Chicken Pot Pie Soup (Stovetop or Crock Pot) Recipe
This comforting Chicken Pot Pie Soup recipe brings all the flavor of classic chicken pot pie in a creamy, hearty soup form. Made with tender chicken breasts, savory poultry seasoning, sautéed onions, frozen peas and carrots, and smooth cream cheese, it can be prepared conveniently on the stovetop or in a slow cooker. A thickening agent like xanthan gum or arrowroot powder ensures a rich, velvety texture reminiscent of the traditional pot pie filling. Perfect for a cozy meal, this soup offers the warmth and nostalgia of homemade pot pie without the fuss of baking a crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes stovetop or 4-6 hours slow cooker
- Total Time: 35 minutes stovetop or 4-6 hours slow cooker
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Main Ingredients
- 2 tbsp Unsalted butter (optional, only if sautéing onions)
- 1 medium Onion (diced)
- 1 lb Boneless skinless chicken breasts
- 1 tsp Poultry seasoning
- 1/2 tsp Sea salt (plus more to taste)
- 1/4 tsp Black pepper
- 4 cups Reduced sodium chicken broth
- 1 medium Bay leaf
- 2 cups Frozen peas and carrots (diced)
- 8 oz Cream cheese
- 1/2 tsp Xanthan gum (optional, for thicker soup; or 1 tbsp arrowroot powder or cornstarch)
Instructions
- Prepare onions: Optional but recommended, melt butter in a medium skillet over medium heat. Add diced onion and sauté for 7-8 minutes until soft and beginning to brown, enhancing flavor.
- Slow Cooker: Add chicken and seasoning: Place chicken breasts in the slow cooker. Sprinkle with poultry seasoning, sea salt, and black pepper. Add sautéed or raw onions, chicken broth, and bay leaf.
- Slow cook chicken: Cook on Low for 4-6 hours or High for 2-3 hours until chicken is cooked through and reaches 165°F (74°C).
- Shred chicken: Remove bay leaf and discard. Transfer chicken to a bowl and shred with two forks. Cover and set aside.
- Heat cream cheese: In a bowl, warm cream cheese in microwave or double boiler until soft and stirrable.
- Make creamy base: In a blender, combine softened cream cheese with about 1 cup of broth from the slow cooker and blend until smooth. Add another cup of broth and blend again. Adjust consistency by adding more broth if too thick or blending longer if chunky.
- Thicken soup (optional): For a thicker texture, sprinkle xanthan gum, arrowroot powder, or cornstarch into the blender and blend immediately until smooth.
- Add vegetables and finish cooking: Increase slow cooker to High. Add frozen peas and carrots, cover, and cook 5-10 minutes until vegetables are tender.
- Combine all components: Stir cream cheese mixture vigorously into soup until smooth. Add shredded chicken and adjust salt to taste (additional 1/2 tsp suggested).
- Stovetop method – sauté onions: In a large Dutch oven or pot over medium heat, melt butter. Add diced onions and sauté 7-8 minutes until soft and slightly browned.
- Add ingredients and simmer: Add chicken breasts, chicken broth, poultry seasoning, salt, pepper, and bay leaf. Bring to a boil, reduce heat, and simmer about 20 minutes until chicken reaches 165°F.
- Remove bay leaf and shred chicken: Discard bay leaf, transfer chicken to bowl and shred with forks. Cover and set aside.
- Cook vegetables: Add frozen peas and carrots to pot and cook 5-10 minutes until tender.
- Prepare cream cheese mixture: Heat cream cheese until soft and blend with broth in the same manner as slow cooker method to create a creamy base.
- Thicken soup (optional): Add thickener (xanthan gum, arrowroot powder, or cornstarch) into the blender and blend until smooth, if desired.
- Finish soup: Stir cream cheese mixture into soup and whisk well until smooth. Add shredded chicken and adjust seasoning with salt as needed.
Notes
- Sautéing onions is optional but adds a deeper, more complex flavor to the soup.
- For a gluten-free option, use arrowroot powder or xanthan gum as thickeners instead of cornstarch if preferred.
- Xanthan gum and arrowroot powder provide a thicker texture without altering flavor, but use sparingly to avoid over-thickening.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Adjust salt carefully since chicken broth may contain sodium.
- This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- You can swap frozen peas and carrots with fresh vegetables if available.
Keywords: Chicken pot pie soup, creamy chicken soup, slow cooker chicken soup, stovetop chicken pot pie soup, comfort food soup, creamy soup recipe
