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
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!
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.
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.