Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)

white bowl with slow cooker chicken pot pie on white table with pink striped napkin

Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)

This Slow Cooker Chicken Pot Pie Soup is creamy, comforting, and hands-off, just toss in simple ingredients, walk away, and come home to a bowl of classic comfort (with a dairy-free option if you need it)!

Course dinner, Main Course, Soup

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 355

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

2 cups chopped yellow onion
3 cups chopped carrot
2 cups chopped celery
1 teaspoon kosher salt
32- oz chicken stock
1 bay leaf
2 pounds boneless skinless chicken breasts (or thighs)
1 cup frozen peas
¾ cup heavy cream (or full-fat coconut milk for dairy-free)

Instructions

Add the onion, carrot, celery, salt and chicken stock to a 6-quart slow cooker, stirring to combine. Add the chicken and bay leaf, stirring again.
Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through.
Remove the chicken and cut into 1-inch pieces or shred with two forks. Add the chicken back to the slow cooker along with the cream and peas (if using). Keep on warm for 5 minutes for the peas to warm through. Taste and add additional salt if desired.

Notes

Instant Pot: Add the onion, carrot, celery, salt and chicken stock to a 6-quart pressure cooker, stirring to combine. Add the chicken and bay leaf, stirring again. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes for raw chicken or 20 minutes for frozen chicken. If chicken is frozen be sure it's spread in an even layer and stuck together. When the pressure cooker timer is done, quick release the pressure. Remove the chicken and cut into 1-inch pieces or shred with two forks. Add the chicken back to the pressure cooker along with the coconut milk and peas (if using). Taste and add additional salt if desired.
Topping: For a more authentic pot pie experience, serve with crusty bread, or biscuits for topping and dunking.

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