Easy Slow Cooker Chicken Pot Pie Soup
This creamy and hearty Easy Slow Cooker Chicken Pot Pie Soup is filled with the savory flavors of a traditional pot pie but easily made in the crock pot. Delicious with a buttery biscuit for a warm comforting meal!
Best Chicken Pot Pie Soup
Chicken Pot Pie is one of those comfort dishes that make me think of home whenever I take a bite, like Corn Casserole or Hash Brown Casserole. But I don’t always have the time to make and bake one. That’s why this easy Chicken Pot Pie Soup satisfies my craving but is so easy and simple to make. All the favors of a traditional pot pie with savory chicken, carrots, onions, and peas are all slowly cooked together to make the most deliciously comforting soup. And dipping a fresh buttery biscuit in the soup gives it that perfect scrumptious taste! This soup is one of the most requested family meals!
Why You Will Love This Recipe
It has all the delicious flavors of traditional chicken pot pie but without the work.
Simple to make with only a few ingredients.
Very popular with adults and kids alike.
Ingredients
- Chicken breasts– I typically use chicken breasts but chicken thighs could easily be used instead.
- Cream of chicken soup
- Chicken broth
- Onion
- Mixed frozen vegetables– Frozen, canned, or fresh vegetables could be used.
- Garlic powder
- Poultry Seasoning
- Parsley– Dried or fresh will taste good.
- Salt & pepper
- Butter
How To Make Chicken Pot Pie Soup
This is a very easy recipe to make. All you have to do is:
- Mix It All Together– Combine all the ingredients in the slow cooker. Mix thoroughly and be sure the chicken is completely covered.
- Cook– Turn on low for 6-7 hours or high for 4 hours until the chicken is cooked through.
- Shred Chicken– Remove the chicken from the soup and shred it using two forks. Put the chicken back into the slow cooker and stir it all together.
- Serve– Tastes best with warm buttery biscuits!
Storage Options
This soup tastes so good when reheated. Store any leftovers in an air-tight container and refrigerate for up to 5 days. Reheat in a saucepan over medium heat or in the microwave until warm.
Frequently Asked Questions
Yes, you can freeze chicken pot pie soup. Due to the dairy in the cream of chicken soup, the soup may separate and have a different texture when reheated.
Most vegetables would taste great in chicken pot pie soup. This recipe has peas, carrots, and corn but asparagus, potatoes, or cauliflower would also work well.
This soup has a good amount of thickness but if you would like it to be a heartier chowder consistency, add mashed potato flakes or cornstarch. When adding cornstarch, mix together with a little cold water before adding to a very hot soup.
Helpful Tips
* If you want to thicken the soup, mix a little cornstarch with cold milk and add to the soup. Cover and cook for an additional 30 minutes.
* Mix up the vegetables to any you prefer- like broccoli, green beans, or okra.
* It tastes fantastic with cornbread, crackers, or buttery biscuits.
More Delicious Soup Recipes
Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Easy Slow Cooker Chicken Pot Pie Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 21 ounces cream of chicken soup
- 10.5 ounces chicken broth
- 1/2 onion diced
- 12 ounces frozen mixed vegetables
- 2 tablespoons butter
- 1 teaspoon parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- salt and pepper to taste
Instructions
- In the bottom of a slow cooker, add all the ingredients. Cover and cook for 4 hours on high or 6-7 hours on low, or until the chicken is cooked through.
- Remove chicken and shred in a bowl using two forks. Return the chicken to the slow cooker and stir together.
- Serve with a warm biscuit and enjoy!
My husband and I absolutely loved this soup – and it smelled so good as it was cooking. I like dipping my buttered biscuits in the soup. I will definitely be making this again!
This soup rocks! Very easy and quick to throw in the crockpot and go 6-7 hours on low. I’ve made it multilingual times now and usually throw in 2- 12oz bags of frozen mixed veggies as well as a few more chicken pieces (thighs or breats). I’ve used cream of mushrooms as an add in too and a tad more broth. I’m glad I discovered your page and was introduced to this recipe! It’s also perfect as a meal to share with others, some French bread or dinner biscuits on the side, yum!
I am so glad you liked it!