Slow Cooker Chicken Pot Pie Soup

I haven’t had Chicken Pot Pie since the 80s.

When my brother and sister and I were younger, we used to beg my mom for the pot pies in the frozen section. You know exactly which ones I’m talking about, and everyone knows the chicken ones were the best.

In our house, if you got stuck with the beef pot pie, well - you just weren’t fast enough. Chicken is for winners, and I always got chicken, because everything is a competition and as the oldest child, that’s just what I did. Win.

Yesterday, when Landyn Hutchinson (of “Living with Landyn” fame) posted a Slow Cooker Chicken Pot Pie Soup recipe on Instagram, my competitive instincts for chicken pot pie kicked in once again. Even though the recipe called for a cup of heavy cream, canned condensed soup, and puff pastry - things I don’t really eat any more - I saw it as a challenge, not an obstacle.

After making a few innovations based on what was in the pantry, I pulled off the win - a creamy Chicken Pot Pie filling-inspired soup without a drop of heavy cream or canned condensed soup.

Yeah, Yeah, Yeah…About The Nutrition

To keep the carbs in check and make it an everyday meal, eat the Slow Cooker Chicken Pot Pie Soup as-is with no crust/topping. With all the vegetables here, you’re still getting around 30 grams of carbs per serving.

But, if you’re feeling festive and have carbs to spare, hey - I won’t judge if you add a crust or biscuit topping!

This recipe is approved by Mr. FLF, my husband, who said, “This is great stuff” twice while eating it.

My favorite part about this Slow Cooker Chicken Pot Pie Soup? It’s made with what I call “Staple Ingredients” - all foods that I keep on hand in my fridge and pantry on a regular basis. I didn’t need to run to the store! I LOVE that!

Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

Serves 4


2 boneless skinless chicken breasts

half of an onion, diced

3 garlic cloves, minced

3/4 c. diced celery

3/4 c. sliced carrots

150 grams of potato, chopped

1 sprig each of fresh rosemary and thyme

32 oz. low sodium chicken broth

1/2 c. frozen peas

1/4 c. Bob’s Red Mill potato starch

3-4 Tbs. half & half

1 tsp. sea salt + fresh black pepper


1. Into a slow cooker, add chicken breasts, diced onion, minced garlic, celery, carrots, potatoes, herbs, and stock. Cover and cook on high for 2.5-3 hours.

2. Remove chicken onto a cutting board and shred with two forks. Return to pot. Discard herb sprigs and add frozen peas.

3. To thicken the soup and make it creamy: In a small bowl, combine 1/4 c. potato starch with ~1 c. of the hot chicken stock from the slow cooker. Whisk until a thick, pale paste forms and stir it back into the chicken soup. Add 3-4 Tbs. of half & half to make it creamy. Season with 1 tsp. salt and several grinds of fresh black pepper. Taste and adjust seasoning as desired.

Nutrition Info (1/4th of soup - no topping)

279 calories, 5 g fat, 33.4 g carbs (3.6 g fiber), 27 g protein

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