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.
Slow Cooker Chicken Pot Pie Soup Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 ½ cups frozen mixed vegetables
- 3 cups cubed potatoes
- (2) 10.5 ounce cans condensed cream of chicken soup
- 1 cup water
Instructions
- Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crockpot.
- Top with about 2 1/2 cups of frozen, mixed vegetables.
- Add 3 cups of cubed potatoes.
- Top it all with 2 cans of cream of chicken soup and water.
- Mix it all together and cook on high for about 6 hours.
Nutrition
Homemade Cream of Chicken Soup
Ingredients
- 2 1/2 cups water
- 7 teaspoon chicken bouillon
- 1/2 cup half n half
- 1 cup milk
- 3/4 cup flour
- 1 teaspoon minced onion flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic
- 1/4 teaspoon parsley
Instructions
- 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.
Notes
Nutrition
Got soup on the mind? Here are a few more recipes to try:
Chicken and Ham Wild Rice Soup
Pizza Soup with Homemade Croutons
CC says
I think the recipe is a good base/starting place but, it needs seasoning. Salt, pepper, maybe some garlic and onion powder. It’s a bit bland.
Yugi says
Made this for a dinner for those without homes or in need of food. They absolutely loved it, so it will now go in the rotation. Thanks so much.
Martha says
These directions and comments are confusing. The recipe calls for 1 cup of water but nowhere in the instructions do you add 1 cup of water. Somewhere in the comments you said to add 3 small cans of cream of chicken soup. So, I added 3 small cans of chicken soup. Do I even add 1 cup of water with it or not??
Tonia says
If you used three cans you probably don’t need the water. If you only use 2 cans, add the water along with the soup.
Megan says
I’ve been cooking this recipe for the last couple years and I’m so sad to see you’ve removed the homemade cream of chicken recipe with it! I tried looking it up on your site and can’t find it anywhere. Please share again because we loved it with the homemade cream of chicken recipe!
Tonia says
Hi Megan,
You’ve got it! I put the homemade cream of chicken soup recipe card in the post. Enjoy!
~Tonia
Megan says
Thank you so much!! Using it again this fall!! ❤️🙌🏼