Chicken Pot Pie Soup

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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

Overhead view of Slow Cooker Chicken Pot Pie Soup

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!

front view of Slow Cooker Chicken Pot Pie Soup in a white soup bowl

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!

Overhead view of Slow Cooker Chicken Pot Pie Soup

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. 

Overhead view of Slow Cooker Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe FAQs

How to store this soup?

Store any leftovers in an airtight container in the refrigerator for 5-7 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 crockpot or in two crockpots.

front view of Slow Cooker Chicken Pot Pie Soup in a white soup bowl

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.
overhead view of Slow Cooker Chicken Pot Pie Soup in a white soup bowl with a handle

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Slow Cooker Chicken Pot Pie Soup

Laura
This lightened-up Slow Cooker Chicken Pot Pie Soup only takes 10 minutes to prepare! This recipe is made from scratch (no canned soups), cozy and delicious
5 from 16 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. 
  • 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

Ingredient Substitutions
  • 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.
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 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 thaw it over low heat, stirring often. 

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 16 votes (11 ratings without comment)

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Recipe Rating




37 Comments

  1. 5 stars
    Just made this for my family this week and everyone loved it!! We added some puff pastry cut in the shape of hearts and stars on top and my kids are already asking when we’re going to have it again!

  2. 5 stars
    This is so amazing!! I’ve been looking for a crock pot soup that is thick and has healthier ingredients and this IS it! I am wondering…have you tried freezing this? I thought maybe it wouldn’t do well freezing but chicken pot pies are freezer friendly. What are your thoughts?

  3. 5 stars
    This recipe was a life saver for dinner here in Texas tonight . Huge hit with my family ( even the kids ) . Perfect comfort meal for a crazy day and a chilly night . We added a pan of homemade biscuits to eat along side of it ( yummy ) .Thanks for sharing your amazing recipes with the word .

  4. 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

    1. 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!

    1. 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!

  5. 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!