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Slow Cooker Chicken Pot Pie Soup Recipe: Creamy One-Pot Comfort

Bowl of chicken pot pie soup

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Slow Cooker Chicken Pot Pie Soup

A comforting, hearty soup that’s perfect for chilly evenings. Serve with warm buttered biscuits for a complete meal.
Course:
Soup
Cuisine:
American
Servings:
6

Ingredients

  • 4 lg. skinless, boneless chicken breast halves cut into small cubes
  • 3 1/2 c. red potatoes, cubed
  • 1 c. carrots, chopped
  • 1 c. onion, chopped
  • 1 c. celery, chopped
  • 3 cloves garlic minced
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 1 bay leaf
  • 3 1/2 c. chicken broth
  • 1 1/2 c. heavy cream
  • 1/3 c. all-purpose flour
  • 1 c. frozen petite green peas
  • Buttermilk biscuits for serving

Instructions

  • Place the cubed chicken, red potatoes, carrots, onion, celery, minced garlic, salt, black pepper, thyme, bay leaf, and chicken broth into a 5–6 quart slow cooker. Cover and cook on HIGH for 4 hours. After cooking, remove and discard the bay leaf.
  • Whisk the heavy cream and all-purpose flour together in a glass measuring cup until smooth. Stir this mixture into the slow cooker, then add the frozen peas. Replace the lid and continue cooking for another 30 minutes, until the soup is heated through and slightly thickened. Serve hot with warm buttered buttermilk biscuits.