Chicken Pot Pie Soup

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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.

a bowl of chicken pot pie soup with a spoon

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!

a spoon taking a scoop of chicken pot pie soup in a bowl

Chicken Pot Pie Soup: Substitutions

overhead photo of the labeled ingredients in this Chicken Pot Pie Soup recipe
  • Chicken Bullion:  Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. Or substitute 2 ยฝ 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.
up close photo of a spoon taking a scoop of Chicken Pot Pie Soup

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.

a greased slow cooker container

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.

a ladle taking a scoop of chicken pot pie soup in slow cooker

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!

Chicken Pot Pie Soup in a bowl with a spoon

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 in a bowl garnished with parsley and pepper

Chicken Pot Pie Soup Recipe FAQs

Can I add garlic and onion?

Yes. If you add freshly minced onion and minced garlic, do not omit the garlic and onion powder from the homemade condensed soup.

How do you store this soup?

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Can I freeze this recipe?

Yes, freeze it in an airtight container for up to 2 months.

Can I double this recipe?

Yes, double it and cook it in a large crock pot or in two crock pots.

up close photo of a spoon taking a scoop of Chicken Pot Pie Soup in a bowl garnished with parsley and pepper

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Slow Cooker Chicken Pot Pie Soup

Laura
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.
5 from 17 votes
Course Main Course, slow cooker
Cuisine American
Servings 10 Servings
Calories 212
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes

Ingredients 
 

  • 2 pounds chicken breasts (boneless, skinless, cubed)
  • 2 cups red potatoes cubed
  • 16 ounces mixed vegetables (frozen)

Sauce

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.ย 
  • 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.ย 
  • 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

Ingredient Substitutions
  • Chickenย Bullion:ย  Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. Or substitute 2 ยฝ cups chicken broth for the boullion and water.ย 
  • Frozen Veggies:ย 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 youย can.
  • Red Potatoes:ย Yukon gold and russet potatoes also work well.ย 
  • Whole Milk.ย 2% milk and half and half are both good substitutes.ย 
  • Flour. Use an all-purpose gluten-free flour to make this recipe gluten-free.
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days.ย 
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.ย 
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 it to a pot and reheat it over low heat, stirring often.ย 

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 17.5g | Protein: 24.5g | Fat: 4.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 55mg | Sodium: 628mg | Potassium: 266mg | Fiber: 2.2g | Sugar: 2.7g | Vitamin A: 1510IU | Vitamin C: 12.4mg | Calcium: 55mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 17 votes (11 ratings without comment)

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40 Comments

  1. 5 stars
    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 dairyโ€ฆ I used lactose free whole milk and it didnโ€™t blend into the broth once cooked as Iโ€™d have hoped.

  2. 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!

    1. 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!

  3. 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!