Easy Chicken Pot Pie Soup

We are knee deep into cold weather now here in Ottawa, and that means comforting ourselves with lots of warm food and drinks. What is more comforting than a nice, hot bowl of chicken soup. I don’t know about you, but I much prefer a hearty stew or a cream to a brothy soup. When it comes to eating, i enjoy texture as much as flavour. So I decided to recreate one of my favourite dishes into a creamy and hearty soup.

This recipe came about out of laziness, or rather exhaustion. After a long morning, and realizing that I had forgotten to take meat out of the freezer the night before, I had to get creative. I had some cooked chicken thighs in the freezer, broth, potatoes, and a package of frozen mixed veggies. I decided to throw it all together into the Crock Pot (God bless the inventor of the slow cooker!). Like I said, I’m not a huge fan of broth soups. Think. Think. Think. I got it!!

I had planned on making chicken pot pie at some point, and I had some frozen pie crusts in the freezer. I think this might work! (If you are wondering how I come up with most of my concoctions…this is it.). It did work, and it was a hit! I recently made it again on the stove top, just as easily.

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Here’s what you need to make this recipe yourself:


6-8 Boneless, Skinless Chicken Thighs

2 Boxes Chicken Broth

2 Cups Frozen Mixed Veggies

3 White Potatoes, Peeled and Cut

1 TBSP Dried Rosemary

2 TBSP Italian Seasoning

3 TBSP Cornstarch

1 Frozen Pie Crust, Broken in Pieces


  1. In a slow cooker, add all ingredients except cornstarch and crust.

  2. Cook on high for 4 hours, or low for 6-8 hours, depending on your slow cooker.

  3. When there is about 30-45 minutes left on the timer, remove chicken and shred with fork, then add back in. Remove 1/4 cup of broth into a cup, and add cornstarch to cup, mixing well. Add to the soup. Add frozen pie crust pieces. Stir.

  4. Stir again before serving. Enjoy!