Soup is the ultimate comfort food, and this Easy Pie Soup with Slow Cooker Chicken takes that warmth and flavor to the next level. Loaded with tender chicken, fresh vegetables, and a creamy, savory broth, it’s a one-pot meal that practically makes itself thanks to the magic of a slow cooker. The addition of a pie crust, baked to crispy perfection, adds an unexpected twist, making this dish feel like a hearty and comforting pie in a bowl. Whether you’re serving it for a cozy dinner or looking for a dish to feed a crowd, this soup will be a hit!

Why You’ll Love This Recipe

1. Effortless Cooking

Thanks to the slow cooker, this recipe requires minimal hands-on effort. Simply add the ingredients and let the slow cooker work its magic.

2. Comforting and Hearty

With tender chicken, vegetables, and creamy broth, this soup is as satisfying as a classic pot pie but without the extra work of making a full pie.

3. Perfect for Busy Days

Since it’s made in a slow cooker, you can set it up in the morning and come home to a warm, ready-to-eat meal.

4. Creamy and Flavorful

The addition of heavy cream gives the soup a rich and velvety texture, making it feel indulgent yet balanced with the hearty chicken and veggies.

5. Pie Crust Adds a Fun Twist

Instead of a typical biscuit topping, this recipe uses a crispy pie crust, adding a unique texture and flavor that complements the creamy soup perfectly.

Ingredients

Boneless, skinless chicken breasts
Chicken broth
Diced carrots
Diced celery
Diced onion
Frozen peas
Salt
Pepper
Dried thyme
Dried rosemary
Heavy cream
All-purpose flour
Refrigerated pie crust

Variations

Add More Veggies: Feel free to add other vegetables like potatoes, corn, or parsnips to enhance the soup’s flavor and texture.
Swap the Chicken: If you prefer, use rotisserie chicken or cooked turkey for a quicker option, eliminating the slow-cooker step.
Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the soup gluten-free.
Use a Different Herb Blend: Experiment with different herbs such as sage, oregano, or thyme for a variation in flavor.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy twist to your pie soup.

How to Make the Recipe

Step 1: Prepare the Chicken and Vegetables

Place the boneless, skinless chicken breasts into the slow cooker. Add the chicken broth, diced carrots, diced celery, diced onion, frozen peas, salt, pepper, dried thyme, and dried rosemary.

Step 2: Cook the Soup

Cover and cook the mixture on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

Step 3: Shred the Chicken

Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir.

Step 4: Make the Creamy Base

In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Slowly add this mixture into the soup, stirring constantly to avoid lumps. Let the soup cook for an additional 15-20 minutes, allowing it to thicken.

Step 5: Prepare the Pie Crust

While the soup is thickening, preheat the oven to 400°F. Roll out the refrigerated pie crust and cut it into strips or small squares to create a fun topping.

Step 6: Bake the Pie Crust

Place the pie crust pieces on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.

Step 7: Serve and Enjoy

Ladle the hot soup into bowls and top with the baked pie crust pieces for a crispy, comforting touch. Enjoy!

Tips for Making the Recipe

Use Rotisserie Chicken: For an even faster meal, consider using rotisserie chicken. Simply shred it and add it to the soup at the end of the cooking process.
Thickening Tip: If your soup isn’t as thick as you like, you can make a slurry with flour and water and add it to the soup during the last 10-15 minutes of cooking.
Pie Crust Alternatives: If you don’t have pie crust, you can use biscuit dough or phyllo dough for a different texture.
Seasoning Adjustment: Taste and adjust the seasoning toward the end of cooking. You may want to add a bit more salt or pepper depending on your preference.
Make It Dairy-Free: Swap out the heavy cream for a dairy-free alternative such as coconut milk or cashew cream.

How to Serve

Serve the pie soup hot, topped with the crispy pie crust pieces for added crunch and flavor. This dish is perfect on its own, but you can pair it with a simple salad or garlic bread to round out the meal. It’s hearty enough to be a main course for a family dinner or gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat or in the microwave, adding a bit more broth if the soup has thickened too much.

Freezing

This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. Store it in the freezer for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat on the stove.

Reheating

To reheat, simply warm the soup on the stove or in the microwave. If it has thickened too much in the fridge, you can add a little extra chicken broth or cream to restore its desired consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe and will add extra flavor and moisture to the soup.

2. Can I use frozen vegetables?

Absolutely! If you don’t have fresh vegetables, frozen carrots, peas, and corn will work perfectly in this recipe.

3. How can I make the soup spicier?

Add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce to give your soup a spicy kick.

4. Can I use homemade chicken broth?

Yes, homemade chicken broth will make this soup even more flavorful and comforting.

5. Can I skip the pie crust?

Yes, if you’re not in the mood for pie crust, you can serve the soup without it or replace it with croutons or biscuits.

6. Is it possible to make this soup in a stovetop pot?

Yes, you can make this soup on the stovetop. Just cook the chicken in a large pot with the broth and vegetables, then shred the chicken and follow the remaining steps as directed.

7. How can I make this soup vegetarian?

Replace the chicken with plant-based protein such as tofu or tempeh and use vegetable broth instead of chicken broth.

8. Can I add other spices to this soup?

Definitely! Feel free to add garlic powder, onion powder, or paprika for more depth of flavor.

9. Can I add potatoes to this soup?

Yes, diced potatoes are a great addition and can make the soup even heartier.

10. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 3 days or frozen for later. Reheat before serving.

Conclusion

This Easy Pie Soup with Slow Cooker Chicken is a perfect example of comfort food that’s easy to make, flavorful, and incredibly satisfying. With its creamy broth, tender chicken, and fun pie crust topping, it’s sure to become a favorite in your recipe collection. Whether you’re feeding a family or looking for a simple yet delicious dish, this soup is the answer. Try it today, and enjoy a warm, hearty meal with minimal effort!