Chicken Pot Pie Soup
Posted Feb 23, 2017, Updated Jul 13, 2024
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This Slow Cooker Chicken Pot Pie Soup only takes 10 minutes to prepare! This recipe is made from scratch (no canned soups), cozy and delicious
There’s something about winter that makes me want to stay in, wear my slippers, and alternate between eating soup, like this Chicken pot pie soup, potato soup, chicken and rice soup, vegetable soup and this kale sausage soup, and drinking hot chocolate all day long.
This Slow Cooker Chicken Pot Pie Soup is one of my family’s favorite meals! It’s one of my favorites too because it literally takes a total of 10 minutes of prep work to make.
There are so many things to love about this lightened-up Slow Cooker Chicken Pot Pie Soup! It is easy, is made from scratch and it’s easily made gluten-free.
Serve it with some homemade pretzel bread, delicious homemade dinner rolls, or homemade biscuits and you have a perfect weeknight meal!
How to make Slow Cooker Chicken Pot Pie Soup
Start by making the creamy chicken soup base from scratch.
Then toss all the ingredients into the slow cooker, mix in the soup and cook on high for 6 hours! That’s all folks. I’m serious when I say a recipe couldn’t be more simple.
In the last hour of cooking, if you want your soup to thicken a bit, simply rotate the lid so there are some “gaps” where the steam can escape and stir occasionally. Once the Slow Cooker Chicken Pot Pie Soup has reached your desired thickness, place the lid back on or serve!
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
To freeze
Let the chicken pot pie soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months.
Reheat
Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often.
Chicken Pot Pie Soup Recipe FAQs
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
Yes, freeze it in an airtight container for up to 2 months.
Yes, double it and cook it in a large crockpot or in two crockpots.
Slow Cooker Chicken Pot Pie Soup: Substitutions
As always I recommend making the recipe exactly as written! But here are a few possible substitutions!
- Flour: You can use an all-purpose gluten-free flour or regular all-purpose flour.
- Chicken Bullion: Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. You may also just use chicken broth!
- Frozen Veggies: One of the things I love about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is so easy, but if you’d prefer to use fresh you can.
- Red Potatoes: Feel free to use your favorite potato here! I have used baby red and Yukon gold with great results.
- Milk: I highly recommend using 2% milk, however you may use a combination of 2%, whole, or half and half! I do not recommend 1% or Skim.
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Slow Cooker Chicken Pot Pie Soup
Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes cubed
- 16 ounces mixed vegetables (frozen)
Sauce
- 2½ cups boiling water
- 3 Tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Lightly grease the container of a slow cooker.
- In a small bowl, whisk together milk, flour, onion powder, garlic powder, garlic salt and pepper.
- Bring water to a boil in a 3 or 4 quart sauce pan.
- Add chicken bouillon and whisk until dissolved.
- Then, whisk in the milk mixture.
- Cook over medium heat, whisking often, until thick (about 3 minutes).
- Once the sauce is thick, remove from heat.
- Add diced chicken breasts, cubed potatoes and frozen veggies to the prepared slow cooker.
- Pour soup mixture into crock pot and stir to combine.
- Cook on high for 4 to 6 hours, stirring occasionally. Until the chicken is cooked through and the potatoes are soft.
- In the last 30 minutes of cooking, move the lid so it is slightly ajar to release liquid and allow the sauce to thicken.
- Serve warm!
Video
Notes
- Chicken Bullion: Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. You may also just use chicken broth!
- Frozen Veggies: One of the things I love about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is so easy, but if you’d prefer to use fresh you can.
- Red Potatoes: Feel free to use your favorite potato here! I have used baby red and Yukon gold with great results.
- Milk: I highly recommend using 2% milk, however you may use a combination of 2%, whole, or half and half! I do not recommend 1% or Skim.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am grain free and was wondering if you have a suggestion on a grain free flour for this recipe? I use chickpea flour in baking but am not sure that would go well in this. TIA!