This cozy slow cooker chicken pot pie soup is everything you love about the classic – made easier, gluten-free, and optionally dairy-free. Perfect for a comforting weeknight dinner!
I freaking LOVE chicken pot pie – it’s cozy, comforting and filling. But nothing beats a slow-cooker meal and this slow cooker chicken pot pie soup gives me the cozy flavors I love in the original, with the ease of the crockpot – what’s not to love?
The comfort food level is similar to my slow cooker chicken stew, but is more creamy and filling with peas, and extra toppings.
ingredients in this chicken pot pie soup
This soup has all of the creamy flavors you love in a pot pie, but in chicken soup form! It’s gluten-free (no flour or roux) and I use almond milk to keep it dairy-free.
- olive oil: to brown chicken and aromatics.
- chicken breast: 1 1/2 pounds boneless skinless, you can also use chicken thighs.
- salt and pepper: to season the chicken.
- aromatics: garlic, celery, onion and carrots.
- Yukon gold potatoes: a buttery flavor for this soup! But Russets will also work.
- frozen peas: starchy and delicious for this soup.
- chicken broth: low-sodium so you can control the taste.
- 1 cup milk: unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use heavy cream if not DF)
- spices: dried thyme, dried rosemary, salt and pepper.
- tapioca starch: add at the end with your milk to thicken the soup so it mimics that pot pie filling flavor. You can use cornstarch if you don’t have tapioca.
Can I use chicken thighs instead of chicken breasts?
Boneless, skinless chicken thighs definitely work in place of chicken breasts. They add extra flavor and richness to the slow cooker chicken pot pie soup. They are higher in fat, but the flavor can’t be beat.
Can I use rotisserie chicken?
If you’re short on prep time, skip the browning step and just add 1 1/2-2 cups shredded rotisserie chicken during the last 30 minutes of cooking – just long enough to heat through and soak up the flavor of the broth. You can use store-bought rotisserie or if you’ve got leftovers from making a whole chicken, that also works here.
puff pastry soup toppers!
As-is, this soup is gluten-free, but I love the idea of a little texture similar to chicken pot pie without a full crust. Puff pastry is a tasty topper if you’ve got 10 extra minutes to prep before serving.
You can use regular puff pastry, or if you are gluten-free, Sprouts makes their own version. As does the Sweet Loren’s brand or Schär.
how to make this crockpot soup
Up front there is a small amount of prep but then you dump everything into the slow cooker, and you’ve got a tasty, comforting and filling, creamy pot pie chicken soup!
- Sear chicken: In a skillet with olive oil until browned, then transfer to the slow cooker.
- Sauté: onion, celery, carrots, and garlic; add to the crockpot with the chicken.
- Stir: add potatoes, broth, thyme, rosemary, salt, and pepper.
- Cook: LOW for 6–8 hours or HIGH for 4–6 hours, until chicken is tender and easily pulls.
- Shred: chicken and stir in frozen peas.
- Slurry: mix almond milk and tapioca starch to make a slurry, add to the soup, and cook uncovered for 30 minutes to thicken.
Do I really need to brown the chicken?
Searing the chicken ensures it won’t dry out in the crockpot – esp for a leaner cut like chicken breast. However, if you don’t have time, you can skip this step. Highly suggest if skipping this step to consider chicken thigh over breast since it’s higher in fat.
Do I need to sauté the veggies first?
Sautéing adds flavor, but if you’re short on time, you can skip it and dump everything straight to the slow cooker. The onion, in my opinion, is a lot stronger in flavor if not sautéed so please keep that in mind.
optional puff pastry toppers
Because what’s chicken pot pie without that golden, flaky top? Cut puff pastry into squares or circles – the size of a crouton is what we’re going for here. Brush with a little egg wash, and bake at 400°F for 10–12 minutes until puffed and golden. Serve over each bowl for that cozy, pot-pie feel.
how to store leftovers
because of the milk (dairy-free or cow’s milk), this will most likely separate into a grainy texture if frozen – esp with the potatoes. For that reason, I don’t recommend freezing leftovers. But this soup will last 4-days in the refrigerator!
- To Store. Refrigerate chicken pot pie soup leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers in a large saucepan on the stovetop over medium-low heat until warm.
slow-cooker chicken pot pie soup
Ingredients
- 1 1/2 pounds boneless skinless chicken breast - can use chicken thighs or 1 1/2-2 cups shredded rotisserie chicken
- 1 cup celery, diced – about 3 ribs
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 2 large carrots, sliced into coins
- 2 cups Yukon gold potatoes, chopped (no need to peel) - can also use Russet potatoes
- 3 cups chicken broth - low-sodium
- 1 teaspoon dried thyme spice
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt - plus more to taste
- 1/2 teasoon pepper - plus more to taste
- 1 cup frozen peas
- 1 cup unsweetened almond milk - cashew milk, skim milk, 2% (if you want a richer soup, you can use heavy cream if not DF)
- 2 tablespoons tapioca starch - can also use cornstarch
puff pastry toppers (optional)
- 1 sheet puff pastry
Instructions
- Add 1 tablespoon olive oil to a large skillet on medium high heat. Add chicken breasts and generously season with salt and pepper (about 1 teaspoon of each) and brown chicken until nicely seared, about 5-6 minutes. You do not need to cook all the way through, just browned to keep juicy. Transfer chicken to crockpot.
- To the same skillet, add diced celery, chopped onion and sliced carrots. Sauté until onions are translucent and veggies are soft, about 4-5 minutes. Stir in minced garlic and sauté another 1-2 minutes, until fragrant. Pour skillet contents over browned chicken in the slow cooker.
- Add chopped potatoes to crockpot. Pour in chicken broth, dried thyme, dried rosemary, and 1/2 tsp salt and pepper. Stir to combine everything together.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- At this point, chicken should have started to pull apart on its own. Using 2-forks or tongs, gently shred any whole pieces of chicken that are still intact. Once done, stir in 1 cup of frozen peas.
- Make your slurry: mix almond milk and tapioca starch and pour into slow-cooker. Give everything a stir. Cook on LOW, uncovered, for 30 minutes to allow soup to thicken. Serve and enjoy.
puff pastry soup toppers (optional)
- Cut puff pastry into squares or circles – the size of a crouton is what we're going for here. Bake according to package directions – I did 10 minutes at 400℉, and they were puffed and golden. Serve over each bowl for that cozy, pot pie feel.
Notes
Nutrition
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