This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!
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 soup…and 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.
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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.
Cut two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.
Top with about 2 1/2 cups of frozen, mixed vegetables. Mine included carrots, peas, corn and beans.
Then, add 3 cups of cubed potatoes.
Top it all with about 3 1/2 cups of cream of chicken soup.
Mix it together and cook on high for about 6 hours.
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.
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. Here is the recipe for Crispy Italian Breadsticks.
We really enjoyed this hearty meal! A bowl of hot slow cooker chicken pot pie soup is perfect for chilly fall and winter evenings.
- 2 lbs boneless skinless chicken breasts
- 2 1/2 cups frozen mixed vegetables
- 3 cups cubed potatoes
- 3 1/2 cups cream of chicken soup homemade recipe below OR use 2 cans condensed cream of chicken soup plus 1 cup of water
- Optional: 1/2 cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water
- 2 1/2 cups water
- 7 tsp chicken bouillon
- 1/2 cup half n half (know as half cream in some countries)
- 1 cup milk
- 3/4 cup flour
- 1 tsp minced onion flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic
- 1/4 tsp parsley
- Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.
- Top with about 2 1/2 cups of frozen, mixed vegetables.
- Add 3 cups of cubed potatoes.
- Top it all with about 3 1/2 cups of cream of chicken soup.
- Mix it all together and cook on high for about 6 hours.
- 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 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.
- In a small bowl, whisk together flour and milk until smooth. Set aside.
- Bring water and half-n-half to a boil over medium high heat.
- Stir in chicken bouillion and reduce heat to medium.
- Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
- 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
Pizza Soup with Homemade Croutons
Renee says
Tried to go over all the comments to see.. Do you use the small cans of cream of chicken soup or the large ones??
Tonia says
Hi Renee,
According to the labels, there is about 1 1/2 cup of cream of chicken soup in the 10.5 oz can of Campbells brand. In the family size can (22.6 oz) there are about 2 1/2 cups. So you would need one big can and one little can. Or 3 little cans.
Enjoy!
~Tonia
Mandie Johnson says
yes the small cans I made it today so yummy but instead of 6 hours I recommend 8 to 9 hours 🙂
Tarah says
Hi. Are the instructions correct to run on high for 6 hours? If so, what would be the conversion using low?
Tonia says
Yes, but I used an OLD slow cooker so it might take less time in a new one. Cooking on low would take 6-8 hours depending on your slow cooker.
Nicole says
I have the same question! Looking to make it now for the end of the week function at work! A little nervous just in case it doesn’t feeeze well!
Mandie Johnson says
cook low for 8 to 9 hours
Lynda says
How well does this recipe freeze? Have an event coming up and would love to make this ahead of time. It looks fantastic!
Mandie Johnson says
if the potato’s are part way cooked or fully cooked it should freeze well
Tami says
would it be alright to cut up biscuits and put on top for dumplings
Tonia says
Yes! That would be delicious!
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.
Mandie Johnson says
I had this same problem I ended up cooking mine for 8 hours on low and I added a cup and a half chicken broth
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?
Tonia 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
Mandie Johnson says
you can add it in any way you want cause you have to stir it together before cooking
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!
Amy says
I have made the Chicken Pot Pie Soup twice now for my family, its such a hit. thank you!
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.
Mandie Johnson says
that would be a great idea after the soup was fully cooked
laura says
Hi I was wondering what you mean by half an half for the chicken soup x
Tonia says
Hi Laura,
Half and half is a dairy product consisting of equal parts light cream and milk. Best of luck!
~Tonia
Mandie Johnson says
Half an half is what some people add to coffee I thing it is half cream half milk you can find it next to the milk in the store
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!
Tonia says
Hi Jennifer,
The number of bouillon cubes would depend on the size/brand of your cubes but my package of powdered bouillon does say that 1 tsp = 1 cube! Yes, all of my spices were dried. Enjoy!
~Tonia
Jennifer says
Thanks so much! And it is garlic powder, right?
Jennifer says
And seven bouillon?
Tonia says
Yes, depending on your brand of bouillon cubes.
Tonia says
Yup!
Katherine says
Looks Delicous.. What Size Crockpot Did you Use Please??? Thank you…
Tonia says
I used a 5 quart crockpot! Enjoy!
Mari says
Hi, I have a 4.5 qt. pot….do you think it will be too small? I’m planning on making it this week.
Tonia says
I think you will be okay. If it ends up being a little too small, don’t add quite as many veggies. Best of luck!
Cindy says
Can i use this for a pie filling?
Tonia says
I’ve never tried that but I think it would be delicious!
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 ?
Tonia says
If the chicken is no longer pink and the potatoes are soft, you are all set! Enjoy!
Kim says
Have you converted this to a stovetop recipe?
Lib says
Does it matter which type of potato?
Tonia says
I typically use Russet Potatoes or Red Potatoes. Happy Crocking! ~Tonia
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.
amanda says
Do you have to add water to the cream of chicken soup. It seems pretty thick at first.
Elle says
Fresh cubed potatoes? Or frozen?
Tonia says
Fresh! I’m sure the frozen ones would work too, but you might have to add a little cooking time. Enjoy! ~Tonia
Lizz says
This looks so yummy, I cannot wait to make it. Did you use raw potatoes or did you cook them first?
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 !!!
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
Judy says
Can this recipe be cooked on low for 8-10 hours?
Tonia says
I’ve never tried it but yes that should work! Enjoy! ~Tonia
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
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
Emily says
can you use frozen potatoes?
Tonia says
Yes, but it might take longer to cook. Happy Crocking! ~Tonia
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!
Kelly says
Would an extension in cooking time ruin it? I would need more like 10 hrs on a work day.
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.
Tara says
Going to try this and maybe drop in some buscuits in the last hour or so.
Myrna Kasick says
Thank you! I am trying this tonight.
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!
Tonia says
The smell in the house is one of the best things about cooking, isn’t it? Thanks Leah! Enjoy!
Francesca says
This looks delicious!! do you know aboout how many calories this has??
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?
Tonia says
Thanks Babs! No, I did not cook the potatoes before putting them in the crock pot.
Melanie @ Carmel Moments says
This looks so yummy and comforting. Gotta give it a whirl. Pinned!
Tonia says
Thanks so much Melanie!
Thalia @ butter and brioche says
Looks delicious and hearty.. perfect for the cool weather here in Australia at the moment. I must try the recipe!
Tonia says
Thanks Thalia! It is spring for you, isn’t it?
Erin @ The Spiffy Cookie says
I definitely must try this! Love the twists you served it with.
Tonia says
Thanks Erin!