Slow Cooker Pot Pie Soup

chicken pot pie soup bowl

This slow cooker chicken pot pie soup is one you’ll want to keep handy all winter long! It comes together quickly and makes a hearty meal. 


  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 small onion, diced
  • 3 1/2 celery stalks, diced
  • 4 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped carrots
  • 1/4 cup water
  • 1 tablespoon corn starch
  • 1 cup frozen peas
  • 1 1/2 cups half and half
  • 2 tablespoons fresh parsley
  • Biscuits for serving


  1. In the dish of a slow cooker, combine the chicken breast pieces, onion, celery, chicken broth, garlic powder, thyme, salt, pepper, and carrots. Cover with the lid and cook for 4 hours on high, or 6 on low.
  2. In the final 30 minutes, prepare your favorite biscuits.
  3. In a small bowl, whisk the water with the cornstarch until just combined. Add the mixture to the slow cooker along with the green peas and half and half. Stir and cook on low for an additional 30 minutes.
  4. Serve with fresh parsley and biscuits.



* Nutritional information is calculated without biscuits. 


Keywords: slow cooker soup, soup