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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:

  1. Mix It All Together– Combine all the ingredients in the slow cooker. Mix thoroughly and be sure the chicken is completely covered.
  2. Cook– Turn on low for 6-7 hours or high for 4 hours until the chicken is cooked through.
  3. 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.
  4. Serve– Tastes best with warm buttery biscuits!
close up of chicken pot pie soup on a wooden spoon

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

Can you freeze chicken pot pie soup?

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.

What type of vegetables can I use?

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.

How do I thicken chicken pot pie soup?

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 InstagramFacebookPinterest, and YouTube!

easy slow cooker chicken pot pie in a bowl with a spoon and biscuits in the background

Easy Slow Cooker Chicken Pot Pie Soup

Braghan
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!
4.57 from 16 votes
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 6 hours 5 minutes
Course Main Course, Soup
Cuisine American
Servings 8
Calories 459 kcal

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!

Notes

*Nutritional values and cook times are approximate due to differences in appliance and product selections.

Nutrition

Serving: 8gCalories: 459kcalCarbohydrates: 15gProtein: 53gFat: 19gSodium: 1041mgSugar: 4g
Tried this recipe?Let us know how it was!
Nutrition Facts
Easy Slow Cooker Chicken Pot Pie Soup
Serving Size
 
8 g
Amount per Serving
Calories
459
% Daily Value*
Fat
 
19
g
29
%
Sodium
 
1041
mg
45
%
Carbohydrates
 
15
g
5
%
Sugar
 
4
g
4
%
Protein
 
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.

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3 Comments

  1. 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!

  2. 5 stars
    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!

4.57 from 16 votes (15 ratings without comment)

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