If you love the cozy vibes of classic comfort food but crave an effortless twist, this Easy Pie Soup with Slow Cooker Chicken is about to steal your heart. Imagine all the flavors of a homemade chicken pot pie—tender, juicy chicken, sweet carrots and peas, rich savory broth, and a golden pie crust—all transformed into a creamy, scoopable soup that practically cooks itself. Using your slow cooker means ultimate tenderness and convenience, so you can enjoy fabulous flavor with minimal effort. Whether it’s a family dinner or you’re just warming up a chilly day, every spoonful feels like a culinary hug.

Easy Pie Soup with Slow Cooker Chicken Recipe - Recipe Image

Ingredients You’ll Need

This delicious recipe keeps things blissfully simple, relying on a handful of essentials to create those signature pot pie flavors. Each ingredient is thoughtfully chosen: some add deep, slow-cooked savory notes, others a pop of color, and a few finish everything with irresistible flair.

Chicken breasts or thighs (1 lb): Go with thighs for ultimate tenderness, or use breasts for a leaner option—both soak up the soup’s comforting flavors beautifully.
Chopped yellow onion (1 cup): Provides a naturally sweet, aromatic base that blends seamlessly into the broth.
Diced carrots (1 cup): Add a pop of color and gentle sweetness to each bite.
Chopped celery (1 cup): Offers bright freshness and a touch of crunch that holds up in the slow cooker.
Minced garlic (3 cloves): Gives the whole soup irresistible warmth and depth.
Dried thyme (1 teaspoon): Essential for achieving that signature pot pie aroma—don’t skip it!
Salt (1 teaspoon): Balances all the flavors and brings everything together.
Black pepper (½ teaspoon): Adds gentle heat and savory background notes.
Low-sodium chicken broth (4 cups): The foundation for a rich, comforting soup that lets the ingredients shine.
Frozen peas (1 cup): Bursts of green color and sweet flavor—no need to thaw ahead of time.
Frozen corn (1 cup): Sweet, juicy kernels for color and texture contrast.
Heavy cream (1 cup): Brings luxurious creaminess and a silky feel to each spoonful.
All-purpose flour (¼ cup): Thickens the soup so it’s hearty and satisfying, just like pie filling.
Butter (1 tablespoon): Used for the roux—adds rich flavor and gorgeous gloss to the finished soup.
Refrigerated pie crust sheet (1 sheet, baked and broken into pieces): The crowning glory! Adds that iconic pie touch, flaky and golden.
Fresh parsley for garnish (optional): Gives a fresh burst of green and makes your soup extra inviting.

How to Make Easy Pie Soup with Slow Cooker Chicken

Step 1: Layer Your Ingredients in the Slow Cooker

First things first—grab your slow cooker and add the chicken, onion, carrots, celery, garlic, dried thyme, salt, pepper, and chicken broth. No need to be fussy here; just pile them in and know that magic will happen while you go about your day. This gentle, long cook time ensures your chicken will be fall-apart tender and every veggie perfectly infused with flavor.

Step 2: Cook Low and Slow

Pop the lid on, then cook on low for 6 to 7 hours, or on high if you’re short on time (about 3 to 4 hours). Don’t peek! Holding in that steam guarantees super-moist chicken and deeply flavorful broth. Go run some errands or relax—the slow cooker is doing all the heavy lifting for your Easy Pie Soup with Slow Cooker Chicken.

Step 3: Shred the Chicken

Once everything is cooked and aromatic, use tongs to lift out the chicken. Shred it into bite-sized pieces using two forks—it should come apart easily, like butter. Slide that tender chicken right back into the soup, where it will soak up all those comforting flavors.

Step 4: Prepare the Creamy Roux

While the chicken rejoins the party, melt the butter in a small saucepan over medium heat. Whisk in the flour to make a smooth paste (roux), then gently add in the heavy cream. Stir and cook for two to three minutes until it thickens just a bit—this is your ticket to a dreamy, creamy soup base!

Step 5: Combine, Finish, and Thicken

Pour your cream mixture into the slow cooker and give everything a good stir. Toss in the frozen peas and corn—these will add vibrant color and barely need any cooking thanks to the hot soup. Turn the slow cooker to high and let everything mingle for another 20 to 30 minutes. As it thickens, your kitchen will smell incredible!

Step 6: Bake and Top with Pie Crust

While your soup finishes, bake your pie crust sheet according to the package directions. Let it cool slightly, then break it into delightfully flaky, rustic pieces. When you’re ready to serve, ladle the creamy chicken soup into bowls and top liberally with pie crust—every bite becomes an ode to the best part of a chicken pot pie!

How to Serve Easy Pie Soup with Slow Cooker Chicken

Garnishes

A sprinkle of fresh parsley does wonders, adding a hint of green and a burst of fresh flavor to every bowl. Try a dusting of cracked black pepper or even a drizzle of extra cream if you love things super decadent. Most important, don’t forget those flaky pie crust shards—the true star of your Easy Pie Soup with Slow Cooker Chicken presentation.

Side Dishes

Round out your meal with a crisp green salad tossed in tangy vinaigrette, or offer up warm, oven-fresh rolls for extra dipping. If you’re serving a crowd, think about adding roasted green beans or a little fruit salad to cut the richness in the soup and keep the meal feeling light and balanced.

Creative Ways to Present

Try serving your Easy Pie Soup with Slow Cooker Chicken in big mugs for cozy movie nights, or ladle it into bread bowls for an extra-special touch. For a party, leave the pie crust pieces on the side so guests can add their own topping—fun and interactive! If you’re feeling playful, use small cookie cutters to shape the baked crust for a kid-friendly dinner that’s irresistibly cute.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool completely, then transfer it to an airtight container. The flavors only deepen as it rests! Store in the refrigerator for up to three days—just keep the baked pie crust separate so it stays crispy until you’re ready to eat.

Freezing

This soup freezes beautifully without the cream and pie crust. If you plan to freeze, hold back the cream and crust, cool the soup fully, and transfer to freezer-safe containers. Thaw in the fridge overnight, then reheat and stir in the cream and fresh pie crust right before serving for best results.

Reheating

Warm leftover Easy Pie Soup with Slow Cooker Chicken gently in a saucepan over low to medium heat, stirring occasionally. If the soup has thickened a bit too much in the fridge, just add a splash of chicken broth to loosen it up. Add the pie crust crumbles at the very end to keep them nice and crisp.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just shred leftover rotisserie chicken and add it during the last 30 minutes of slow cooking, right before you stir in the cream. This makes Easy Pie Soup with Slow Cooker Chicken even quicker to prepare and still packed with flavor.

How can I make this soup gluten-free?

To make it gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend and use a gluten-free pie crust for topping. The taste and texture will be just as comforting and delicious!

Can I add potatoes to this soup?

Yes! Diced potatoes (Yukon golds or russets work best) can be added with the other veggies for an even heartier Easy Pie Soup with Slow Cooker Chicken. Cut them into small cubes so they cook evenly in the slow cooker.

What if I don’t have a slow cooker?

No problem! You can simmer everything in a large Dutch oven or soup pot on the stove, covered, over low heat for about 50 to 60 minutes, until the chicken is tender. Just keep an eye on the liquid levels and stir occasionally.

Are there any shortcuts for busy weeknights?

Definitely! Use pre-chopped mirepoix (onion, carrot, celery mix), pre-cooked chicken, or even cook and assemble your pie crust topping ahead of time. That way, you can have this Easy Pie Soup with Slow Cooker Chicken ready in a flash, whenever the craving strikes.

Final Thoughts

If you’re looking for the ultimate cozy, soul-warming meal with hardly any fuss, you need to give Easy Pie Soup with Slow Cooker Chicken a whirl. It’s pure comfort, endlessly satisfying, and so simple anyone can make it—there’s nothing better than tucking into a bowl of creamy chicken pie soup, topped with golden, flaky crust. You’ll love every dreamy spoonful!

Easy Pie Soup with Slow Cooker Chicken Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Pie Soup with Slow Cooker Chicken is a comforting and hearty dish perfect for a cozy night in. Creamy and flavorful, this soup features tender chicken, vegetables, and a flaky pie crust topping that adds a delightful crunch to every bite.

Ingredients

Scale

For the Soup:

1 lb boneless, skinless chicken breasts or thighs
1 cup chopped yellow onion
1 cup diced carrots
1 cup chopped celery
3 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
4 cups low-sodium chicken broth
1 cup frozen peas
1 cup frozen corn

For the Cream Mixture:

1 cup heavy cream
¼ cup all-purpose flour
1 tablespoon butter

For Topping:

1 sheet refrigerated pie crust (baked and broken into pieces)
Fresh parsley for garnish (optional)

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Instructions

Add Ingredients to Slow Cooker: Add chicken, onion, carrots, celery, garlic, thyme, salt, pepper, and chicken broth to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.
Shred Chicken: Remove chicken, shred it, and return it to the slow cooker.
Prepare Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly stir in heavy cream. Cook until slightly thickened.
Combine Ingredients: Pour cream mixture into the slow cooker. Add peas and corn. Cook on high for 20–30 minutes.
Prepare Topping: Bake pie crust according to package instructions. Break into pieces.
Serve: Serve hot, topped with pie crust pieces and parsley.