Slow Cooker Chicken Pot Pie Soup

5 from 20 votes

Slow Cooker Chicken Pot Pie Soup

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.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course, slow cooker

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Laura

Cost: $8

Equipment

Ingredients

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

Sauce

2 ½ cups water
3 Tablespoons chicken bouillon paste
1 ½ cups whole milk
¾ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

US Customary - Metric

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.
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.
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

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.

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 it to a pot and reheat it over low heat, stirring often.

Nutrition