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