By Laura
Posted Feb 23, 2017, Updated Mar 03, 2023
5 from 16 votes
36 Comments
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This lightened-up Slow Cooker Chicken Pot Pie Soup only takes 10 minutes to prepare! This recipe is made from scratch (no canned soups), cozy and delicious
There’s something about winter that makes me want to stay in, wear my slippers, and alternate between eating soup, like this Chicken pot pie soup, potato soup, chicken and rice soup, vegetable soup and this kale sausage soup, and drinking hot chocolate all day long.
ThisSlow Cooker Chicken Pot Pie Soup is one of my family’s favorite meals! It’s one of my favorites too because it literally takes a total of 10 minutes of prep work to make.
There are so many things to love about this lightened-up Slow Cooker Chicken Pot Pie Soup! It is easy, is made from scratch and it’s easily made gluten-free.
Serve it with some homemade pretzel bread, delicious homemade dinner rolls, or homemade biscuits and you have a perfect weeknight meal!
How to makeSlow Cooker Chicken Pot Pie Soup
1. Make the creamy homemade soup base (NO Canned soups)!
Start by makingthecreamy chicken soup base from scratch, which is SUPER easy! Just be sure to whisk everything together until it’s smooth!
2. Put it in your slow cooker!
Then toss all the ingredients into the slow cooker, mix in the soup and cook on high for 6 hours!That’s all folks.I’m serious when I say a recipe couldn’t be more simple to toss together!
3. Remove the lid to thicken.
In the last hour ofcooking, if you want your soup to thicken a bit, simply rotate the lid so there are some “gaps” where the steam can escape and stir occasionally. Once theSlow Cooker Chicken Pot Pie Soup has reached your desired thickness, place the lid back on or serve!
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
To freeze
Let the chicken pot pie soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months.
Reheat
Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often.
Recipe FAQs
How to store this soup?
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
Can I freeze this recipe?
Yes, freeze it in an airtight container for up to 2 months.
Can I double this recipe?
Yes, double it and cook it in a large crockpot or in two crockpots.
Slow Cooker Chicken Pot Pie Soup: Substitutions
As always I recommend making the recipe exactly as written! But here are a few possible substitutions!
- Flour:You can use an all-purpose gluten-free flour or regular all-purpose flour.
- ChickenBullion:Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. You may also just use chicken broth!
- Frozen Veggies:One of the things I love about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is so easy, but if you’d prefer to use fresh youcan.
- Red Potatoes:Feel free to use your favorite potato here! I have used baby red and Yukon gold with great results.
- Milk:I highly recommend using 2% milk, however you may use a combination of 2%, whole, or half and half! I do not recommend1% or Skim.
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Slow Cooker Chicken Pot Pie Soup
Laura
This lightened-up Slow Cooker Chicken Pot Pie Soup only takes 10 minutes to prepare! This recipe is made from scratch (no canned soups), cozy and delicious
5 from 16 votes
Course Main Course, slow cooker
Cuisine American
Servings 10 Servings
Calories 212
Prep Time10 minutes minutes
Cook Time6 hours hours
Total Time6 hours hours 10 minutes minutes
Ingredients
- 2 LBS boneless skinless chicken breasts, cubed
- 2 cups red potatoes cubed
- 1 bag frozen vegetables
From Scratch Cream of Chicken Soup
- 2½ cups boiling water
- 3 TBS chicken bouillon paste
- 1 ½ cups 2% milk
- ¾ cup gluten-free all-purpose flour or regular all purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt or to taste
- ¼ tsp freshly ground black pepper
Instructions
Grease the container of your large slow cooker. Set aside.
In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
Add milk and whisk until combined, set aside.
In a 4-quart pan over medium heat, boil water.
Add chicken bouillon and whisk until dissolved.
Add milk/dry ingredient mixture to boiling water/bouillon.
Cook over medium heat, stirring every 30 seconds or so, until thick (about 3 minutes).
Once the sauce is thick, remove from heat.
Add diced chicken breasts, cubed potatoes and frozen veggies to the pot of your slow cooker.
Pour soup mixture into crock pot and stir to combine.
Cook on high for 6 hour, stirring occasionally.
Towards the end of cooking, if you notice your mixture isn’t thickening, turn the lid so there’s a little crack where steam can escape. Letting the moisture out as it finishes cooking will thicken it up!
Serve warm!
Video
Notes
Ingredient Substitutions
- ChickenBullion:Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. You may also just use chicken broth!
- Frozen Veggies:One of the things I love about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is so easy, but if you’d prefer to use fresh youcan.
- Red Potatoes:Feel free to use your favorite potato here! I have used baby red and Yukon gold with great results.
- Milk:I highly recommend using 2% milk, however you may use a combination of 2%, whole, or half and half! I do not recommend1% or Skim.
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days.
To freeze
Let the chicken pot pie soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months.
Reheat
Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often.
Nutrition
Serving: 1cup | Calories: 212kcal | Carbohydrates: 17.5g | Protein: 24.5g | Fat: 4.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 55mg | Sodium: 628mg | Potassium: 266mg | Fiber: 2.2g | Sugar: 2.7g | Vitamin A: 1510IU | Vitamin C: 12.4mg | Calcium: 55mg | Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
If you love this recipe, try these:
- Easy Tortellini Soup is made in 30 minutes!
- Skip the can and make this homemade tomato soup – it’s the BEST!
- A bowl of this hearty vegetable soup is comforting and nutritious.
- My son calls this Sausage Kale Soup “the soup that looks gross but tastes really, really good!” Although I think it looks great! haha!
- We adore this butternut squash soup – it’s seriously the best!
- These homemade croutons or cornbread croutons are great additions to any soup!
- Try our Chicken and Rice soup and chicken noodle soup.
- Try any one of our chili recipes: chicken chili, turkey chili and beef chili!
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