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Crockpot Chicken Pot Pie Soup

A heartwarming soup combining tender chicken, vibrant veggies, and a rich, creamy broth—perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 lbs Boneless, Skinless Chicken Thighs Thighs add more flavor; can substitute with chicken breast
  • 2 tbsp Butter Use unsalted for better control over saltiness
  • 1/4 cup All-Purpose Flour Thickens the soup
  • 4 cups Chicken Broth Homemade or low-sodium for best flavor
  • 1 cup Whole Milk For creaminess
  • 1/2 cup Heavy Cream Adds luxury to the soup
  • 1 medium Yellow Onion Can use shallots or leeks
  • 2 medium Carrots Classic mirepoix
  • 2 stalks Celery Classic mirepoix
  • 2 medium Potatoes Makes soup filling
  • 1 cup Frozen Peas Convenient and sweet
  • 1 cup Frozen Corn Convenient and sweet
  • 1/4 cup Fresh Parsley Adds vibrancy
  • 1 tbsp Garlic Powder Essential seasoning
  • 1 tsp Dried Thyme Essential seasoning
  • to taste Salt & Pepper To adjust seasoning

Method
 

Preparation
  1. In a large pot, melt 2 tablespoons of butter over medium heat.
  2. Add the diced chicken thighs, season with salt and pepper, and cook for 5-7 minutes until no longer pink. Remove chicken and set aside.
  3. In the same pot, melt the remaining butter, add the chopped onions, carrots, and celery, and sauté for 5 minutes until the onions are translucent.
  4. Stir in garlic powder and thyme; cook for an additional minute until fragrant.
  5. Sprinkle flour over the vegetables and cook for 2 minutes while stirring to remove the raw flour taste.
Cooking
  1. Gradually whisk in chicken broth while scraping up any bits stuck to the bottom of the pot, then add potatoes.
  2. Bring to a simmer and let it cook for 15-20 minutes until the potatoes are fork-tender.
  3. Stir in the cooked chicken, frozen peas, and corn, and simmer for 5 minutes to warm through.
  4. Lower the heat and add milk, heavy cream, and parsley. Stir until well combined and heat through without boiling.
  5. Taste and adjust seasoning with salt and pepper.
  6. Ladle the hearty soup into bowls and serve with warm crusty bread or buttery biscuits.

Notes

For extra flavor, consider browning the chicken thighs before adding them to the soup. This soup holds up in the fridge for 3-4 days and freezes beautifully for up to 3 months.