Slow Cooker Chicken Pot Pie Soup with Parmesan Cheese Pie Crust Wedges

Slow Cooker Chicken pot pie soup will quickly become a family favorite; especially when topped with Parmesan Cheese Pie Crust Wedges!

I love chicken pot pie but sometimes I really just want creamy chicken soup.  This is definitely the recipe to get all the flavors of a traditional homemade chicken pot pie.  So much creamy goodness in this Slow Cooker Chicken Pot Pie Soup and the Parmesan cheese pie crust wedges are really addicting.

Using the slow cooker makes this recipe a time saver and it’s super easy prep.  If you can chop a few vegetables, dice some chicken, and pour in the ingredients for the creamy broth, then you can make this recipe.  It’s that easy and the result is a soup that is the ultimate comfort food.

Why You’ll Love This Recipe

• It’s a fun twist on a classic pot pie recipe.
• Saves time by using the slow cooker
• Uses ingredients that you may already have in the refrigerator and pantry.
• Comfort food!

Slow Cooker Chicken Pot Pie Soup with Parmesan Cheese Crust Wedges

There’s something about this chicken pot pie soup that makes life better. It’s an easy recipe and that alone makes this a comforting dish. I love a creamy soup like this slow cooker cream of potato soup and turning one of my favorite chicken pot pies into a soup made so much sense.

Pot pies do need some form or crust, whether it’s a classic double pie crust or a biscuit topper. For the soup, I used a refrigerated pie crust and added grated Parmesan cheese and freshly ground pepper, baked it, and then cut it into wedges to serve with the soup.

Equipment

• slow cooker
• knife
• cutting board
• small bowl
• whisk

Ingredients

For the soup:

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 6 – 8 small baby red potatoes, quartered
• 2 stalks celery, sliced into ½ – inch pieces
• 3 carrots, peeled and cut into ½ – inch coins
• 1 cup frozen pearl onions
• 2 cloves garlic, minced
• 4 – 5 cups unsalted chicken stock
• ¼ cup flour
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried rosemary)
• salt and pepper to taste
• ¾ cup frozen peas
• 1 cup heavy cream

For the Parmesan Cheese Pie Crust Wedges:

• 1 refrigerator pie crust, room temperature
• 2-3 tablespoons freshly grated Parmesan Cheese
• 1 tbsp butter, melted
• ground pepper

Steps to Make Chicken Pot Pie Soup

Step 1

Place in your crock pot the chicken and all of the vegetables EXCEPT the peas. Add the garlic and 3 cups of the chicken stock.

Step 2

In a small bowl, combine and whisk the remaining one cup of chicken stock with the flour until smooth. Pour into crock pot.  Add the thyme, salt and pepper, and give it all a good stir.

Step 3

Cover and cook for about 4 hours on low. At this point, the potatoes and carrots should be just about done. If not, give them another 30 minutes.  When they are just about done, add the frozen peas and heavy cream.  Cook an additional 30 – 45 minutes until the vegetables are done and the soup has thickened a bit.

Step 4

Preheat oven to 425 degrees. Line a sheet pan with parchment paper ( I use a pizza pan). Unroll pie crust onto the prepared pan. Brush with melted butter.  Sprinkle Parmesan cheese over the crust and a bit of pepper. Bake in the oven for 10 – 12 minutes, until golden brown.  

Step 5

Cut baked pie crust into wedges and serve warm with the soup.

Tips, Tricks, and FAQ

• You can replace the frozen pearl onions with one cup roughly chopped yellow or white onion.  I love using pearl onions because they have so much flavor and are just too cute. Plus – there are no tears shed using them!
• If you don’t have baby red potatoes, cut red potatoes into 1-inch pieces.
• Replace the peas with frozen green beans if you don’t like peas.
• I used fresh herbs but dried herbs are great to use. Remember to use half the amount of fresh if you’re using dried.
• I used unsalted stock as a personal preference as I like to control the amount of sodium. You can use low sodium if you wish. Chicken broth can also be used.
• Feel free to thicken the broth to your consistency with a little more cream. If the broth is too thick, add a little more chicken stock.
• When making the Parmesan cheese pie crust wedges, let your pie crust come to room temperature before baking.  If you aren’t a Parmesan fan, use the cheese of your choice. Cheddar cheese, Asiago cheese, or even Romano cheese is great. 

More Chicken Slow Cooker Recipes to Try

• Slow Cooker Chicken Corn Soup
• Easy Slow Cooked Italian Chicken
• Crock Pot Chicken and Vegetable Soup
• Slow Cooker Buffalo Chicken Sandwiches

Printable slow cooker chicken pot pie soup recipe

Other Slow Cooker Recipes to Enjoy

Asian Style Beef Short Ribs from Confessions of an Overworked Mom

Buffalo Chicken Dip from That Recipe

Cajun 15 Bean Soup (Crockpot) from Art of Natural Living

Chicken Pho (Slow Cooker) from Palatable Pastime

Garlic Parmesan Chicken and Potatoes from Jen Around the World

Healthy Crockpot Balsamic Italian Lentil Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Pork Spring Rolls with Spicy Plum Dipping Sauce from Karen’s Kitchen Stories

Root Beer Puled Pork Sandwiches from The Spiffy Cookie

Slow Cooker Asian Pork from Hezzi-D’s Recipe Box

Slow Cooker Chicken Tikka Masala from A Kitchen Hoor’s Adventures

Slow Cooker Dal Makhni from Magical Ingredients

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