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chicken pot pie soup

Crockpot Chicken Pot Pie Soup

This Crockpot Chicken Pot Pie Soup is the coziest winter dinner—creamy, flavorful, and made without canned soup. A healthier, high-protein version of the classic pot pie that slow cooks to perfection and reheats beautifully for meal prep.
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Course Main Course
Cuisine American
Servings 6

Ingredients
  

Homemade Cream of Chicken (Makes ~1½ cups — use all of it in the soup) :

  • 2 tbsp butter
  • 2 tbsp flour or gluten-free flour
  • 1 cup chicken broth
  • ½ cup milk
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Salt + pepper

Chicken Pot Pie Soup:

  • 1.5–2 lbs chicken breasts or thighs
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp poultry seasoning
  • Salt + pepper
  • 3 cups chicken broth
  • Entire batch homemade cream of chicken
  • 1 –1½ cups frozen peas
  • Optional toppings: puff pastry squares biscuits, pie crust crackers

Let's Make It
 

To make the homemade cream of chicken:

  • Melt butter. Whisk in flour.
    Slowly whisk in broth + milk.
    Add seasonings.
    Simmer 2–3 minutes until thick.
    Use the whole thing in the soup.

To make the soup:

  • Add everything to the crockpot: Add chicken, carrots, celery, onion, garlic, thyme, parsley, poultry seasoning, salt, pepper, broth, and your homemade cream of chicken.
  • Cook:
  • Cook: LOW 6 hours or HIGH 3–4 hours
  • Shred the chicken
  • Shred the chicken: Remove chicken, shred it, and return it to the crockpot.
  • Thicken the soup (Cornstarch Slurry)
    Whisk together: corn starch and water
    Pour into the crockpot and stir well.
  • Turn heat to HIGH and cook an additional 20–30 minutes, or until the soup thickens.
  • Add peas
  • Stir in the frozen peas and cook 5–10 minutes.
  • Serve
  • Serve: Top with puff pastry squares, biscuits, or pie crust crackers for the full pot pie experience.