This lightened-up Slow Cooker Chicken Pot Pie Soup only takes 10 minutes of prep! This recipe is made from scratch {NO canned soups} and sure to please even the pickiest eaters! Plus it’s gluten-free!
Thankfully, according to Punxsutawney Phil, I have four more weeks to share some super cozy winter recipes with all of you before spring arrives!
There’s something about winter that makes me want to stay in, wear my slippers, and alternate between eating soup and drinking hot chocolate all day long! {anyone else with me?!} 😉 This Slow Cooker Chicken Pot Pie Soup is one of my husband’s favorite meals! He always gets super excited when he walks in the door and smells it cooking! 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 SUPER duper easy, is made from scratch and it’s gluten-free! Yes that’s right folks, no gross canned cream soup needed for this delicious recipe! Only pure, wholesome ingredients you can feel good about feeding to your family!
Serve it with some homemade pretzel bread, delicious homemade dinner rolls, or some gluten-free biscuits and you have a perfect weeknight meal!
How to make Slow Cooker Chicken Pot Pie Soup
1. Make the creamy homemade soup base (NO Canned soups)!
Start by making the creamy chicken soup base from scratch, which is SUPER easy! Just be sure to whisk everything together until it’s smooth!
2. Put it in your slow cooker!
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 to toss together!
3. Remove the lid to thicken.
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!
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 a gluten-free all-purpose flour mix or regular all-purpose flour! I have used both with excellent results!
- 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 absolutely 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
This lightened-up Slow Cooker Chicken Pot Pie Soup only takes 10 minutes of prep! This recipe is made from scratch {NO canned soups} and sure to please even the pickiest eaters! Plus it's gluten-free!
Ingredients
- 2 LBS boneless skinless chicken breasts, cubed
- 2 cups red potatoes cubed
- 1 bag frozen vegetables
From Scratch Cream of Chicken Soup
- 2½ cups boiling water
- 3 TBS chicken bouillon paste
- 1 ½ cups 2% milk
- ¾ cup gluten-free all-purpose flour or regular all purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt or to taste
- ¼ tsp freshly ground black pepper
Instructions
- Grease the container of your large slow cooker. Set aside.
In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
- Add milk and whisk until combined, set aside.
- In a 4-quart pan over medium heat, boil water.
Add chicken bouillon and whisk until dissolved.
- Add milk/dry ingredient mixture to boiling water/bouillon.
Cook over medium heat, stirring every 30 seconds or so, until thick (about 3 minutes).
Once the sauce is thick, remove from heat.
- Add diced chicken breasts, cubed potatoes and frozen veggies to the pot of your slow cooker.
- Pour soup mixture into crock pot and stir to combine.
- Cook on high for 6 hour, stirring occasionally.
- Towards the end of cooking, if you notice your mixture isn’t thickening, turn the lid so there’s a little crack where steam can escape. Letting the moisture out as it finishes cooking will thicken it up!
- Serve warm!
This Slow Cooker Chicken Pot Pie Soup is totally my kind of recipe right now. Fast, easy, delicious and nutritious. Thanks to being 32 weeks pregnant, I have almost zero desire to spend lots of time in the kitchen. #everythinghurts #babynumber4 😉 Not that I’m complaining, because I love being pregnant…I just don’t love cooking when I’m pregnant! LOL! SO any meal that only takes 10 minutes of my time is absolutely wonderful!
What’s your favorite winter recipe?
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Vanessa
This looks so good! Can you make this in a pot if you don’t have a slow cooker?
Thank you!
Vanessa
Laura
Hey Vesna! I have totally made it in a pot! Here’s how: fully cook chicken (I boil mine in broth and then shred it but you can sauté it or just use a rotisserie chicken), set aside. Cut up potatoes and microwave for 6-10 minutes (until soft). Make the creamy soup base according to the instructions (in a large pot), add chicken, veggies and potatoes. Mix and cook on low until everything is cooked according to your liking! Make sure you stir it every now and then! Sometimes I omit the potatoes if I’m cooking on the stovetop to save time! 😉
Emily
I LOVE chicken pot pie; I hope we get more winter too, because Colorado desperately needs moisture. It amazes me and reminds me just how we depend on God and His mercy.
This soup sounds like the essence of comfort food; so so yummy.
Laura
We love chicken pot pie around here too! 🙂
Alisa Fleming
Now this is nourishment! I’ve been looking for more crockpot recipes and this looks so easy to adapt for two and for dairy-free!
Laura
I was going to ask you on Facebook…how would you adapt it to be dairy-free?
Jenn
Oh man, I need a big bowl of this comfort food right now! It’s been a frustrating week over here and I just want to curl up on my couch under a blanket with this yumminess! Bonus that the slow cooker does all the work for me!
Laura
I’m TOTALLY with you Jen! Bring on all the comfort food (which in my case, is brownies lol)! With the snow falling outside this is the perfect meal for today!
Sarah
Looks like a delicious comforting meal. We’re suppose to get a huge snowstorm so I was all prepared to make some comfort food but looks like it’s down graded not that it means I can’t still make it.
Sonali- The Foodie Physician
What a brilliant idea! I’ve never seen a Chicken Pot Pie Soup before. I definitely need this in my life 🙂
Laura
Thank you Sonali! It’s a regular in our house!
Taylor Kiser
What a delicious lightened-up version of a classic in soup form no less!! Genius! I could eat on this all week and be a happy girl!
Laura
Thank you Taylor!
rachel @ athletic avocado
Why hello there comfort food! This soup is so creative, I love chicken pot pie and haven’t had it in YEARS! Pinning this for later 🙂
Laura
It definitely is comfort food! 😉
Jessica @Nutritioulicious
What a fun way to have chicken pot pie! Definitely want to give this a try!
Laura
You will love it! 🙂
Emily Kyle
What a beautiful recipe, Chicken Pot Pie will always remind me of my Grandma <3 Can't wait to try this slow cooker version!
Laura
I love recipes that remind you of loved ones! So great!
Mona
Oh my! How did I miss this last week. Looks amazing – so comforting and in a crock pot no less.
Laura
Yes! Crockpot for the win!
Lauren NASH
If making in the slow cooker, does the chicken need to be cooked first? Or did you throw it in raw? I’m making this today. Wish me luck!
Laura
Hey Lauren! That’s the beauty of this recipe! Just toss the cubed chicken in raw and let it cook away! 🙂
Lauren nash
Awesome! I thought so, just wanted to make sure. Thank you SO much!
Liz
Any ideas on making this dairy free?
Laura
Hmmmm…I don’t think this one would do very well with dairy-free substitutions. Unless you found a dairy-free milk that was still just regular milk (e.g. not almond or coconut, etc). I’m afraid any of the non dairy milk varieties I use and am familiar with would impart a strange taste!
Julie Bowe
Hello,
I’m in Australia and can’t get Better Than Bullion paste, so if I were to use cubes or chicken broth, how much would I use? (Can’t wait to make this!!)
Thanks, Julie
Laura
Hey Julie! It’s one of our favorite fall meals, and so easy to make! 🙂 You need a total of 2 1/2 cups of chicken broth (which is the boiling water + chicken bouillon paste). If using broth from a carton, use 2 1/2 cups! If using cubes follow the instructions to make 2 1/2 cups of broth! I do like a little extra flavor sometimes and will add an extra cube if I taste the soup and it’s not robust enough for my liking!
Julie
Thanks Laura! This is going to be dinner tonight😁