If you’re craving comfort food that wraps you in a warm, cozy hug, then this Easy Pie Soup with Slow Cooker Chicken Recipe is your new best friend. It’s like your favorite chicken pot pie transformed into a rich, creamy soup, slow-cooked to perfection so that every bite bursts with tender chicken, fresh veggies, and fragrant herbs. The magic really happens when you top it with a flaky, buttery pie crust that adds just the right amount of crunch to complement the velvety broth. This recipe is straightforward, comforting, and utterly satisfying — perfect for family dinners or any time you need a soul-soothing meal.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe. Each one plays a crucial role: the chicken brings protein and tenderness, the vegetables add vibrant color and texture, the herbs invite a burst of aroma, and the pie crust finishes with golden, flaky perfection.
- 1 lb boneless, skinless chicken breasts: lean protein that cooks up tender and easy to shred.
- 4 cups chicken broth: the rich, flavorful base that ties the whole soup together.
- 1 cup diced carrots: adds natural sweetness and a lovely pop of orange.
- 1 cup diced celery: a mild crunch and subtle earthiness for balanced flavor.
- 1 cup diced onion: sautéed softness and a touch of sweetness to deepen the soup’s character.
- 1 cup frozen peas: quick-cooking and bursting with vibrant green goodness.
- 1 tsp salt: essential seasoning to lift all the flavors.
- 1/2 tsp pepper: adds a gentle heat and depth.
- 1/2 tsp dried thyme: fragrant herb that pairs beautifully with chicken and veggies.
- 1/2 tsp dried rosemary: subtle piney notes that enhance the savory profile.
- 1/2 cup heavy cream: brings silky richness to the soup’s texture.
- 1/4 cup all-purpose flour: used as a thickener for that perfect creamy consistency.
- 1 refrigerated pie crust: baked golden and crisp, it’s the crowning glory of the dish.
How to Make Easy Pie Soup with Slow Cooker Chicken Recipe
Step 1: Combine and Cook the Basics
Start by placing the chicken breasts into your slow cooker. Pour in the chicken broth, then add diced carrots, celery, onion, and peas. Sprinkle the salt, pepper, thyme, and rosemary on top, and give everything a gentle stir so the herbs and veggies distribute evenly around the chicken. Cover and set to cook on low for 6 to 7 hours. This slow, gentle heat lets the flavors meld beautifully and ensures the chicken becomes meltingly tender.
Step 2: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the slow cooker with tongs or a slotted spoon. Use two forks to shred the meat into bite-sized pieces. This step is the ticket to that comforting, hearty texture we love in chicken soup. Return the shredded chicken back into the slow cooker so it can soak in all those fragrant flavors.
Step 3: Thicken the Soup
In a small bowl, whisk together the heavy cream and flour until the mixture is completely smooth and lump-free. Stir this creamy blend into the slow cooker soup. Allow the soup to keep cooking on low for another 30 minutes, stirring occasionally. This time lets the thickener work its magic, turning your broth into a silky pie-style filling that clings to every spoonful.
Step 4: Bake the Pie Crust
While the soup is finishing up, preheat your oven to 400°F (200°C). Unroll your refrigerated pie crust onto a baking sheet. Pop it in the oven and bake according to the package’s instructions or until it bakes up golden brown and delightfully flaky. This crisp crust will be the perfect textural contrast to the lush soup.
Step 5: Serve and Enjoy
It’s time to bring everything together. Ladle your steaming, creamy chicken pie soup into bowls and top each with a piece of the golden-baked pie crust. The moment you combine the warm soup with the crunchy crust on your spoon is pure comfort food heaven. Dive in and savor every mouthful.
How to Serve Easy Pie Soup with Slow Cooker Chicken Recipe
Garnishes
Fresh herbs like chopped parsley or thyme leaves brighten the look and add a pop of fresh flavor that complements the slow-cooked ingredients perfectly. For an extra savory touch, sprinkle some shredded sharp cheddar or Parmesan cheese on top — it melts into the soup beautifully. A dash of cracked black pepper or a few chili flakes can add a little zing if you’re feeling adventurous.
Side Dishes
This soup can easily be a meal on its own, but pairing it with a crisp green salad makes for a refreshing contrast. Crusty bread or garlic rolls are also excellent companions if you want to dip and savor every bit of that delicious broth. For a full, hearty meal, roasted vegetables or a simple coleslaw provide both texture and balance.
Creative Ways to Present
Serve the soup in rustic stoneware bowls to enhance that cozy, homestyle vibe. You could also cut the pie crust into fun shapes with cookie cutters before baking to add a playful touch that will impress kids and guests alike. For an eye-catching presentation, drizzle a swirl of heavy cream or melted butter on top just before serving.
Make Ahead and Storage
Storing Leftovers
Right after your meal, transfer any leftovers to airtight containers and refrigerate. This Easy Pie Soup with Slow Cooker Chicken Recipe holds up well for up to 3 days, letting the flavors deepen over time. Make sure to store the pie crust separately if you have any leftover to keep it crisp.
Freezing
You can freeze this soup successfully if you want to save it for later. Cool the soup completely before pouring it into freezer-safe containers. Omit the pie crust if freezing, as it doesn’t freeze well. When you’re ready to eat, thaw it in the refrigerator overnight for best results.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent scorching. If the soup thickens too much in the fridge or freezer, simply add a splash of chicken broth or water to bring it back to a creamy consistency. Add the pie crust fresh after reheating for the best texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a slightly richer flavor and stay juicy, but they will also darken the soup a bit. Either cut works well, so use what you prefer or have on hand.
Is it possible to make this soup in a regular pot instead of a slow cooker?
Yes, you can make this on the stovetop. Simmer the chicken and vegetables in broth for about an hour until tender, then proceed with shredding and thickening. Just keep an eye on the liquid level and stir frequently.
Can I substitute the heavy cream for something lighter?
You can swap heavy cream for half-and-half or even milk to reduce fat, but the soup won’t be quite as creamy or thick. To compensate, you might need to use a little more flour or a cornstarch slurry for thickening.
How should I store leftover pie crust?
Store any unused pie crust in an airtight container or resealable plastic bag in the fridge for up to two days or freeze it for longer storage. Re-baking the crust just before serving helps bring back its crispness.
Can I add other vegetables to this soup?
Definitely! Feel free to include mushrooms, corn, or diced potatoes for extra heartiness. Just adjust cooking times accordingly so everything becomes tender.
Final Thoughts
This Easy Pie Soup with Slow Cooker Chicken Recipe is a total game-changer when you want dinner that feels special but is seriously simple to throw together. It blends the best parts of a classic chicken pot pie with the comfort and ease of a slow cooker meal. Once you try it, you’ll find yourself reaching for this recipe again and again on cozy nights in. So grab your slow cooker, and let the comforting aromas fill your kitchen — happiness is just a bowl away!
Print
Easy Pie Soup with Slow Cooker Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Easy Pie Soup with Slow Cooker Chicken combines tender shredded chicken with a medley of vegetables in a creamy, herb-infused broth. Slow-cooked to perfection for hours, this hearty soup is beautifully complemented by crispy baked pie crust, making it a perfect cozy meal for any day.
Ingredients
Soup Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Thickening Mixture
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
Pie Crust
- 1 refrigerated pie crust
Instructions
- Prepare Ingredients: Place the chicken breasts in the slow cooker and add the chicken broth, diced carrots, celery, onion, frozen peas, salt, pepper, dried thyme, and dried rosemary. Stir everything together to combine the flavors.
- Slow Cook Chicken and Vegetables: Cover the slow cooker and cook on low heat for 6 to 7 hours, or until the chicken is fully cooked and tender, allowing the flavors to meld perfectly.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker to mix with the vegetables and broth.
- Make Thickening Mixture: In a small bowl, whisk the heavy cream and all-purpose flour together until smooth and free of lumps. This mixture will thicken the soup beautifully.
- Thicken Soup: Stir the cream and flour mixture into the slow cooker. Continue cooking on low for an additional 30 minutes to allow the soup to thicken to a creamy consistency.
- Preheat Oven: While the soup thickens, preheat your oven to 400°F (200°C) in preparation for baking the pie crust.
- Bake Pie Crust: Roll out the refrigerated pie crust on a baking sheet. Bake it in the preheated oven according to the package instructions, or until the crust is golden brown and crispy.
- Serve: Ladle the creamy chicken soup into bowls and top each serving with a piece of the warm, crispy pie crust for a delicious and satisfying meal.
Notes
- You can substitute the chicken breasts with thighs for a richer flavor.
- Feel free to add other vegetables like corn or green beans based on your preference.
- The pie crust can also be served on the side if you prefer it less integrated.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make the soup gluten-free, use gluten-free flour and a gluten-free pie crust.
