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Crockpot Chicken Pot Pie Soup

Creamy Crockpot Chicken Pot Pie Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into ½-inch rounds
  • 3 ribs celery, sliced ½-inch thick
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cut into ¾-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 (10.5 oz) can low-sodium cream of chicken soup
  • 1 tsp dried thyme
  • ½ tsp poultry seasoning
  • ½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 bay leaf
  • ⅓ cup milk
  • 3 tbsp cornstarch
  • 1 cup frozen peas
  • Crumbled biscuits, crackers, or pie crust pieces, for serving
  • Chopped fresh parsley, for a bright finish

Method
 

  1. Place chicken, onion, carrots, celery, garlic, and potatoes in a 6-quart slow cooker. Add broth, cream of chicken soup, thyme, poultry seasoning, salt, pepper, and bay leaf. Stir gently.
  2. Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours, until chicken shreds easily and potatoes are tender.
  3. Remove and discard bay leaf. Transfer chicken to a board and shred. Whisk milk and cornstarch together, then stir slurry into the slow cooker with the shredded chicken and peas. Cook on high 15 to 20 minutes until thickened. Season to taste.
  4. Ladle soup into bowls, top with crumbled biscuits or pie crust, and finish with parsley.

Notes

For a high-heat shortcut, cook on high for 3 to 4 hours, checking the potatoes around the 3-hour mark. Leftovers thicken overnight; thin with a splash of milk when reheating.