When the chill starts creeping in and the week drags on, there’s something about a warm, creamy soup that feels like a hug. This crock pot chicken pot pie soup is exactly that kind of meal — hearty but effortless, rich but not overwhelming. It’s the kind of dish you want bubbling away all day while you tackle whatever’s on your to-do list, knowing dinner will be ready the moment you walk in the door.
One evening last week, I set this up before heading out and came back to the cozy smell of slow-cooked chicken and herbs mingling through the house. I was a little distracted by a call as I shredded the chicken, accidentally dropping a few pieces on the counter — classic me, always multitasking. But that little mess didn’t matter once I stirred in the creamy sauce and popped some pie crust bits in the oven. The crispiness of those golden pieces on top was the perfect contrast to the velvety soup, making each spoonful feel a bit more special. I wasn’t expecting it to feel this satisfying on a regular Tuesday, but here we are.
- Gives you the comfort of pot pie without the fuss of baking a whole pie.
- Using the crock pot means you can start it in the morning and come home to a ready meal.
- The flaky pie crust pieces add texture, but you might want to eat them all before they hit the soup—just saying.
- It’s simple — and that’s kind of the point. No complicated steps, just slow-cooked goodness.
If you’re worried about the timing, it’s pretty forgiving. The chicken stays tender and the veggies don’t turn to mush if you leave it on low a bit longer. Plus, the pie crust bits can be baked just before serving, so they never get soggy.
PrintCrock Pot Chicken Pot Pie Soup
A comforting and hearty crock pot chicken pot pie soup loaded with tender chicken, vegetables, and creamy broth, perfect for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
4 cups low sodium chicken broth
1 cup whole milk
1/3 cup all-purpose flour
1/4 cup unsalted butter
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 sheet refrigerated pie crust, cut into 1-inch pieces
Instructions
Place the chicken breasts, diced carrots, diced celery, diced onion, and minced garlic into the crock pot.
Pour the chicken broth over the ingredients in the crock pot.
Add dried thyme, dried parsley, salt, and black pepper to the crock pot and stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the crock pot.
In a medium saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
Stir the milk and flour mixture into the crock pot to thicken the soup.
Add the frozen peas and frozen corn to the crock pot and stir to combine.
Cover and cook on high for an additional 15 minutes until the vegetables are heated through.
Preheat the oven to 400°F (200°C).
Place the pie crust pieces on a baking sheet and bake for 8-10 minutes or until golden and crisp to serve as croutons.
Serve the soup hot, topped with the baked pie crust pieces.
Don’t stress about fancy equipment here; a basic crock pot does the trick beautifully. I like to serve this soup with a side of crusty bread or a simple green salad to round out the meal. Sometimes I swap frozen peas and corn for whatever veggies are lingering in the fridge — carrots and green beans have worked well when I wasn’t feeling the typical mix. And if you want to shake things up, a sprinkle of sharp cheddar or a dash of hot sauce can add a nice kick — though I haven’t tested all those combos thoroughly, so proceed with curiosity.
FAQ
Can I make this soup without a crock pot? Yes, you can simmer it on the stove, but the slow cooker really helps develop the flavor and tenderness.
How do I keep the pie crust pieces crisp? Bake them just before serving and avoid storing them in the soup container.
Can I freeze leftovers? The soup freezes well, but the crust pieces lose their texture, so it’s best to add fresh ones when reheating.
Ready to cozy up with a bowl? Save this recipe for your next slow cooker night — it’s the kind of comfort food that makes weeknights feel a little easier.