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

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