Slow Cooker Chicken Pot Pie Soup

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 medium onion, finely diced
3 medium carrots, peeled and sliced
2 celery stalks, diced
3 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the Creamy Base:

1 1/2 cups frozen peas
1 cup heavy cream or half-and-half
3 tablespoons cornstarch, mixed with 3 tablespoons cold water (for thickening)
Optional: 1/2 cup shredded cheddar cheese for added richness

For the Crusty Topping:

Refrigerated biscuits, baked and served on the side or on top of the soup
Optional: Puff pastry, baked and cut into squares for a flaky garnish

How to Make Slow Cooker Chicken Pot Pie Soup
Step 1: Prep and Load the Slow Cooker

Add the chicken breasts or thighs to the slow cooker.
Top with diced onion, carrots, celery, chicken broth, thyme, parsley, garlic powder, salt, and pepper.
Stir to combine, ensuring the chicken is submerged in the liquid.

Step 2: Cook Low and Slow

Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
The chicken should be tender and easily shredded by the end of cooking.

Step 3: Shred the Chicken

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