Crockpot Chicken Pot Pie Soup

This Crockpot Chicken Pot Pie Soup is rich, creamy, and packed with tender chicken, potatoes, vegetables, and hearty noodles. The perfect slow cooker comfort food for busy weeknights.

Crockpot Chicken Pot Pie Soup Recipe

This Crockpot Chicken Pot Pie Soup delivers all the comforting flavors of classic chicken pot pie in an easy slow cooker meal. Tender shredded chicken, soft potatoes, mixed vegetables, and hearty egg noodles simmer in a rich, creamy broth for the ultimate comfort food.

Perfect for chilly evenings, meal prep, or feeding a hungry family, this recipe requires minimal effort while delivering maximum flavor.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 4 cups chicken broth
• 3 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup diced carrots
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces egg noodles
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon dried thyme
• 1 teaspoon parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

1. Add chicken, potatoes, carrots, onion, garlic, chicken broth, thyme, parsley, onion powder, garlic powder, salt, and pepper to the slow cooker.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
3. Remove the chicken and shred it using two forks.
4. Return the shredded chicken to the slow cooker.
5. Stir in the egg noodles and frozen peas.
6. Cook on HIGH for another 20–30 minutes until the noodles are tender.
7. Whisk together the cornstarch and water until smooth.
8. Stir the slurry, butter, and heavy cream into the soup.
9. Cook for another 10 minutes until thickened and creamy.
10. Taste and adjust seasoning before serving.

Tips for Success

• Use rotisserie chicken for an even quicker version.
• Don’t overcook the noodles or they may become too soft.
• Add fresh parsley before serving for extra flavor.
• For a thicker soup, add an extra tablespoon of cornstarch.

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze before adding the noodles and cream for best texture. Freeze for up to 3 months.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Servings: 8
• Calories: Approximately 430 per serving

Frequently Asked Questions

Can I use chicken thighs?

Yes. Boneless skinless chicken thighs stay juicy and work wonderfully in this recipe.

Can I make it without heavy cream?

Yes. Half-and-half or whole milk can be substituted, although the soup will be less rich.

Can I use frozen vegetables?

Absolutely. Frozen mixed vegetables make this recipe even easier.

Can I cook the noodles separately?

Yes. Cooking them separately helps keep leftovers from becoming overly thick.

Conclusion

This Crockpot Chicken Pot Pie Soup is creamy, hearty, and incredibly comforting. Packed with tender chicken, vegetables, potatoes, and noodles, it’s an easy slow cooker dinner that’s perfect for busy families and cold-weather meals.