Slow Cooker Chicken Pot Pie Soup: Comfort Food Made Easy
This slow cooker chicken pot pie soup is the ultimate cozy dinner and takes just 10 minutes to prep! Made completely from scratch without canned soups, it brings all the comforting flavors of traditional chicken pot pie in a creamy, hearty soup that’s perfect for busy weeknights.
Why You’ll Love It
When cooler months hit and schedules get hectic, this soup becomes a lifesaver. With minimal prep and the convenience of a slow cooker, you can have a hearty, family-friendly dinner ready to enjoy. Serve it with fresh bread, biscuits, or dinner rolls for a complete meal that’s sure to please both kids and adults.
Ingredient Swaps & Customizations
- Chicken Bouillon: Use “Better Than Bouillon” paste for rich flavor. Alternatively, replace it with chicken broth (2½ cups).
- Vegetables: Frozen mixed vegetables make prep effortless, but fresh veggies can be substituted.
- Potatoes: Red, Yukon Gold, or russet potatoes all work beautifully.
- Milk: Whole milk is ideal, but 2% milk or half-and-half are good options.
- Flour: To make this gluten-free, opt for all-purpose gluten-free flour.
Steps to Make Slow Cooker Chicken Pot Pie Soup
- Prepare the Base
- Lightly grease your slow cooker. In a bowl, whisk together milk, flour, onion powder, garlic powder, and seasonings.
- Boil water in a saucepan, dissolve bouillon, and whisk in the milk mixture until thickened.
- Add to Slow Cooker
- Place diced chicken, cubed potatoes, and frozen vegetables into the slow cooker. Pour the soup base over the ingredients and stir to combine.
- Cook
- Cover and cook on high for 3–4 hours or low for 6 hours, stirring occasionally. In the last 30 minutes, leave the lid slightly ajar to thicken the soup.
- Taste & Adjust
- Once cooked, adjust seasonings to taste.
- Serve
- Serve warm, garnished with parsley or black pepper, alongside fresh bread or cheesy biscuits.
Storage & Freezing Tips
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Cool the soup to room temperature before freezing in airtight containers for up to 2 months.
- Reheat: Thaw in the refrigerator overnight, or heat directly from frozen on low heat, stirring frequently.
This easy, from-scratch soup offers the nostalgic flavors of chicken pot pie in a no-fuss, creamy dish perfect for chilly evenings.
Ingredients US CustomaryMetric 1x2x3x
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes cubed
- 16 ounces mixed vegetables (frozen)
Sauce
- 2 ½ cups water
- 3 Tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Chicken Pot Pie Soup Recipe FAQs
Can I add garlic and onion?
Yes. If you add freshly minced onion and minced garlic, do not omit the garlic and onion powder from the homemade condensed soup.
How do you store this soup?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this recipe?
Yes, freeze it in an airtight container for up to 2 months.
Can I double this recipe?
Yes, double it and cook it in a large crock pot or in two crock pots.
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