Are you looking for easy slow cooker soup recipes to make for dinner tonight? Try this creamy slow cooker chicken pot pie soup! It's so filling and comforting. The perfect meal to make on chilly days.
This slow cooker chicken pot pie soup recipe is the ultimate comfort food, perfect for any day of the week.
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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.
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 substitute 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 skillet. 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 one 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.
📖 Recipe
Chicken Pot Pie Slow Cooker
Ingredients
- 1 lb boneless skinless chicken thighs or breast (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 teaspoon poultry seasoning or thyme (use less or more according to your liking)
- salt/pepper (to taste)
- green onions chopped
- crispy cooked bacon
- biscuits or rustic bread
Method
- Heat butter in a large sauce-pan over medium-high heat. Add onion and celery. Cook until translucent, for about 5 minutes. Add garlic, keep stirring for 1 minute.
- Stir in the flour and whisk until lightly browned. Add chicken stock and milk. Stir frequently until the sauce thickens. Transfer to a slow cooker.
- Add chicken, potatoes, and poultry seasoning. Stir to combine. Cook on high heat for 3-4 hours or low for 5-6 hours.
- About 30 minutes - 1 hour prior to serving, add frozen mixed vegetables. Taste and season with salt/pepper if needed or according to your liking.
- Serve with chopped green onions, crispy bacon, and rustic bread or biscuits.
Nutrition
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 says
Yum! Love the idea of making pot pie as a simple slow cooker soup.
Everyday Sarah Jane says
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 says
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 says
What a lovely sounding and looking soup,so glad you opted against the condensed soup 🙂
HedgeComber says
Oh jeez, that looks INCREDIBLE!!!
Jane x
Olivia says
If not using rotisserie chicken and just regular breast, does it need to be precooked?? Looks delicious!
rika agustini says
Hi Olivia, I used raw (pre-cooked) whole chicken breasts.
Laura says
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 says
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 says
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 says
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!