Description

Discover creamy chicken pot pie soup, a comforting blend of shredded chicken, tender potatoes, carrots, peas, and aromatic herbs simmered in a velvety broth. This recipe captures the classic pot pie flavor while staying light enough for a bowl, making it perfect for busy weeknights or cozy weekend meals. Finished with a splash of heavy cream, the soup offers rich texture and satisfying heartiness. Serve with crusty bread for dipping and enjoy a warm, family‑friendly dish that feels like home.

Ingredients

Scale

1 pound cooked shredded chicken
1 cup diced potatoes
1 cup sliced carrots
1 cup peas
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons vegetable oil

Instructions

Heat vegetable oil in a skillet, sauté onion and garlic until fragrant.
Transfer to slow cooker, add chicken, potatoes, carrots, peas, broth, thyme, salt, pepper.
Cook on low 6-8 hours until vegetables are tender.
Stir in heavy cream, heat gently, serve.

Notes

For a lighter version
use half‑and‑half instead of heavy cream. Add a pinch of smoked paprika for a subtle kick.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg

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