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.
For this soup, you need cream of chicken base. I used the store-bought, condensed cream of chicken soup, but you can make homemade cream of chicken soup if you prefer.
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 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.
Got soup on the mind? Here are a few more recipes to try:
Chicken and Ham Wild Rice Soup
Pizza Soup with Homemade Croutons
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!
I have made the Chicken Pot Pie Soup twice now for my family, its such a hit. thank you!
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
Hi I was wondering what you mean by half an half for the chicken soup x
Half and half is a dairy product consisting of equal parts light cream and milk. Best of luck!
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
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!
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!
Thanks so much! And it is garlic powder, right?
And seven bouillon?
Yes, depending on your brand of bouillon cubes.
Looks Delicous.. What Size Crockpot Did you Use Please??? Thank you…
I used a 5 quart crockpot! Enjoy!
Hi, I have a 4.5 qt. pot….do you think it will be too small? I’m planning on making it this week.
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!
Can i use this for a pie filling?
I’ve never tried that but I think it would be delicious!
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 ?
If the chicken is no longer pink and the potatoes are soft, you are all set! Enjoy!
Have you converted this to a stovetop recipe?
Does it matter which type of potato?
I typically use Russet Potatoes or Red Potatoes. Happy Crocking! ~Tonia
I love chicken pot pie, but it can be a chore to make. Thanks for this slow cooker version, it was tasty and filling.
Do you have to add water to the cream of chicken soup. It seems pretty thick at first.
Fresh cubed potatoes? Or frozen?
Fresh! I’m sure the frozen ones would work too, but you might have to add a little cooking time. Enjoy! ~Tonia
This looks so yummy, I cannot wait to make it. Did you use raw potatoes or did you cook them first?
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 !!!
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!
I’m not sure how many servings it would make but I think you would need to double it for 12-14 people. Enjoy!
Can this recipe be cooked on low for 8-10 hours?
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…
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!
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!!
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!
can you use frozen potatoes?
Yes, but it might take longer to cook. Happy Crocking! ~Tonia
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!
Would an extension in cooking time ruin it? I would need more like 10 hrs on a work day.
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.
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.
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!
The smell in the house is one of the best things about cooking, isn’t it? Thanks Leah! Enjoy!
This looks delicious!! do you know aboout how many calories this has??
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?
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!
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!
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.