Crockpot Chicken Pot Pie Soup

As the chill of autumn settles in and the leaves begin to turn golden, there’s nothing quite like the warmth of a hearty bowl of soup to soothe the soul. One of my fondest memories is of rainy Sunday afternoons spent in my grandmother's kitchen, where the aroma of her chicken pot pie wafted through the air, mingling with laughter and stories shared around the table. Those flavors and feelings have inspired me to create a cozy twist on a classic dish: Cozy Chicken Pot Pie Soup. This soup captures the essence of that beloved pot pie, complete with tender chicken, hearty vegetables, and a creamy broth, all while being incredibly easy to make in the comfort of your own home.

Warm up this autumn with a bowl of Cozy Chicken Pot Pie Soup, a comforting twist on a classic dish that captures the essence of home. Simple to make and bursting with flavors, this soup combines tender chicken, hearty vegetables, and a creamy broth that will transport you back to cherished moments in the kitchen. Perfect for chilly evenings, it's an easy, heartwarming recipe that’s sure to become a family favorite. Dive in and enjoy the cozy vibes!

Print Recipe Pin Recipe

Ingredients

1 pound boneless, skinless chicken breasts

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 medium potatoes, diced

1 cup frozen peas

4 cups chicken broth

1 cup milk or heavy cream

1 cup frozen corn

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon black pepper

¼ cup all-purpose flour (for thickening)

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

Fresh parsley for garnish (optional)

Biscuits or crust (for serving, optional)

Instructions

Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for about 3-4 minutes on each side, until golden brown. Remove from heat and shred the chicken once it has cooled slightly. Set aside.

Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

Load the Crockpot: In a 6-quart crockpot, combine the shredded chicken, sautéed onions and garlic, sliced carrots, diced potatoes, frozen peas, and frozen corn.

Mix the Aromatics and Broth: Pour in the chicken broth, milk or heavy cream, Worcestershire sauce, and add all spices: thyme, rosemary, salt, and black pepper. Stir well to combine all the ingredients.

Thicken the Soup: In a small bowl, whisk together the flour with a couple of tablespoons of broth from the crockpot to make a smooth paste. Stir this mixture back into the crockpot. This will help thicken the soup as it cooks.

Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the vegetables are tender.

Final Touches: Once fully cooked, give the soup a good stir. Taste and adjust seasonings if needed. If you want a creamier soup, you can add a little more milk or cream at this stage.

Serve: Ladle the soup into bowls. If desired, serve with warm, flaky biscuits or crust on the side. Garnish with fresh parsley for an added touch.

Prep Time: 15 minutes | Total Time: 6-8 hours (Crockpot time) | Servings: 6-8