re craving ultimate comfort food without standing over the stove, this Slow Cooker Chicken Pot Pie Soup Recipe is exactly what you need. I absolutely love how this soup turns out—creamy, hearty, and loaded with all those cozy pot pie flavors, but in a bowl! Trust me, once you try this, it’ll be your go-to for chilly nights or any time you want something that feels like a warm hug.
Why You’ll Love This Recipe
- Effortless Comfort: Just toss everything in your slow cooker and let it work its magic while you get on with your day.
- Creamy & Cozy: The cream cheese and heavy cream elevate this soup to a rich, velvety dream.
- Family Favorite: My family goes crazy for this one, especially topped with flaky biscuits.
- Flexible Ingredients: You can swap veggies or adjust seasoning to make it your own every time.
Ingredients You’ll Need
This Slow Cooker Chicken Pot Pie Soup Recipe uses simple, wholesome ingredients that play beautifully together. Picking fresh veggies makes a noticeable difference, but frozen works great for convenience!
- Chicken breasts: Boneless and skinless for easy shredding; fresh or thawed frozen works perfectly.
- Frozen peas and corn: They add sweetness and texture—you can substitute canned if needed (just drain them well).
- Carrots: Fresh diced carrots bring a natural sweetness and vibrant color.
- Celery stalk: Adds essential flavor to build that classic pot pie taste.
- Potatoes: Peeled and diced, they add heartiness and help thicken the soup.
- Yellow or white onion: Cooking in the slow cooker softens its bite but retains its richness.
- Cream cheese: At room temperature for smooth blending into the soup’s base.
- Chicken broth: Use low sodium if you want better salt control.
- Chicken bouillon or cube: Boosts the savory depth of the broth.
- Garlic powder: A quick way to layer in gentle garlic flavor throughout.
- Heavy cream: For that luscious, creamy finish; I use 3-4 cups depending on my mood.
- Refrigerated biscuit dough: Bake alongside for the perfect biscuit topping.
Variations
I like to customize this Slow Cooker Chicken Pot Pie Soup Recipe depending on what’s in season or what my family wants. Feel free to get creative and make it your own!
- Vegetable swaps: I’ve tried adding mushrooms or green beans for extra earthiness and texture—both work wonderfully.
- Dairy-free option: Use coconut milk or almond cream instead of heavy cream and cream cheese, and pick dairy-free biscuits.
- Spice it up: Adding a pinch of smoked paprika or cayenne can give it a subtle kick that livens the flavors.
- Make it lower carb: Skip the potatoes or swap the biscuits for cauliflower mash on the side—still pure comfort.
How to Make Slow Cooker Chicken Pot Pie Soup Recipe
Step 1: Load the Slow Cooker
Start by adding the chicken breasts right into the slow cooker. Then pile in the peas, corn, carrots, celery, potatoes, and diced onion. Toss in the cream cheese (make sure it’s softened to room temperature—it’ll blend easier), chicken broth, chicken bouillon, and garlic powder. Give it a gentle stir if you want, but it’s totally fine to leave everything layered. Cover and set your slow cooker to low for 4 to 6 hours. You’ll know it’s ready when the chicken’s cooked through and potatoes are tender enough to pierce with a fork.
Step 2: Shred and Cream It Up
About 30 minutes before serving, pull out the chicken breasts and shred them with two forks. Toss the shredded chicken back into the soup. Stir in the heavy cream and season with salt and pepper to taste. This is the part where the soup becomes irresistibly creamy and rich. Let it cook uncovered for those last 30 minutes so flavors meld beautifully.
Step 3: Bake the Biscuits
While the soup’s finishing, bake your refrigerated biscuit dough according to the package instructions. Fresh, fluffy biscuits are the ultimate companion here—I usually cook them right before serving so they’re warm and flaky.
Step 4: Serve and Enjoy
Ladle the soup into bowls and top each with a biscuit or two (or dunk ’em right in!). If you’re feeling fancy, a sprinkle of fresh thyme adds a lovely herbal note. Grab a spoon, get cozy, and enjoy that creamy, comforting goodness.
Pro Tips for Making Slow Cooker Chicken Pot Pie Soup Recipe
- Softening the Cream Cheese: Bring cream cheese to room temp—it blends easily and creates a silky base without lumps.
- Timing the Shred: Shred the chicken closer to serving time to keep it juicy and tender rather than stringy.
- Balancing the Cream: Start with 3 cups of heavy cream and add more if you want an extra luscious finish—it’s easier to add than take away!
- Biscuit Baking: Don’t bake biscuits too early so they don’t get soggy—oven-fresh biscuits really complete this soup experience.
How to Serve Slow Cooker Chicken Pot Pie Soup Recipe
Garnishes
Fresh herbs like thyme or parsley are my go-to garnishes—they add a burst of freshness that brightens each creamy spoonful. Sometimes I sprinkle just a little cracked black pepper on top for a bit of spice. If I’m feeling indulgent, a small pat of butter melted on the top makes it extra luscious.
Side Dishes
I usually keep it simple here: extra warm biscuits alongside are all you really need. But if you want a veggie side, a crisp green salad with tangy vinaigrette balances the richness perfectly. Roasted Brussels sprouts or a side of steamed green beans are also fantastic companions.
Creative Ways to Present
For a casual weekend brunch, I’ve served this soup in mini bread bowls instead of bowls, which always impresses guests. Another fun idea: top with shredded sharp cheddar cheese before serving and broil for a couple of minutes to create a melty, golden crust. Perfect for holidays or cozy dinner parties.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3-4 days. When you reheat, give it a good stir and add a splash of broth or cream to loosen it up if it’s thickened too much.
Freezing
I’ve frozen this soup multiple times with great results. Let it cool completely, then portion into freezer-safe containers. When ready, thaw overnight in the fridge and reheat gently on the stove, adding a little cream or broth to refresh the texture.
Reheating
Reheat your leftover Slow Cooker Chicken Pot Pie Soup Recipe slowly over medium-low heat on the stove to prevent curdling—stir often and add cream or broth as needed. Avoid microwaving straight from freezer to maintain that silky texture.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great swap if you prefer darker meat. They tend to be more tender and flavorful, but they may require a slightly longer cook time—check that they’re cooked through before shredding.
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Is it necessary to add cream cheese?
Cream cheese helps create a rich, velvety texture and adds a subtle tang that balances the soup. If you want a lighter version, you can skip it, but the soup won’t be quite as creamy.
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What’s the best way to thicken this soup?
The potatoes naturally help thicken the soup as they cook down. If you want it thicker, mash a few potato pieces against the side of the slow cooker before shredding the chicken, or add a slurry of cornstarch and water near the end of cooking.
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Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to soften veggies quickly, then add the rest of the ingredients and cook on high pressure for about 20 minutes. Use natural release, shred the chicken, and stir in cream to finish.
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What if I don’t have refrigerated biscuit dough?
You can serve this soup with homemade biscuits, corn muffins, or even crusty bread from the store. The warm, flaky biscuit just complements this soup so perfectly, but any bread you love will do!
Final Thoughts
This Slow Cooker Chicken Pot Pie Soup Recipe holds a special place in my kitchen because it hits all the right notes—comfort, richness, and ease. I love that I can throw it all together in the morning and come home to a house filled with cozy aromas. You’re going to enjoy every creamy, veggie-packed spoonful, especially topped with those golden biscuits. Give it a try for your next cozy night in—I promise it’ll become a family favorite just like it did for mine!
Print
Slow Cooker Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
Slow Cooker Chicken Pot Pie Soup is a creamy, comforting soup made with tender chicken, vegetables, and cream cheese, cooked slowly to meld flavors, and served with flaky baked biscuits. This hearty soup offers a warm twist on the classic chicken pot pie, perfect for cozy dinners year-round.
Ingredients
Main Ingredients
- 2 medium-large boneless skinless chicken breasts
- 1 cup frozen peas (or 1 can, drained)
- 1 cup frozen yellow corn (or 1 can, drained)
- 1 cup chopped carrots
- 1 celery stalk, chopped
- 2 medium potatoes, peeled and diced
- 1 small yellow or white onion, diced
- 4 ounces cream cheese, at room temperature
- 4 cups chicken broth
- 1 tablespoon chicken bouillon (or 1 chicken bouillon cube)
- 2 teaspoons garlic powder
- 3-4 cups heavy cream
- 1 tube refrigerated biscuit dough
Instructions
- Combine Ingredients: In the slow cooker, combine the chicken breasts, peas, corn, carrots, celery, diced potatoes, diced onion, cream cheese, chicken broth, chicken bouillon, and garlic powder. Stir gently to mix ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on low heat for 4 to 6 hours. The chicken should be cooked through and the potatoes should be tender and easily pierced with a fork.
- Shred Chicken: About 30 minutes before serving, shred the cooked chicken inside the slow cooker using two forks. Stir in the heavy cream thoroughly and season the soup with salt and freshly ground black pepper to taste.
- Bake Biscuits: While the soup finishes cooking, bake the refrigerated biscuit dough according to the package instructions until golden and flaky.
- Serve: Ladle the hot soup into bowls and top each serving with one or two freshly baked biscuits. Optionally, garnish with fresh thyme for added aroma and flavor.
Notes
- This slow cooker chicken pot pie soup combines ease with rich flavors, making it a perfect all-season comfort meal.
- The cream cheese adds creaminess, but you can adjust the amount or substitute with a lower-fat option if desired.
- For thicker soup, reduce the amount of heavy cream or adjust with additional cooked potatoes.
- Frozen vegetables can be swapped with canned options; just make sure to drain excess liquid.
- Fresh herbs like thyme or parsley complement the dish well when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 879 kcal
- Sugar: 8 g
- Sodium: 1439 mg
- Fat: 64 g
- Saturated Fat: 33 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 185 mg
