If you love the comforting flavors of classic chicken pot pie but want something a little easier and more soup-like, you’re going to fall head over heels for this Slow Cooker Chicken Pot Pie Soup Recipe. It captures all the creamy, savory goodness packed with tender chicken, hearty potatoes, and vibrant mixed vegetables in a bowl-friendly format. Perfect for chilly days or anytime you want a satisfying, fuss-free meal that feels like a warm hug. Plus, the slow cooker does all the heavy lifting while filling your kitchen with an irresistible aroma you won’t be able to resist!
Ingredients You’ll Need
This Slow Cooker Chicken Pot Pie Soup Recipe calls for simple, wholesome ingredients that blend beautifully to create a rich and flavorful soup. Each component plays a role in building up the taste, texture, and color that make this dish truly special.
- 2 pounds chicken breasts (boneless, skinless, cubed): The star protein in this soup, providing tender, juicy bites that soak up all the cozy flavors.
- 2 cups red potatoes cubed: Adds heartiness and a creamy texture once cooked, making every spoonful extra satisfying.
- 16 ounces mixed vegetables (frozen): A vibrant mix that brings color, nutrition, and a subtle sweetness to the dish.
- 2 ½ cups water: The base for the broth, ensuring the soup stays light yet flavorful.
- 3 Tablespoons chicken bouillon paste: Packs in deep, savory notes that mimic homemade broth without the fuss.
- 1 ½ cups whole milk: Adds creaminess that rounds out the flavors and softens the veggies and chicken.
- ¾ cup all-purpose flour: The thickening agent that gives the soup that lovely, pot pie consistency.
- ½ teaspoon garlic powder: Infuses the soup with warm, aromatic undertones.
- ½ teaspoon onion powder: Adds a mild sweetness and depth to balance the garlic.
- ½ teaspoon sea salt: Enhances and brightens every ingredient.
- ¼ teaspoon freshly ground black pepper: Provides just enough gentle heat to keep things interesting.
How to Make Slow Cooker Chicken Pot Pie Soup Recipe
Step 1: Prepare Your Slow Cooker
Start by lightly greasing the inside of your slow cooker container. This simple step helps prevent the soup from sticking and makes cleanup a breeze.
Step 2: Whisk the Milk and Flour Mixture
In a small bowl, combine the whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and black pepper. Whisk this mixture until it’s completely smooth — this blend will form the creamy base of your soup.
Step 3: Make the Soup Base
Bring 2 ½ cups of water to a lively boil in a 3 or 4 quart saucepan. Stir in the chicken bouillon paste and whisk until it has fully dissolved into the water, creating a flavorful broth. Next, pour in the milk and flour mixture, whisking continuously. Cook over medium heat for about three minutes, stirring often, until the mixture thickens to a luscious, gravy-like consistency. Once thickened, remove from heat.
Step 4: Combine Ingredients in the Slow Cooker
Add the cubed chicken breasts, red potatoes, and frozen mixed vegetables to your prepared slow cooker. Pour the warm, thickened soup base over these ingredients. Use a spoon to gently stir everything together, ensuring the chicken and veggies are coated in that delicious creamy sauce.
Step 5: Slow Cook to Perfection
Cover your slow cooker and cook on high for 3-4 hours or low for 6 hours, stirring occasionally. This slow, gentle cooking tenderizes the chicken and softens the potatoes just right. In the last 30 minutes of cooking, tilt the lid slightly to let steam escape, which helps the sauce thicken beautifully into that iconic pot pie texture.
Step 6: Serve and Enjoy!
Once everything is tender and perfectly cooked through, your Slow Cooker Chicken Pot Pie Soup Recipe is ready to be ladled into bowls and enjoyed warm. Cozy and satisfying, it’s the perfect meal to share with family or friends.
How to Serve Slow Cooker Chicken Pot Pie Soup Recipe
Garnishes
Enhance your soup experience with fresh garnishes like chopped parsley or chives for a burst of color and freshness. A little cracked black pepper on top adds a lovely kick and visual appeal. If you’re feeling indulgent, a sprinkle of shredded cheddar cheese or crispy fried onions can turn this dish into a real comfort food celebration.
Side Dishes
This hearty soup pairs wonderfully with crusty artisan bread or buttery dinner rolls, perfect for dipping and soaking up every creamy drop. A crisp green salad with a light vinaigrette can balance the richness and add a refreshing contrast, rounding out your meal beautifully.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to double the comfort factor. You could also ladle it over a bed of fluffy rice or mashed potatoes for extra indulgence. To really impress guests, top each serving with a homemade puff pastry crust that you bake separately and layer on top just before serving to mimic the classic pot pie experience.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Chicken Pot Pie Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store leftovers in an airtight container to maintain maximum freshness and flavor. Give it a gentle stir before reheating to redistribute the creamy sauce evenly.
Freezing
You can freeze this soup for up to 3 months. Be sure to cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. Label with the date so you know when to enjoy it by — thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your leftover soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or scorching. Add a splash of milk or broth if needed to loosen up the soup and bring back that perfect creamy texture. You can also heat in the microwave in short intervals, stirring in between.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and flavor, making the soup even richer. Just make sure they’re boneless and skinless, and adjust cooking time slightly if needed.
What vegetables work best in this soup?
Frozen mixed vegetables are convenient and work wonderfully, but feel free to customize with your favorites like carrots, peas, green beans, or corn. Fresh veggies can be used too, though cooking times may vary.
Can I make this soup in an Instant Pot?
Yes, the Instant Pot is a great alternative for speeding up the cooking process. Use the sauté function for the broth base and then cook on high pressure for about 10 minutes with a natural pressure release for tender results.
Is this soup gluten-free?
The recipe as written includes all-purpose flour, which contains gluten. You can substitute with a gluten-free flour blend or cornstarch slurry to make it suitable for gluten-free diets.
How thick should the soup be?
The ideal consistency is creamy and thick like traditional pot pie filling but still spoonable. If it’s too thin, allow the slow cooker lid to remain slightly open toward the end to evaporate excess liquid and thicken the sauce.
Final Thoughts
If you’re craving a dish that combines ease, comfort, and unbeatable flavor, this Slow Cooker Chicken Pot Pie Soup Recipe is your new best friend. It’s a wholesome, hearty meal that you can set and forget while going about your day, then come home to bowlfuls of cozy deliciousness. Give it a try — you might just find yourself making it a weekly tradition!
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Slow Cooker Chicken Pot Pie Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 10 servings
Description
This comforting Slow Cooker Chicken Pot Pie Soup combines tender chunks of chicken, hearty red potatoes, and mixed vegetables in a creamy, savory broth. Made easy with a slow cooker, this soup thickens perfectly over hours, delivering all the classic flavors of chicken pot pie in a warm, hearty soup form—ideal for cozy meals any day of the week.
Ingredients
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables (frozen)
Soup Base
- 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
Instructions
- Prepare the slow cooker: Lightly grease the container of a slow cooker to prevent sticking and make cleanup easier.
- Make the thickening mixture: In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth and well combined.
- Heat water and bouillon: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan. Add the chicken bouillon paste and whisk until it is fully dissolved for a flavorful base.
- Combine thickening mixture and broth: Slowly whisk the milk and flour mixture into the boiling water mixture. Continue whisking to avoid lumps and achieve a uniform texture.
- Thicken the soup base: Cook the mixture over medium heat, whisking frequently, until it thickens, which should take about 3 minutes. Once thickened, remove the pan from the heat.
- Add ingredients to slow cooker: Place the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the greased slow cooker bowl.
- Pour thickened base and combine: Pour the thickened soup mixture into the slow cooker with the ingredients and stir everything together to combine evenly.
- Cook soup: Cover the crock pot and cook on high for 3 to 4 hours or low for 6 hours, stirring occasionally to ensure even cooking. The chicken should be cooked through, and the potatoes tender when done.
- Thicken the soup further: In the last 30 minutes of cooking, adjust the lid so it is slightly ajar to allow excess liquid to evaporate and the sauce to thicken to your desired consistency.
- Serve: Once cooked and thickened, serve the soup warm for a hearty and satisfying meal.
Notes
- Use whole milk for best creaminess; you can substitute with 2% milk but the soup will be less rich.
- Adjust the amount of flour if you prefer a thinner or thicker soup base.
- Frozen mixed vegetables can be any combination of peas, carrots, corn, and green beans.
- Stir occasionally during slow cooking to prevent ingredients from settling at the bottom.
- Make sure the lid is slightly open only in the last 30 minutes to prevent too much liquid loss.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
