Slow Cooker Chicken Pot Pie Soup

Instructions

1. Add ingredients to slow cooker – Place chicken, onion, carrots, celery, peas, garlic, herbs, salt, pepper & paprika in slow cooker. Pour in chicken broth.
2. Cook – Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked.
3. Shred chicken – Remove chicken, shred with two forks, return to slow cooker, and stir to combine.
4. Thicken soup – Mix heavy cream, melted butter, and flour, stir into soup, cover, and cook on high for 20–30 minutes until thickened.
5. Serve hot – Ladle into bowls, top with biscuits or puff pastry, and garnish with fresh parsley.

Cooking Notes & Variations

✔ Use chicken thighs for extra flavor. ✔ Replace heavy cream with half-and-half or milk for a lighter version. ✔ Add corn or potatoes for more texture. ✔ Make it dairy-free – Use coconut milk & cornstarch instead. ✔ Make it spicy – Add cayenne or hot sauce. ✔ Make it gluten-free – Use gluten-free flour & biscuits.

Storage & Meal Prep

✔ Use rotisserie chicken to save time—add it in the last 30 minutes. ✔ Freeze for up to 3 months, thaw overnight, and reheat on the stovetop. ✔ Make it on the stovetop – Cook chicken, veggies & broth over medium heat, then stir in the cream mixture.

A cozy, satisfying meal that brings all the comfort of a chicken pot pie in soup form. Enjoy! Would you like ideas for side dishes or toppings?