Slow Cooker Chicken Pot Pie Soup (Stove Top Instructions Included)

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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.

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.

ALSO, CHECK OUT THESE INSTANT POT SOUP RECIPES:

• INSTANT POT ROOT VEGETABLE SOUP
• INSTANT POT POTATO SOUP WITH BACON
• INSTANT POT GREAT NORTHERN BEAN SOUP
• INSTANT POT ITALIAN SAUSAGE KALE SOUP’

Chicken Pot Pie Slow Cooker

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.

4 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Calories: 251kcal

Author: Rika Livingston

Ingredients

  

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• 1 lb boneless skinless chicken breasts or chicken thighs (cut into 1/2-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: 

1. 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.
2. Add garlic, keep stirring and cook for 2 minutes or until fragrant but do not burn. 
3. Stir in the flour and whisk until lightly browned.
4. 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.
5. Add chicken cubes, frozen vegetables, and milk; simmer until the chicken is fully cooked, vegetables are tender, and soup has thickened. 
6. Serve with chopped green onions, crispy bacon and rustic bread or biscuits.

Nutrition

Nutrition Facts

Chicken Pot Pie Slow Cooker

Amount Per Serving

Calories 251 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 60mg20%

Sodium 406mg18%

Potassium 710mg20%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 2g2%

Protein 17g34%

Vitamin A 3239IU65%

Vitamin C 19mg23%

Calcium 85mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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