Craving pure, cozy comfort in a bowl? Meet Easy Pie Soup with Slow Cooker Chicken: the luscious twist on classic chicken pot pie you didn’t know you needed. Imagine tender chunks of slow-cooked chicken nestled in a creamy, herby broth bursting with colorful veggies, all crowned with buttery shards of golden pie crust. The best part? The slow cooker does most of the heavy lifting, so you spend less time fussing and more time swooning over every spoonful. Whether you’re cooking for family or craving leftovers all week long, this dreamy soup delivers big flavors with seriously minimal effort.
Ingredients You’ll Need
Every single ingredient in Easy Pie Soup with Slow Cooker Chicken is carefully chosen to make each bite sing with flavor and comfort. These are kitchen staples that come together in the simplest way to make a hearty soup that’s far more than the sum of its parts. Let’s break down what you’ll need and why it matters!
- Chicken Breasts or Thighs: Go for 1 ½ pounds boneless, skinless meat; thighs are especially tender, but breasts work for a leaner option.
- Onion: One medium, diced—this sweet, savory base sets the stage for all the other flavors.
- Carrots: Three, peeled and sliced; they add gorgeous color and natural sweetness.
- Celery: Two stalks, sliced for classic depth and a subtle earthy bite.
- Garlic: Two minced cloves bring a gentle background warmth to the broth.
- Salt: A teaspoon seasons everything as it simmers together.
- Black Pepper: Half a teaspoon gives just the right amount of kick without overpowering.
- Dried Thyme: Just a half teaspoon introduces that familiar, comforting “pot pie” flavor.
- Dried Rosemary: Another half teaspoon for aromatic, savory depth.
- Bay Leaf: One leaf infuses the soup with subtle, complex undertones as it cooks.
- Chicken Broth: Four cups of broth form the backbone of this ultra-flavorful soup.
- Frozen Peas: A cup tossed in at the end keeps them sweet and perfectly tender.
- Frozen Corn: A cup for pops of sunny color and a little crunch.
- Heavy Cream: One cup creates that creamy, luscious “pie” vibe.
- Cornstarch (optional): A tablespoon mixed with water gives you the option for a thicker, heartier soup.
- Refrigerated Pie Crust: Baked separately, then broken into golden, buttery shards for topping or dipping.
- Fresh Parsley (optional): Sprinkled on top, it adds color and a hint of freshness.
How to Make Easy Pie Soup with Slow Cooker Chicken
Step 1: Build the Flavor Base
Start your Easy Pie Soup with Slow Cooker Chicken by layering the chicken, onion, carrots, celery, and minced garlic directly into the slow cooker. Sprinkle in the salt, black pepper, dried thyme, dried rosemary, drop in the bay leaf, and pour over that golden chicken broth. Each ingredient gently mingles and melds as your kitchen fills with that irresistible homemade aroma.
Step 2: Take It Slow
Cover the slow cooker and let it work its magic. Cook everything on low for 6 to 7 hours (perfect for busy days) or on high for 3 to 4 hours if you need dinner sooner. The chicken will emerge incredibly tender, and all the veggies will be perfectly cooked without any effort from you.
Step 3: Shred and Return
Once the chicken is fall-apart tender, carefully remove it and use two forks to shred it into chunky, satisfying pieces. Toss the chicken right back into the pot, ensuring every bite is full of juicy, flavorful meat.
Step 4: Creamy Finish and Veggies
Now for the grand finale: stir in the peas, corn, and heavy cream. If you love a thick, stew-like soup, whisk the cornstarch with a couple of tablespoons of water and add it to the pot. Let everything cook on high for another 20 to 30 minutes so the soup turns irresistibly creamy and all the veggies are perfectly tender.
Step 5: Bake the Pie Crust
While the soup finishes in the slow cooker, bake your pie crust according to package instructions. Once golden and crisp, break it into rustic pieces—these are your edible “croutons,” adding rich, flaky, pie-like goodness to every bowl.
Step 6: Serve and Enjoy
Dish up generous bowls of Easy Pie Soup with Slow Cooker Chicken while it’s sizzling hot. Scatter broken pie crust pieces right on top, or serve them on the side for dunking. A sprinkle of fresh parsley goes a long way for color and a burst of herbaceous freshness.
How to Serve Easy Pie Soup with Slow Cooker Chicken
Garnishes
Adding the finishing touches might be my favorite part! Fresh parsley brings a pop of green and a bright, garden-fresh flavor that cuts through the rich creaminess. If you’re feeling fancy, a little extra black pepper or shaved parmesan on top is never a bad idea, either. The golden shards of pie crust complete the bowl and bring that unmistakable pot pie magic to every spoonful.
Side Dishes
While this soup is hearty enough on its own, you can never go wrong serving Easy Pie Soup with Slow Cooker Chicken alongside a crisp green salad tossed with lemon vinaigrette or some steamed green beans. If you want a full feast of comfort, think warm rolls, homemade biscuits, or even roasted sweet potatoes for a little extra fiber and sweetness.
Creative Ways to Present
Want to impress at your next gathering? Serve the soup in small mugs with pie crust crescents perched on the rim—adorable and perfectly dippable! Or, stir in the pie crust just before serving so it softens into the soup for a full-on pot pie-in-a-bowl experience. For kids, let them “decorate” their own bowls with extra bits of pastry and fresh herbs, making dinner interactive and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Pie Soup with Slow Cooker Chicken keeps beautifully in the fridge for up to four days. Cool the soup completely, transfer to an airtight container, and stash the pie crust separately so it stays crisp until you’re ready to serve again.
Freezing
You can absolutely freeze the soup (without the pie crust)! Let it cool, ladle it into freezer-safe containers, and freeze for up to three months. When you’re ready, thaw overnight in the fridge, bake up a fresh pie crust, and enjoy cozy soup even on the busiest nights.
Reheating
Reheat Easy Pie Soup with Slow Cooker Chicken in a saucepan over low to medium heat, stirring occasionally until hot. If the soup has thickened too much in the fridge, just splash in a bit of extra chicken broth or cream to bring it back to your ideal texture.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Definitely! If you have leftover rotisserie chicken, just skip the slow cooking step and add the shredded chicken in with the peas, corn, and cream. Simmer for 20 to 30 minutes to blend the flavors and you’re all set.
What other vegetables can I add to Easy Pie Soup with Slow Cooker Chicken?
Feel free to customize with whatever you have on hand—think diced potatoes, green beans, or even small broccoli florets. Just make sure any quicker-cooking veggies get added towards the end, so they stay tender but not mushy.
Is there a dairy-free option for this recipe?
Absolutely! Substitute the heavy cream with coconut cream or your favorite plant-based creamer to keep things rich and creamy without the dairy. The flavor will be slightly different, but it’s still delicious and utterly cozy.
Can I make this without a slow cooker?
Yes, just add everything (except peas, corn, cream, and pie crust) to a large Dutch oven or soup pot, cover, and simmer on low heat for about 1 to 1.5 hours until the chicken is cooked through. Then follow the recipe as written for shredding and finishing.
What can I use instead of pie crust on top?
Try puff pastry baked and broken into pieces, or even biscuits—homemade or store-bought. Some folks love topping their Easy Pie Soup with Slow Cooker Chicken with garlic bread or buttery crackers for a tasty twist.
Final Thoughts
If you’re ready for a soul-warming meal that tastes like a loving hug and is easy enough for a busy weeknight, you can’t go wrong with Easy Pie Soup with Slow Cooker Chicken. Whip up a batch, share it with friends or family, and watch how quickly it disappears. Happy soup making!
Print
Easy Pie Soup with Slow Cooker Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with this comforting Easy Pie Soup with Slow Cooker Chicken recipe. Creamy and flavorful, this hearty soup is the perfect way to enjoy a cozy meal with the family.
Ingredients
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 medium onion (diced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- 1 tablespoon cornstarch (optional, for thickening)
- 1 refrigerated pie crust (baked separately)
- fresh parsley for garnish (optional)
Instructions
- Prepare the Soup: Combine chicken, onion, carrots, celery, garlic, seasonings, and broth in the slow cooker. Cook until chicken is tender.
- Shred and Thicken: Shred chicken, return to the cooker, add peas, corn, and cream. Thicken with cornstarch slurry if desired.
- Finish and Serve: Bake pie crust, break into pieces. Serve soup hot with pie crust pieces on top. Garnish with parsley.
Notes
- This recipe is perfect for using up leftover chicken or turkey.
- You can substitute puff pastry or biscuit dough for a different texture.
- Add a splash of white wine to the broth for extra flavor.
Nutrition
- Serving Size: 1 ½ cups soup + pie crust
- Calories: 420
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 105mg
