Are you looking for easy slow cooker soup recipe? Or Need to freshen up your slow cooker chicken recipes? Try this creamy slow cooker chicken soup, with chicken pot pie flavors of corn, carrots, peas, potatoes and serve with green onions, crispy bacon and biscuits or rustic bread.
This slow cooker chicken pot pie soup recipe is the ultimate comfort food, perfect for any day of the week. The soup is so rich, creamy, delicious, and very easy to make.
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This classic chicken flavor is hearty and perfect to warm you up on one of these stormy nights. For this chicken pot pie recipe, I added some yukon potatoes and flour to thicken the liquid and skipped the condensed soup.
Slow Cooker Chicken Pot Pie Soup Ingredients:
This chicken pot pie soup is made of boneless chicken breasts, yukon potatoes, frozen vegetables, onion, garlic, celery, chicken broth, butter, all-purpose flour, poultry seasoning, salt, and pepper.
You can substitue poultry seasoning with dried or fresh thyme, or Italian seasoning.
How to Make this Chicken Pot Pie Soup in a Slow Cooker:
The cooking process of this slow cooker chicken pot pie soup is very simple. Here's how:
- Make the roux and soup base in a separate pot. The roux is a classic thickening agent for soups.
- Add the chicken breasts, roux, soup base and the remaining ingredients into a slow cooker then cook on high heat for 3-4 hours or low for 5-6 hours.
Poultry Storage Tips:
Fresh poultry should be used within on or two days of purchase, or frozen immediately. Prepackaged poultry can be left in its package, with transparent wrapping intact, for refrigerator storage. If the wrapping is torn, transfer the poultry on a plate, and cover loosely with aluminum foil or waxed paper.
Cooked poultry can be refrigerated for three or four days, wrapped and keep dry. You may also freeze for longer storage. Cooked poultry in broth or gravy should be refrigerated for only one or two days.
Check out what readers think about this recipe on pinterest!
Hope you'll enjoy this chicken pot pie recipe.
Chicken Pot Pie Slow Cooker
Ingredients
- 1 lb boneless skinless chicken breasts or chicken thighs, (cut into ½-inch pieces) or use Rotiserrie chicken
- 1 lb Yukon potatoes, (small diced)
- 16 oz frozen mixed vegetables (corn, peas and carrots)
- 1 cup chopped celery
- 1 medium onion, (chopped)
- 3 garlic cloves, (minced)
- ⅓ cup butter
- 2 cups chicken broth
- 1 cup milk
- ⅓ cup all-purpose flour
- ½ tsp poultry seasoning or thyme, (use less or more according to your liking)
- salt/pepper, (to taste)
Optional Toppings:
- green onions, chopped
- crispy cooked bacon
- biscuits or rustic bread
Instructions
- Heat butter in a large sauce pan over medium-high heat. Add onion, celery and cook until translucent, for about 5 minutes.
- Add garlic, keep stirring and cook for 1-2 more minutes or until fragrant but do not burn.
- Stir in the flour and whisk until lightly browned.
- Add chicken stock, milk and stir frequently until the sauce thickens.
- Put chicken into slow cooker and pour in the broth/sauce mixture.
- Stir in potatoes, poultry seasoning and cook on high heat for 3-4 hours or low for 5-6 hours.
- About 30 minutes - 1 hour prior serving, add frozen mixed vegetables and taste the broth. Season with salt/pepper if needed or according to your liking.
- Serve with chopped green onions, crispy bacon and rustic bread or biscuits.
Notes
Instructions for Stove Top Users:
- Heat butter in a large sauce pan over medium-high heat. Add onion, diced potatoes, and celery; cook and stir for 5-7 minutes or until onion is tender.
- Add garlic, keep stirring and cook for 2 minutes or until fragrant but do not burn.
- Stir in the flour and whisk until lightly browned.
- Add chicken stock and season with poultry seasoning, salt, and pepper and allow to come to a boil. Reduce heat and simmer, uncovered for about 10 minutes or until potatoes are tender.
- Add chicken cubes, frozen vegetables, and milk; simmer until the chicken is fully cooked, vegetables are tender, and soup has thickened.
- Serve with chopped green onions, crispy bacon and rustic bread or biscuits.
Plating Pixels
Yum! Love the idea of making pot pie as a simple slow cooker soup.
Everyday Sarah Jane
Love how you took a classic comfort food and amped it up to make it even more perfect for a cold winter's day as a soup! Genius!!
Ann Nguyen
Amazing photos! I really loved pot pie as a kid so it's nice to see it in soup form. Seems like it'd be perfect to have during the winter!
Brian Jones
What a lovely sounding and looking soup,so glad you opted against the condensed soup 🙂
HedgeComber
Oh jeez, that looks INCREDIBLE!!!
Jane x
Olivia
If not using rotisserie chicken and just regular breast, does it need to be precooked?? Looks delicious!
rika agustini
Hi Olivia, I used raw (pre-cooked) whole chicken breasts.
Laura
We just made this and the poultry seasoning kind of overpowered the flavor. May put less in next time. Otherwise it was very good!
rika agustini
Thanks for sharing your thoughts! I'll make sure to edit the recipe, ask readers to start with a small amount of poultry seasoning.
Erin
This was very good. I used an entire rotisserie chicken. I only put in 1/2 of the garlic powder and that seemed to be enough. My kids gobbled this up.
rika agustini
Thanks for sharing your feedback Erin! I am so glad to hear that you and your kids loved this slow cooker chicken pot pie soup recipe!