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

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!

slow cooker chicken pot pie soup image with text

This post has been updated with more images and additional useful tips for the reader – January 2024.

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 traditional 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!
close up of bowl of chicken pot pie soup and pie crust wedge
Chicken Pot Pie in Soup Form

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 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.

Parmesan Cheese pie crust cut into wedges on pan

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.

adding the cream and peas to the soup

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.

Crock pot  chicken pot pie soup in a bowl with pie crust wedge

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. 
bowl of chicken pot pie soup served with Parmesan cheese pie crust

More Chicken Slow Cooker Recipes to Try

Printable slow cooker chicken pot pie soup recipe

close up of bowl of chicken pot pie soup and pie crust wedge

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!
5 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: chicken, chicken pot pie, chicken pot pie soup, Parmesan cheese pie crust wedges, Slow cooker, Soup
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 6 servings
Calories: 614kcal

Equipment

  • slow cooker
  • knife
  • cutting board
  • small bowl

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 tablespoon butter, melted
  • ground pepper

Instructions

To make the soup:

  • 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.
  • 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 good stir.
  • 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 thefrozen peas and heavy cream.  Cook an additional 30 – 45 minutes until vegetables are done and soup has thickened a bit.

To Make the Parmesan Cheese Pie Crust Wedges:

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

Nutrition

Calories: 614kcal | Carbohydrates: 65g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 379mg | Potassium: 1699mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6005IU | Vitamin C: 33mg | Calcium: 111mg | Iron: 4mg

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Small crock filled with chicken pot pie soup and topped with a pie crust wedge

Other Slow Cooker Recipes to Enjoy

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  • 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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    17 Comments

    1. 5 stars
      Everything about this soup screams comfort! From that creamy broth to the Parmesan cheese pie crust wedge it’s making my mouth water! Perfect for the cold days we have been having lately.