Creamy, comforting, and perfect for a weeknight dinner on a chilly winter night, this Crock Pot chicken pot pie soup will have you coming back for seconds. Soft, juicy chicken teams up with aromatic herbs andlots of veggies in a rich, creamy broth that getstopped with a crispy and flaky biscuit- this one's truly a hug in a bowl.
Chicken pot pie is an absolute classic, famous for its hearty, comforting deliciousness. In a traditional recipe, you'll find soft chunks of chicken, bright veggies, and lots of herbs cooked in a creamy sauce, topped with a flaky pastry crust.
This slow cooker variant takes it to the next level, making it so much more convenient without compromising on the flavors. As we enter the last few months of the year, I find myself using my Crockpot for lots of soups in specific. My tangy Crockpot tomato soup and slow cooker broccoli cheese soup have been on repeat in my household, but this time, I really wanted to try something classic and creamy, and that's when I tried this recipe.
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Why You'll Love This Recipe
- It's easy to make, and everything goes into one pot, which means less cleanup.
- It's classic comfort food- the soft chicken, the veggies, and the creamy, velvety broth all together in a single bowl.
- Cozy, comforting, and hearty, it is the perfect family meal that everyone will enjoy, especially during the colder months.
Ingredients for the Crockpot Chicken Pot Pie Soup Recipe
- Fresh vegetables: I used a classic mix of carrots, onions, and celery for the base of the soup. They lend a nice and delicate flavor to the soup and also add to the texture. I also added some chopped Yukon Gold potatoes to bring a hearty element to the soup.
- Chicken: Stick to the classic chicken breast here. It's cheap, satisfying, and packs in lots of savory deliciousness.
- Canned vegetables: For a nice pop of color and some extra flavor, I also added some canned peas and corn.
- Garlic: For its delightful aroma. Use fresh minced garlic, but if you don't have it, garlic powder can work in a pinch.
- Chicken broth: Opt for low-sodium chicken broth to keep it healthier.
- Heavy cream: For that rich, creamy deliciousness.
- Sour cream: To lend the soup a bit of a tangy flavor.
- Seasonings: I kept it simple here, and just used some salt, pepper, a bay leaf, some rosemary, and thyme.
- Biscuits: Pillsbury Grands is the best for the perfect crunchy and flaky topping.
Variations & Substitutions
- Throw in some chopped herbs like parsley, chives, or even dill to lend some bright and fresh flavors to the soup.
- To make it extra cheesy, stir in a cup of grated cheddar cheese during the last 15 minutes of cooking.
- Add some sauteed mushrooms into the mix with a dash of butter to bring some earthy flavor and complexity to the dish.
- Spice it up by adding a teaspoon of curry powder along with the other seasonings.
- Drizzle some fresh lemon juice and zest into the pot pie soup right before serving to bring an extra citrusy flavor to the dish.
- Play around with your favorite spices to add some more deliciousness to the dish. Paprika, cumin, and red pepper flakes are all great choices.
- Swap the chicken with tofu or chickpeas and the chicken stock with veggie stock to make a vegetarian version of the dish.
- To make the dish dairy-free, skip the heavy cream and sour cream, and just use some coconut milk.
How To Make Chicken Pot Pie Soup in Crockpot
Step 1: Prepare the vegetables: Wash and chop all the vegetables, and layer them into the Crockpot. Place the chicken breasts on top of these veggies.
Step 2: Add remaining ingredients: On top of the chicken, layer the peas, corn, garlic, chicken broth, potatoes, and seasonings.
Step 3: Cover and cook: Cover the Crockpot with the lid, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Step 4: Shred the chicken: Get the chicken breasts out of the Crokpot around 30 minutes before cooking time is complete, and shred it well. Add it back into the pot with the heavy cream, and sour cream and mix well. Cover and continue to cook.
Step 5: Add biscuits and serve: Bake the biscuits as per the instructions on the package. Serve with a bowl of soup and enjoy!
Recipe Tips
- To speed things up, you can chop the veggies in advance and store them in an airtight container.
- Crush the dried herbs slightly before you add them to the soup. This helps release their aromatic oils, and your creamy chicken pot pie soup will have a much better flavor.
- Remember to add the sour cream and heavy cream towards the end of the cooking time. This will prevent them from curdling.
- Stick to the package instructions when baking the refrigerated biscuit dough. This will ensure they're perfectly golden and crisp.
- If you want to have a thicker soup, prepare a simple slurry made using a 1:1 mixture of flour and cold water, and pour this slurry into the soup during the last 30 minutes of cooking.
- Add in other mix-ins like cooked quinoa, pearl barley, and even some wild rice to bulk up the soup and make it more nutritious.
Serving Suggestions
You can enjoy the Crockpot chicken pot pie with biscuits and make it a hearty meal, or even team it up with some sides if you really want to go the extra mile.
I personally love pairing it with greens like my Crockpot collard greens or my Crockpot green beans. And on days when I've run out of biscuit dough, but I really want something to mop up that soup, I lean towards my easy slow cooker focaccia.
Recipe FAQs
Yes, you can use bone-in chicken too! Just make sure you check the internal temperature of the chicken to ensure it is cooked well, then get it out, shred it, and pop it back into the soup.
Swap the heavy cream with half-and-half or whole milk to make a lighter version of the soup. Remember that the texture and richness may be different when you do this.
Yes! Simply use cornstarch or gluten-free flour to make the slurry, and skip serving the soup with biscuits.
Yes! You can! Just remember to thaw and drain them first before you add them to your Crockpot.
Storing & Freezing
Storing: Allow the leftover soup to cool down completely before you transfer it to an airtight container. You can then refrigerate this for up to 3-4 days.
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. You can also adjust the consistency of the soup by adding a splash of water or chicken broth if you want to.
Freezing: Make the soup last longer by portioning it out into freezer-safe containers and freezing it for up to 3 months.
Remember to leave a bit of room on the top for the liquid to expand, and ideally, label every container with the date. Also remember to allow the soup to thaw overnight in the refrigerator, and then reheat it the next day.
More Comforting Crock Pot Soup Recipes
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Crock Pot Chicken Pot Pie Soup
Ingredients
- 1 cup yellow onion (diced)
- 1½ cup carrot (diced)
- 1 cup celery (diced)
- 2 medium boneless, skineless chicken breasts
- 1 can peas (drained)
- 1 can whole kernel corn (drained)
- 3 tsp garlic (minced)
- 4 cups low sodium chicken broth
- 3 medium Yukon gold potatoes (diced)
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- ¾ cup sour cream
- 2 cups heavy cream
- 1 (16 oz) refrigerated biscuit dough (I used 8 count Pillsbury Grands)
Instructions
- In a 6-quart slow cooker add onion, carrots, and celery to the bottom. Place the chicken breasts on top.
- Add peas, corn, garlic, chicken broth, potatoes, salt, pepper, thyme, rosemary and bay leaf.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before cooking time is through. Remove chicken and shred with two forks. Add back into the slow cooker with sour cream and heavy cream. Mix until well combined. Cover and continue to cook for 30-minutes.
- Bake your biscuits per the instruction on the packaging.
- Serve while hot with a biscuit on top and enjoy!
Notes
- To speed things up, you can chop the veggies in advance and store them in an airtight container.
- Crush the dried herbs slightly before you add them to the soup. This helps release their aromatic oils, and your soup will have a much better flavor.
- Remember to add the sour cream and heavy cream towards the end of the cooking time. This will prevent them from curdling.
- Stick to the package instructions when baking the refrigerated biscuit dough. This will ensure they're perfectly golden and crisp.
- If you want to have a thicker soup, prepare a simple slurry made using a 1:1 mixture of flour and cold water, and pour this slurry into the soup during the last 30 minutes of cooking.
- Add in other mix-ins like cooked quinoa, pearl barley, and even some wild rice to bulk up the soup and make it more nutritious.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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