Slow Cooker Chicken Pot Pie Soup 🥣🍗
Creamy, comforting, and packed with tender chicken and veggies—this soup tastes just like chicken pot pie, but without the fuss of making a crust! Perfect for chilly days.
Ingredients *(6-8 servings)*
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1.5 lbs (680g) boneless, skinless chicken breasts or thighs
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3 cups low-sodium chicken broth
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1 cup water
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1 (10.5 oz) can cream of chicken soup (or homemade substitute)
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1 cup heavy cream (or half-and-half for lighter option)
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3 medium carrots, diced
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2 celery stalks, diced
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup frozen peas
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1 cup frozen corn
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1 tsp dried thyme
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1 tsp dried parsley
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½ tsp poultry seasoning (optional)
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Salt & pepper to taste
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1 cup Bisquick mix (for dumplings, optional)
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⅓ cup milk (for dumplings, optional)
Instructions
1. Slow Cook the Soup:
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Add chicken, broth, water, cream of chicken soup, carrots, celery, onion, garlic, thyme, parsley, poultry seasoning, salt, and pepper to the slow cooker.
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Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
2. Shred Chicken & Thicken Soup:
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Remove chicken, shred with forks, and return to the pot.
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Stir in heavy cream, peas, and corn. Cover and cook 15-20 more minutes on HIGH.
3. Optional Dumplings:
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Mix Bisquick + milk until a soft dough forms.
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Drop spoonfuls onto the hot soup.
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Cover and cook 15-20 mins (HIGH) until dumplings are fluffy.
🍽️ Serving Suggestions:
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Top with buttery crackers, puff pastry croutons, or pie crust strips for a true pot pie feel.
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Pair with a side salad or crusty bread.
💡 Pro Tips:
✅ No cream of chicken soup? Make a quick roux (2 tbsp butter + 2 tbsp flour + 1 cup milk).
✅ For extra flavor, sauté onions, carrots, and celery in butter before adding to the slow cooker.
✅ Gluten-free? Use GF cream soup and GF Bisquick or skip dumplings.
This soup is hearty, creamy, and full of cozy flavors—just like grandma’s pot pie but easier! 😊
Want to make it extra indulgent? Stir in a handful of shredded cheddar cheese at the end! 🧀