Slow Cooker Chicken Pot Pie Soup
A comforting and hearty chicken pot pie soup made in a slow cooker, perfect for a cozy meal.
Prep
0
min
Cook
420
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(2)
- 2 celery stalks, sliced
- 1 small onion, diced
🥩Meat & Seafood(2)
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
🫙Pantry Staples(1)
- 2 tbsp cornstarch
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
📦Other(5)
- 1 lb baby potatoes, quartered
- Biscuits, baked, for serving
- 3 carrots, sliced
- 1 cup frozen peas
- 1 cup half-and-half
Nutrition (per serving)
Calories
452
Protein
32g
Carbs
45g
Fat
15g
👨🍳 Instructions
- 1
Add the chicken, potatoes, carrots, celery, onion, broth, garlic powder, thyme, salt, and pepper to your slow cooker.
- 2
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- 3
Remove the chicken, shred it and return it to the slow cooker.
- 4
Whisk the cornstarch into the half-and-half, then stir it into the soup along with the frozen peas. Cook on HIGH for another 15 to 20 minutes.
- 5
Serve warm with baked biscuits on top.
💡 Pro Tips
- ✓Use chicken thighs instead of breasts for this soup because they contain 2-3x more collagen, which converts to gelatin during the 6-7 hour cook and creates a naturally thickened, silky broth without added cornstarch.ingredient2-3x more collagen in thighs
- ✓Cut potatoes to exactly 1-inch cubes (not quartered unevenly) so they cook uniformly in 6-7 hours; smaller pieces dissolve into starch (thickening broth), while larger pieces stay intact, giving you textural contrast.technique1-inch cubes
- ✓Reduce chicken broth by 10-15% (use 3.5-3.75 cups instead of 4) because slow cooking evaporates almost zero liquid, preventing the soup from becoming diluted and watery by the end.ingredient10-15% reduction (3.5-3.75 cups)
- ✓Whisk cornstarch with cold half-and-half at a 1:4 ratio by weight before adding to the hot soup; cold liquid prevents lumps by keeping starch granules separated, while the 15-20 minute HIGH cook fully gelatinizes the starch (achieving proper thickening around 180°F).technique1:4 cornstarch-to-cream ratio; 180°F gelatinization
- ✓Add peas in the final 15-minute HIGH phase, not earlier, because extended cooking (6-7 hours) breaks down chlorophyll and converts them to a mushy, gray-brown color; a short 15-minute cook preserves bright green color and crisp texture.timing15-20 minutes (final phase only)
Share this recipe
Prep
0
min
Cook
420
min
Serves
4
people
Level
beginner
Share this recipe
Slow Cooker Chicken Pot Pie Soup
A comforting and hearty chicken pot pie soup made in a slow cooker, perfect for a cozy meal.
📝 Ingredients
🥬Fresh Produce(2)
- 2 celery stalks, sliced
- 1 small onion, diced
🥩Meat & Seafood(2)
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
🫙Pantry Staples(1)
- 2 tbsp cornstarch
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
📦Other(5)
- 1 lb baby potatoes, quartered
- Biscuits, baked, for serving
- 3 carrots, sliced
- 1 cup frozen peas
- 1 cup half-and-half
Nutrition (per serving)
Calories
452
Protein
32g
Carbs
45g
Fat
15g
👨🍳 Instructions
- 1
Add the chicken, potatoes, carrots, celery, onion, broth, garlic powder, thyme, salt, and pepper to your slow cooker.
- 2
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- 3
Remove the chicken, shred it and return it to the slow cooker.
- 4
Whisk the cornstarch into the half-and-half, then stir it into the soup along with the frozen peas. Cook on HIGH for another 15 to 20 minutes.
- 5
Serve warm with baked biscuits on top.
💡 Pro Tips
- ✓Use chicken thighs instead of breasts for this soup because they contain 2-3x more collagen, which converts to gelatin during the 6-7 hour cook and creates a naturally thickened, silky broth without added cornstarch.ingredient2-3x more collagen in thighs
- ✓Cut potatoes to exactly 1-inch cubes (not quartered unevenly) so they cook uniformly in 6-7 hours; smaller pieces dissolve into starch (thickening broth), while larger pieces stay intact, giving you textural contrast.technique1-inch cubes
- ✓Reduce chicken broth by 10-15% (use 3.5-3.75 cups instead of 4) because slow cooking evaporates almost zero liquid, preventing the soup from becoming diluted and watery by the end.ingredient10-15% reduction (3.5-3.75 cups)
- ✓Whisk cornstarch with cold half-and-half at a 1:4 ratio by weight before adding to the hot soup; cold liquid prevents lumps by keeping starch granules separated, while the 15-20 minute HIGH cook fully gelatinizes the starch (achieving proper thickening around 180°F).technique1:4 cornstarch-to-cream ratio; 180°F gelatinization
- ✓Add peas in the final 15-minute HIGH phase, not earlier, because extended cooking (6-7 hours) breaks down chlorophyll and converts them to a mushy, gray-brown color; a short 15-minute cook preserves bright green color and crisp texture.timing15-20 minutes (final phase only)