Ingredients

For the Soup

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 can (10.5 ounces) condensed cream of chicken soup
• 2 tablespoons unsalted butter
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 bay leaf

For Thickening

• 3 tablespoons all-purpose flour
• ¼ cup cold water

For Serving

• Warm biscuits
• Crusty bread
• Puff pastry pieces
• Fresh parsley, optional
• Extra black pepper, optional

Instructions

1. Prepare the Chicken and Vegetables

Begin by preparing the vegetables. Dice the onion into small pieces so it becomes tender and blends naturally into the soup. Slice the carrots relatively thinly and dice the celery into bite-sized pieces. Mince the garlic.

You can use either chicken breasts or chicken thighs for this recipe. Chicken thighs tend to stay especially juicy during slow cooking, while chicken breasts provide a leaner option. If using very large chicken breasts, you can cut them in half so they cook more evenly.

Place the chicken in the bottom of a 6-quart slow cooker.

Add the diced onion, carrots, celery, and minced garlic around and over the chicken.

2. Add the Seasonings and Broth

Pour the chicken broth into the crock pot. Add the cream of chicken soup and stir gently around the chicken and vegetables. Don’t worry if the condensed soup doesn’t completely dissolve at this point; it will blend into the liquid as the soup cooks.

Add the butter, salt, black pepper, thyme, parsley, rosemary, onion powder, garlic powder, and bay leaf.

Give everything a gentle stir while keeping the chicken mostly submerged in the liquid.

Cover the slow cooker with its lid.

3. Slow Cook the Soup

Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, depending on your slow cooker.

The chicken is ready when it is tender and reaches an internal temperature of at least 165°F (74°C).

Avoid opening the lid repeatedly while the soup cooks. Each time you remove the lid, heat escapes and the cooking process can be delayed.

As the chicken cooks, the vegetables will soften and the broth will become increasingly flavorful.

4. Shred the Chicken

Once the chicken is fully cooked, carefully remove it from the slow cooker and place it on a plate or cutting board.

Use two forks to shred the chicken into bite-sized pieces. You can make the pieces as large or small as you prefer.

Return the shredded chicken to the crock pot.

If you prefer a chunkier soup, simply cut the chicken into small cubes instead of shredding it.

5. Add the Peas and Corn

Stir the frozen peas and corn into the soup.

Frozen vegetables work particularly well here because they require little preparation and retain their texture better than vegetables that have been cooked for many hours.

Cover and continue cooking on HIGH for about 15–20 minutes, or until the vegetables are heated through.

6. Make the Soup Creamy and Thick

In a small bowl, whisk together the all-purpose flour and cold water until completely smooth. This creates a simple slurry that helps thicken the soup without producing lumps.

Slowly pour the mixture into the crock pot while stirring.

Add the heavy cream and stir everything together.

Continue cooking uncovered on HIGH for approximately 15–20 minutes, stirring occasionally, until the soup becomes creamy and slightly thickened.

Remember that the soup will thicken further as it cools, so don’t make it excessively thick while it is still in the crock pot.

7. Taste and Adjust

Remove the bay leaf.

Taste the soup and adjust the seasoning as needed. Add more salt if necessary, along with additional black pepper, thyme, or parsley.

If the soup becomes thicker than you like, stir in a little extra chicken broth or milk until it reaches your preferred consistency.

For an especially rich flavor, you can add another tablespoon of butter at this stage.

8. Serve

Ladle the hot chicken pot pie soup into bowls and garnish with fresh parsley and a little freshly ground black pepper.

For the full chicken pot pie experience, serve each bowl with a warm, buttery biscuit. You can break the biscuit into pieces and place it directly on top of the soup so it soaks up some of the creamy broth.

Crusty French bread, homemade dinner rolls, puff pastry, or buttery crackers are also excellent choices.

Recipe Tips

Use chicken thighs for extra tenderness. Boneless, skinless chicken thighs contain more fat than chicken breasts, which helps them remain moist during the long cooking process.

Don’t add the peas and corn at the beginning. They don’t need hours of cooking. Adding them near the end helps preserve their color, sweetness, and texture.

For an even thicker soup, increase the flour slurry to 4 tablespoons flour mixed with ¼ cup cold water. Add it gradually and allow the soup time to thicken before adding more.

For a thinner soup, add additional chicken broth a little at a time until you reach the desired consistency.

Want more vegetables? Add diced potatoes, mushrooms, green beans, or additional carrots. If adding potatoes, cut them into small, evenly sized pieces so they become tender during the slow-cooking process.

For extra pot-pie flavor, add a small amount of poultry seasoning. It pairs particularly well with chicken, thyme, and creamy vegetables.

Storage and Reheating

Allow leftover soup to cool slightly before transferring it to airtight containers. Refrigerate for up to 3–4 days.

The soup can also be frozen, although creamy soups may separate slightly after thawing. For best results, freeze portions without the biscuits or bread. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, stirring occasionally.

If the soup becomes too thick after refrigeration, add a splash of chicken broth or milk while reheating.

Serving Suggestion

For an easy weeknight meal, prepare the soup in the morning, let the slow cooker do the work throughout the day, and serve it with freshly baked biscuits in the evening. The combination of tender chicken, creamy herb-infused broth, sweet peas and corn, and flaky biscuits gives you all the comforting flavors of traditional chicken pot pie without the effort of making and baking a pie.

Prep Time: 20 minutes Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH Servings: 6–8 Difficulty: Easy