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Chef Ava

Crockpot Creamy Chicken Pot Pie Soup

A cozy slow-cooker chicken pot pie soup with tender chicken, potatoes, carrots, celery, peas, and corn in a rich, creamy broth seasoned with classic herbs and spices.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 pound Yukon Gold or russet potatoes, peeled and diced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 small yellow onion, finely diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup heavy cream or half-and-half
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • fresh parsley, for serving
  • warm biscuits, crackers, puff pastry, or crusty bread, for serving

Equipment

  • 6-quart slow cooker
  • large mixing bowl
  • whisk
  • small bowl
  • Two forks

Method
 

  1. Place the chicken in the bottom of a 6-quart slow cooker.
  2. Add the potatoes, carrots, celery, onion, and garlic around and over the chicken. Hold the peas and corn until later.
  3. Sprinkle with thyme, parsley, poultry seasoning, garlic powder, onion powder, salt, and black pepper. Add the bay leaf.
  4. Whisk the chicken broth and cream of chicken soup together until mostly smooth. Pour into the slow cooker.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken reaches 165°F.
  6. Remove the chicken and shred it with two forks or cut it into bite-sized pieces. Return it to the slow cooker.
  7. Stir in the frozen peas and corn. Cover and cook on HIGH for 15–20 minutes.
  8. Stir in the heavy cream or half-and-half.
  9. In a small bowl, whisk the cornstarch and cold water until smooth.
  10. Stir the slurry into the soup. Cover and cook on HIGH for another 15–20 minutes, until the soup thickens.
  11. Remove the bay leaf. Taste and adjust the salt and pepper as needed.
  12. Ladle into bowls and garnish with fresh parsley and black pepper. Serve with warm biscuits, crackers, puff pastry, or crusty bread.

Notes

Use Yukon Gold potatoes for a naturally creamy texture or russet potatoes for a heartier soup. Add the peas and corn near the end to preserve their color and texture. Always whisk cornstarch with cold water before adding it to the hot soup. Remove the bay leaf before serving. Leftovers keep refrigerated for 3–4 days and may need additional broth or cream when reheated.