Slow Cooker Chicken Pot Pie Soup Recipe

Slow Cooker Chicken Pot Pie Soup

Last spring, Christine and I met with one of my friends at a soup restaurant for dinner. One of the soups that they had on the menu was chicken pot pie soup. I had never heard of it, but since we love chicken pot pie, we decided to try the soupand were disappointed. We all agreed that a homemade version would be much better. With the cooler temps we’ve been having, it was the perfect time to try making it. The slow cooker chicken pot pie soup turned out great and I served it with thin, crispy puff pastry Italian breadsticks.

Cream of Chicken Soup Recipe

For this soup, you need a cream of chicken base. I decided to start with homemade cream of chicken soup, but you can use the store-bought, condensed cream of chicken soup instead.

Slow Cooker Chicken Recipes

Cut two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.

Chicken Vegetable Soup

Top with about 2 1/2 cups of frozen, mixed vegetables. Mine included carrots, peas, corn and beans.

Slow Cooker Soup Ingredients

Then, add 3 cups of cubed potatoes.

Crock Pot Soup Recipe

Top it all with about 3 1/2 cups of cream of chicken soup.

Slow Cooker Chicken Stew Recipe

Mix it together and cook on high for about 6 hours.

Crock Pot Chicken Pot Pie

Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or by using cornstarch. To use cornstarch to thicken the soup, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on the crockpot and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn’t that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.

Chicken Pot Pie Soup Recipe

Ladle the soups into bowls. Add some puff pastry, Italian breadsticks or biscuits in place of the chicken pot pie crust. I took my breadstick and broke it into pieces on top of my soup. I will share my recipe for these easy breadsticks tomorrow.

Crock Pot Chicken Pot Pie Soup

We really enjoyed this hearty meal! A bowl of hot slow cooker chicken pot pie soup is perfect for chilly fall and winter evenings.

Slow Cooker Chicken Pot Pie Soup Recipe
 
Ingredients
Slow Cooker Chicken Pot Pie Soup:
  • 2 lbs boneless, skinless chicken breasts
  • 2½ cups frozen, mixed vegetables
  • 3 cups cubed potatoes
  • 3½ cups cream of chicken soup (homemade recipe below OR use 2 cans condensed cream of chicken soup plus 1 cup of water)
  • Optional: ½ cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water
Homemade Cream of Chicken Soup:
  • 2½ cups water
  • 7 tsp chicken bouillon
  • ½ cup half n half
  • 1 cup milk
  • ¾ cup flour
  • 1 tsp minced onion flakes
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic
  • ¼ tsp parsley
Instructions
Slow Cooker Chicken Pot Pie Soup:
  1. Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.
  2. Top with about 2½ cups of frozen, mixed vegetables.
  3. Add 3 cups of cubed potatoes.
  4. Top it all with about 3½ cups of cream of chicken soup.
  5. Mix it all together and cook on high for about 6 hours.
  6. Although the soup will thicken a bit as it cools, you can thicken it more if you want using ½ cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.
Homemade Cream of Chicken Soup:
  1. In a small bowl, whisk together flour and milk until smooth. Set aside.
  2. Bring water and half-n-half to a boil over medium high heat.
  3. Stir in chicken bouillion and reduce heat to medium.
  4. Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
  5. Add the seasonings and continue heating, stirring constantly, until thickened.

Cream of Chicken Soup Adapted from Pinch of Yum

Got soup on the mind? Here are a few more recipes to try:

 Chicken and Ham Wild Rice Soup

Chicken and Ham Wild Rice Soup

Pizza_Soup_Homemade_Croutons

Pizza Soup with Homemade Croutons

White Chili With Chicken Recipe

Slow Cooker White Chicken Chili

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Comments

  1. Mari says

    This is more like a crustless chicken pot pie rather than a soup, IMO. Mine was in the slow cooker for 7 hours, and the potatoes were still too firm despite the fact they were barely 1/2 inch thick. Overall, this was very tasty. I thought it was just a tad too salty, but the Mr. disagreed. If I were to make it again, I would omit the potatoes and make up the difference with peas & carrots and sautéed onions and celery. That’s what is so nice about this recipe; it is easily adaptable to suit your tastes. I opted to make your cream of chicken soup recipe, which I recommend if you have the time. If not, you can always make it a day or two ahead. This is definitely worth trying if you are on the fence about it.

  2. aryelle says

    I did all the veggies chicken and potatoes and then cream of chicken soup and a cup of water, will all that be OK or do I still need to do the soup at the end? Or should it just be the soup already when done?

    • says

      You added two cans of cream of chicken soup and one cup of water? That’s all you need. The Homemade Cream of Chicken Soup recipe is for the ones that don’t want to used canned cream of chicken soup. Enjoy! ~Tonia

  3. April says

    I was afraid this wouldn’t be tender enough, but it was PERFECT. Everybody loved it, including me!!! I’m really picky, and this was DELICIOUS. Everything was perfectly tender and soft, without being mushy. And, it was really easy!!! Can’t wait to make again!

  4. Mary says

    I was wondering couldn’t you put this in ramekins and cover with canned biscuits for a crust and bake in the oven. I’m not super creative but this would make some cute little personal pot pies.

    • Tonia says

      Hi Laura,
      Half and half is a dairy product consisting of equal parts light cream and milk. Best of luck!
      ~Tonia

  5. Jennifer says

    Hi, Thank you so much for such a beautiful recipe. I have three questions about the homemade cream of chicken soup. First, is 7 teaspoons of bullion the same as seven cubes? Also, are all the spices dried? So it would be dried parsley and garlic powder? Thank you again!

  6. Katie says

    Mines only been on about 5 hours on low but the chicken seems done. Can’t find thermometer unfoetunately. Should I leave it on a while longer to be safe ?

  7. Nancy says

    I love chicken pot pie, but it can be a chore to make. Thanks for this slow cooker version, it was tasty and filling.

  8. Susan says

    The Chicken Pot Pie Soup is wonderful. It is minus 25 with the wind chill
    here in Canada. Thank you so much for sharing your recipes. I will tell
    other people I know about this awesome soup. It is more than five stars !!!

  9. MaryBeth says

    Could you tell me about how many servings this will make. I would like to try this for a potluck luncheon of about 12-14 people. Just wondering if one batch is enough to take as a contribution or should I double the recipe? Thanks! Looks yummy!

    • Tonia says

      Hi MaryBeth,
      I’m not sure how many servings it would make but I think you would need to double it for 12-14 people. Enjoy!
      ~Tonia

  10. kristen t says

    so i put all this in the crock pot but its REALLY thick. should i add some water to it or wait til later when its cooking I made the homemade soup, btw, maybe i didnt add enough water then…

    • Tonia says

      Hi Kristen,
      If I were making it, I would wait to see how it is later. It is easier to add more liquid later, but harder to thicken the soup if it is too thin. Best of luck!
      ~Tonia

  11. Alicia says

    Have this in the crock pot right now. It’s been in for 3 hours and smells great! It’s bubbling and browning around the edges and the lid is bouncing like crazy. Did you do yours for a full 6 hours on HIGH? I want the chicken to be cooked of course, but worried the rest might get overdone/too mushy? Any feedback? Thank you!!

    • Tonia says

      Hi Alicia,
      Everyone’s slow cookers are different, so go ahead, take a scoop out and test it. If everything is cooked, then turn it down to warm until you are ready to eat it. Enjoy!
      ~Tonia

  12. Sarah says

    Thanks for the cream of chicken soup recipe! It is like impossible to find cream of chicken soup without soy in it, so this was great. Also, the chicken soup part was easy, and it was so good it was hard to not eat it while i was making it!

  13. Allyson says

    I made this last night along with your breadsticks recipe and both were DELICIOUS! I’m already planning to make them again later this week.

  14. Leah says

    Have this cooking at the minute and it smells divine! Meant to be for lunch for next week but I’m thinking some of it might go for dinner tonight!

  15. Babs says

    A steak house used to serve Chicken Pot Pie soup and it was a family favorite. It even had pieces of crust in it. Have been looking for a recipe for a long time. This looks delicious. Can’t wait to try it. Are the potatoes cooked before going into crock pot?

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