Slow Cooker Chicken Pot Pie Soup 🥄

Transform your favorite chicken pot pie into a warm, creamy soup that’s perfect for cozy evenings. With tender chicken, hearty vegetables, and an optional crispy pie crust topping, this recipe is a comforting hug in a bowl.
Ingredients
Soup Base:
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
1 cup frozen peas
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Creamy Finish:
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons butter (optional, for added richness)
Optional Pie Crust Topping:
1 sheet refrigerated or frozen pie crust, cut into strips or shapes
Instructions
1️⃣ Prepare the Slow Cooker
In the slow cooker, combine the onion, carrots, celery, minced garlic, chicken, peas, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
Stir gently to combine the ingredients.
2️⃣ Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
3️⃣ Shred the Chicken
Remove the chicken breasts or thighs from the soup. Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the soup.
4️⃣ Thicken the Soup
In a small bowl, whisk together the heavy cream and flour until smooth and lump-free.
Stir the cream mixture into the soup and set the slow cooker to high for an additional 30 minutes, or until the soup thickens.