Introduction

This Slow Cooker Chicken Pot Pie Soup combines all the comforting flavors of classic chicken pot pie in a creamy, hearty soup. Easy to prepare and perfect for busy days, it’s a warm, satisfying meal that the whole family will love.

Slow Cooker Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients

2 pounds chicken breasts (boneless, skinless, cubed)
2 cups red potatoes, cubed
16 ounces mixed vegetables (frozen)
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

Step 1: Lightly grease the container of a slow cooker.
Step 2: In a small bowl, whisk together milk, flour, onion powder, garlic powder, salt, and pepper until smooth.
Step 3: Bring water to a boil in a 3 or 4-quart saucepan.
Step 4: Add chicken bouillon paste and whisk until fully dissolved.
Step 5: Stir in the milk and flour mixture, whisking constantly until smooth.
Step 6: Cook over medium heat, whisking often, until the mixture thickens, about 3 minutes.
Step 7: Remove the thickened sauce from heat.
Step 8: Add cubed chicken breasts, cubed potatoes, and frozen vegetables to the prepared slow cooker.
Step 9: Pour the sauce into the slow cooker and stir to combine all ingredients.
Step 10: Cover and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and potatoes are tender.
Step 11: In the last 30 minutes of cooking, leave the lid slightly ajar to allow excess liquid to evaporate and the sauce to thicken.
Step 12: Serve the soup warm and enjoy!

Tips & Variations

Use different vegetables like carrots or peas to customize the soup to your taste.
For a richer flavor, substitute half the water with chicken broth.
If you prefer a thicker soup, you can add a bit more flour to the milk mixture.
Leftovers taste great reheated and even better the next day as the flavors meld.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts. Just make sure to add extra cooking time to ensure the chicken is fully cooked and safe to eat.

Is it possible to make this recipe without a slow cooker?

Yes, you can prepare the soup on the stovetop by simmering the ingredients in a large pot over medium heat until the chicken is cooked and potatoes are tender, stirring frequently to prevent sticking.

Slow Cooker Chicken Pot Pie Soup Recipe

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★★★★★

4.4 from 58 reviews

A comforting and hearty Slow Cooker Chicken Pot Pie Soup featuring tender chicken, potatoes, and mixed vegetables in a creamy, flavorful broth made rich with a homemade roux and chicken bouillon. Perfect for an easy, hands-off meal that’s packed with classic pot pie flavors in soup form.

Author: Marco
Prep Time: 15 minutes
Cook Time: 3 to 6 hours
Total Time: 3 hours 15 minutes to 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients

2 pounds chicken breasts (boneless, skinless, cubed)
2 cups red potatoes, cubed
16 ounces mixed vegetables (frozen)

Broth and 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

Instructions

Prepare slow cooker: Lightly grease the container of a slow cooker to prevent sticking and facilitate easy cleanup.
Make roux mixture: In a small bowl, whisk together whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and freshly ground black pepper until smooth and well combined.
Boil water: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan over medium-high heat.
Add bouillon paste: Stir in chicken bouillon paste and whisk until fully dissolved into the boiling water to create a flavorful broth base.
Add milk/flour mixture: Pour the milk and flour mixture into the saucepan and whisk continuously until the mixture is smooth and uniform.
Cook and thicken sauce: Continue cooking over medium heat, whisking frequently, until the sauce thickens, about 3 minutes.
Remove sauce from heat: Once thickened, remove the sauce from the heat and set aside temporarily.
Add ingredients to slow cooker: Place cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the prepared slow cooker container.
Combine soup base: Pour the thickened milk and broth sauce over the ingredients in the slow cooker and stir gently to ensure everything is well mixed.
Cook soup in slow cooker: Cover the slow cooker with its lid and cook on high for 3-4 hours or low for 6 hours. Stir occasionally to prevent settling. The chicken should be fully cooked and potatoes tender by the end.
Thicken soup: In the last 30 minutes of cooking, reposition the lid slightly ajar to allow steam to escape and help the sauce thicken further.
Serve: Once cooking is complete, ladle the hot soup into bowls and serve warm for a hearty meal.

Notes

Using whole milk helps create a richer, creamier broth.
For a thicker soup, keep the lid slightly ajar near the end to evaporate excess liquid.
You can substitute mixed vegetables with fresh vegetables if preferred, but adjust cooking times accordingly.
To reduce sodium, use low-sodium chicken bouillon paste or broth.
This recipe is easy to double for larger gatherings using a larger slow cooker.

Keywords: Chicken Pot Pie Soup, Slow Cooker Soup, Creamy Chicken Soup, Chicken and Vegetable Soup, Comfort Food Soup