Creamy Slow Cooker Chicken Pot PIe Soup
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Add as Google Trusted SourceThis creamy chicken pot pie soup has all the cozy flavors of the classic, made easier in the slow cooker! It’s packed with tender chicken and veggies, with blended cauliflower for a creamy broth without heavy cream.
Last year I made Lillie Eats and Tells’ chicken pot pie soup, and ever since I’ve been on a mission to create a version for Eating Bird Food. I tested a few stovetop versions last year, but none were quite good enough to share. This fall I revisited it with a different approach: letting the chicken and veggies cook together in the slow cooker.
I love a good chicken pot pie, but wanted something simpler that still delivered the tender chicken, cozy herbs and creamy filling. The trick here is blending the cauliflower into the broth, then stirring in a quick roux for that comforting pot pie texture without heavy cream.
I served ours with Cappello’s gluten free buttermilk biscuits, and it was SO good. A warm biscuit for dunking really brings the whole pot pie situation together!
Table of Contents
Why You’ll Love This Chicken Pot Pie Soup
- Comfort food, simplified: All those cozy chicken pot pie flavors without rolling out dough or assembling a pie.
- Creamy with a lighter twist: Blended cauliflower adds creaminess without potatoes, keeping it lower in carbs than a potato-based version. A little butter and milk add richness without heavy cream.
- Packed with protein and fiber: Each serving has approximately 40 grams of protein and 10 grams of fiber.
- The slow cooker does most of the work: No searing or sautéing to start! The chicken and veggies cook together, then you’ll blend the cauliflower and make a quick roux at the end.
- Easy to make gluten-free: Use gluten-free all-purpose flour for the sauce and pair with your favorite gluten-free biscuits for dunking.
If you’re looking for more creamy soups you’ll love my chicken wild rice soup and Zuppa Toscana soup.
Ingredients Needed
- chicken breasts – boneless, skinless chicken breasts cook right in the broth. Chop them into bite-size pieces once they’re cooked.
- yellow onion, carrots and celery – the classic veggie trio that gives the soup its cozy, savory base. I used a 16-ounce bag of baby carrots to save myself the peeling and chopping!
- thyme and rosemary – these herbs give the broth that familiar chicken pot pie flavor. I recommend using fresh for the best flavor, but dried herbs work as well.
- chicken broth or bone broth – either works for the soup base. I used bone broth for the nutrition calculation; regular chicken broth will change the protein per serving.
- cauliflower – a whole head cooks with the chicken and veggies, then gets blended with some broth to make the soup creamy. Keep the pieces large so they’re easier to scoop out.
- butter and flour – these make the roux that thickens the milk sauce. Use all-purpose flour or gluten-free all-purpose flour.
- whole milk – adds richness without heavy cream.
- frozen peas and corn – stir these in at the end so they heat through without cooking all day.
Find the full ingredient list with measurements in the recipe card below.
How to Make Chicken Pot Pie Soup
Step 1: Add the chicken, onion, carrots, celery, garlic, seasonings and broth. Nestle the large cauliflower pieces on top so they’re easier to remove later.
Step 2: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and the vegetables are tender.
Step 3: Remove the chicken and chop into bite-size pieces.
Step 4: Scoop the cauliflower into a blender with enough broth to blend until smooth, then stir it back into the soup.
Step 5: Melt the butter in a small saucepan, whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook for 3–5 minutes, until smooth and thickened.
Step 6: Stir the sauce, chicken, frozen peas and corn into the slow cooker. Cover and cook on HIGH until everything is hot, about 15–30 minutes. Taste, adjust the seasoning and serve.
Brittany’s Tips
- Use baby carrots: I used a 16-ounce bag of baby carrots to skip peeling and chopping large carrots. If any are especially thick, halve them so they cook more evenly.
- Keep the cauliflower chunky: Larger pieces are easier to scoop out for blending. Nestling them on top also helps keep them separate from the smaller veggies.
- Whisk the milk in slowly: Adding it a little at a time helps keep the sauce smooth.
- Adjust the thickness at the end: Stir in a splash of broth or milk if you prefer a thinner soup. It will also thicken as it sits.
Serving Suggestions
Warm biscuits are my favorite way to serve this creamy chicken pot pie soup. I used Cappello’s Gluten Free Buttermilk Biscuits, and they were so good for dipping into the creamy broth. Just be sure to bake the biscuits separately and add them when serving so they keep their texture.
You could also serve it with crusty bread or a simple green salad like my arugula salad or easy kale salad.
Storing Leftovers
- Refrigerator: Divide leftovers into shallow airtight containers and refrigerate within 2 hours of cooking. Store for 3–4 days.
- Freezer: Freeze individual portions for up to 3 months for best quality. The milk-based sauce may separate slightly after thawing. Stir well as it reheats.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring often, until it reaches 165°F. The soup thickens as it sits, so add a splash of broth or milk as needed to loosen the soup.
More Soup Recipes
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Slow Cooker Chicken Pot PIe Soup
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 1 large yellow onion, diced
- 3 cups chopped carrots, about 6 large carrots or 16 oz bag baby carrots
- 2 cups chopped celery
- 3 cloves garlic, minced
- 2 teaspoons salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 teaspoon dried thyme , or 1 Tablespoon fresh thyme
- ½ teaspoon dried rosemary , or 1 ½ teaspoons fresh rosemary
- 4 cups chicken broth or bone broth
- 1 medium cauliflower head, chopped into large chunks
- ¼ cup butter
- ¼ cup all-purpose flour, or gluten-free all-purpose flour
- 1 cup whole milk
- 2 cups frozen peas
- 1 cup frozen corn
- Fresh parsley, for serving
Instructions
- Add the chicken breasts, onion, carrots, celery, garlic, salt, pepper, thyme, rosemary and broth to a 6-quart or larger slow cooker. Stir the vegetables and broth around the chicken, making sure the chicken is mostly submerged. Nestle the large cauliflower florets on top.1½ lbs boneless skinless chicken breasts, 1 large yellow onion, 3 cups chopped carrots, 2 cups chopped celery, 3 cloves garlic, 2 teaspoons salt, ½ teaspoon black pepper, 1 teaspoon dried thyme , ½ teaspoon dried rosemary , 4 cups chicken broth or bone broth, 1 medium cauliflower head
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and the vegetables and cauliflower are tender.
- Remove the chicken and transfer to a cutting board. Chop into bite-size pieces and set aside.
- Use a slotted spoon to transfer the cauliflower to a blender. Add enough broth from the slow cooker to blend until smooth. Follow your blender’s instructions for hot liquids and work in batches if needed. Stir the blended cauliflower back into the slow cooker.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for about 1 minute, until smooth and lightly bubbling.¼ cup butter, ¼ cup all-purpose flour
- Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3–5 minutes, whisking frequently, until the mixture is smooth and thickened.1 cup whole milk
- Stir the milk mixture into the slow cooker. Add the chopped chicken, frozen peas and frozen corn, and stir to combine.2 cups frozen peas, 1 cup frozen corn
- Cover and cook on HIGH for about 15–30 minutes, or until the peas and corn are tender and the soup is hot throughout.
- Taste and add more salt and pepper as needed. If the soup is thicker than you’d like, stir in a splash of broth or milk. Serve with fresh parsley and warm biscuits, if desired.
Notes
- Inspired by Lillie Eats & Tells
- Gluten-free flour: The gluten-free all-purpose flour I tested thickened the soup more than regular all-purpose flour. If needed, stir in extra milk or broth a little at a time until you reach your desired consistency.
- Storage: Refrigerate promptly in shallow airtight containers for 3–4 days, or freeze for up to 3 months. Reheat to 165°F, adding broth or milk as needed.
- Nutrition: Calculate using bone broth and 6 equal servings, excluding optional biscuits and parsley. Values vary by brand and ingredient amounts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Hello! Do you know if this can be made without a slow cooker? I totally understand that thats the point 🙂 but I don’t think we have a slow cooker! Thank you