Chicken Pot Pie Soup
Posted Sep 10, 2024, Updated Oct 12, 2024
This post may contain affiliate links. Please read our disclosure policy.
This slow cooker chicken pot pie soup only takes 10 minutes to prepare. It’s made from scratch with no canned soups, and is a delicious and cozy dinner.
We always seem to be so busy during the cooler months, and this chicken pot pie soup is a go-to meal for me when I want to prepare dinner in advance to be ready for our family to enjoy!
This recipe only takes 10 minutes of hands-on preparation – then it cooks in the slow cooker. The soup base is made from scratch – so there are no “cream of” soups from a can in this recipe.
This slow cooker chicken pot pie soup has all the delicious flavors of chicken pot pie but in soup form! It’s hearty, creamy and so delicious it’s beloved by kids and adults alike.
Serve it with some homemade pretzel bread, delicious homemade dinner rolls, or homemade biscuits and you have a perfect weeknight meal!
Chicken Pot Pie Soup: Substitutions
- Chicken Bullion: Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. Or substitute 2 ½ cups chicken broth for the boullion and water.
- 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: Yukon gold and russet potatoes also work well.
- Whole Milk. 2% milk and half and half are both good substitutes.
- Flour. Use an all-purpose gluten-free flour to make this recipe gluten-free.
How to Make Chicken Pot Pie Soup
Let’s walk through how to make how to make chicken pot pie soup in the slow cooker. As always, be sure to watch the video for additional guidance.
Begin by lightly greaseing the container of a slow cooker.
Then, whisk the milk, flour, onion powder, garlic powder, garlic salt and pepper together in a medium bowl and set the mixture aside.
Next, bring the water to a boil in a 3 or 4 quart sauce pan. Once it’s boiling, add the chicken bouillon and whisk until dissolved.
When the bouillon is dissolved, whisk in the milk/flour mixture.
Then, cook the mixture over medium heat, whisking often, until thick (about 3 minutes). Once the sauce has thickened (it will lightly coat the back of a spoon or spatula), remove it from the heat.
Next, add the diced chicken breasts, cubed potatoes and frozen veggies to the greased slow cooker.
Then pour the soup mixture into crock pot and stir to combine.
Cover the crock pot and cook on high for 3-4 hours or low for 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.
Once it has finished cooking, taste and adjust the seasonings to your liking if necessary. Then serve.
Serve
Serve this chicken pot pie soup warm, garnished with some freshly ground black pepper and chopped parsley (if desired).
We love serving it with fresh bread like no knead bread, pretzel bread or french bread, or cheesy biscuits!
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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 reheat it over low heat, stirring often.
Chicken Pot Pie Soup Recipe FAQs
Yes. If you add freshly minced onion and minced garlic, do not omit the garlic and onion powder from the homemade condensed soup.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes, freeze it in an airtight container for up to 2 months.
Yes, double it and cook it in a large crock pot or in two crock pots.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
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
- 2 ½ cups 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.
- Add the milk/flour mixture and whisk until smooth.
- 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.
- Cover the crock pot and cook on high for 3-4 hours or low for 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. Or substitute 2 ½ cups chicken broth for the boullion and water.
- 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: Yukon gold and russet potatoes also work well.
- Whole Milk. 2% milk and half and half are both good substitutes.
- Flour. Use an all-purpose gluten-free flour to make this recipe gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing!! After I heated it up, I sprinkled a little bit of cheese on top!
Thank you! Excellent
Love the idea of adding cheese, Teresa! Yum!
If my husband loves a new recipe I’m in! I loved cleaning out my freezer’s vegetable supply to make this-chopped onion, okra, butternut squash, green beans, peas, & hash browns! Perfect for a guy working outside on a cool blustery day! Easy and delicious-thank you!!
Thank you so much Kathi! I’m so glad you love it!
I made this today using the Yukon potatoes and half/half. It was fantastic and so easy to throw together the night before. I turned it on while working and the smell filled the house. Wonderful!
I’m SO happy you love it, Nika!
I have fixed this for Home, Church, and to take a crockpot full to family. Everyone raves about it, I did not change a thing in the recipe just made it as it said. I usually serve it with biscuits so they can put the soup over the top of the biscuits. Thank you for sharing this recipe.
I’m so happy you love it, Carol!
Why do you require someone to sign up for a grown account, when all this does is give you more advertizing on your computer?
I love your recipes, but I don’t need any more ads.
It is not required to sign up for grow unless you’d like to save your favorite recipes from my site (and others – Grow is used across many websites).
This is delicious! Perfect way to have comfort food and still get some veggies on a cool day. I will be making this again and sharing the recipe!
I know people have asked about making it non dairy… I used lactose free whole milk and it didn’t blend into the broth once cooked as I’d have hoped.
It’s not quite cool enough for this kind of comfort food where I live, but it clearly soon will be. And I can’t wait, because this soup look absolutely amazing!
I understand – we have a cold weather front moving in tonight! It’s about to be soup weather and I’m here for it! You’ll have to come backan d let me know how you like this recipe!
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!