Crockpot Chicken Pot Pie Soup that packs all the creaminess you love from a traditional chicken pot pie without all those fillers. This chicken pot pie soup recipe is packed with veggies and made creamy with a homemade healthy roux.
Like they say, all good things must come to an end, and today we’re saying our final goodbyes to Slow Cooker Week. But not before we leave you with the best chicken pot pie soup recipe you ever did see. Seriously, this crock pot chicken pot pie soup is deliciously creamy, and packed with chicken and hearty veggies. And when served with a flakey biscuit, tastes just like the real deal.
And not only does this soup taste oh so delicious, it’s very easy to whip up. Let’s get into it:
How To Make a Roux for Crockpot Chicken Pot Pie Soup
We promise this roux is easy to whip up and add to your slow cooker chicken pot pie soup for that perfect creamy texture and flavor. Plus, it’s a simple butter and flour mixture, so you won’t need any crazy ingredients that you probably don’t already have on hand.
Step 1: With 1 hour remaining in your cook time, it’s time to start making your roux. In a small saucepan, melt 1/4 cup butter over medium/high heat.
Step 2: Lower heat to medium heat and add 1/2 cup flour to butter. If you prefer a whiter cream color in this soup, use bleached white flour, but if you don’t mind a bit of a wheat color, white whole wheat flour works great as well. Mix your butter and flour with a whisk until the mixture turns into a crumble. Then remove from heat.
Step 3: Add your crumbly roux mixture to the slow cooker and whisk soup until butter and flour mixture dissolves and you start to see the creamy color throughout your soup.
Step 4: Place the cover on your slow cooker, and turn to high if it’s not already on high. Let cook for an additional 1 hour to allow your broth to thicken before serving.
See! We promised this would be an easy roux 😀
Slow Cooker Chicken Pot Pie Soup Veggies
Just like the roux in this recipe, prepping your veggies is just as quick and easy. We used 2 large russet potatoes cut into 1/2 in. chunks as well as a diced yellow onion, but that’s the only veggie prepping and chopping we did for this slow cooker chicken pot pie soup. For the remainder of the veggies, we picked up a 20 oz. frozen vegetable mix from the freezer section at the grocery store. The variety we used had chopped carrots, green beans, peas and red peppers, but feel free to use whatever variety you have available to you at your grocery store! Easy as that.
Storing Chicken Pot Pie Soup
This recipe is ideal for meal prep if you’re not serving a crowd right when you make it. We love to store soups like this right in the slow cooker, or if you’d like to portion out for future meals on the go, these glass Pyrex containers are perfect. This soup will keep in the refrigerator for 3-5 days or in the freezer for up to 3 months.
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Slow Cooker Chicken Pot Pie Soup
Crockpot Chicken Pot Pie Soup that packs all the creaminess you love from a traditional chicken pot pie without all those fillers. This chicken pot pie soup recipe is packed with veggies and made creamy with a homemade healthy roux.
Ingredients
Chicken Pot Pie Soup
- 1.5 lbs. boneless, skinless chicken breast
- 20 oz. frozen vegetable mix
- 1/2 large yellow onion, finely diced
- 2 large russet potato, cut into 1/2-inch chunks
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon poultry seasoning
- 1 teaspoon ground oregano
- 1/2 – 1 teaspoon black pepper
- 8 cups chicken broth
Roux Ingredients
- 1/4 cup butter
- 1/2 cup white whole wheat or white flour
- 3 tablespoons heavy cream
Instructions
- Place everything for your chicken pot pie soup into the slow cooker. Mix well and make sure chicken is submerged in liquid.
- Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.
- With 1 hour remaining in your cook time, start making your roux*.
- In a small saucepan, melt butter over medium/high heat.
- Lower heat to medium heat and add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.
- Add roux to the slow cooker and whisk soup until butter and flour mixture dissolves.
- Place cover on slow cooker, turn to high if it’s not already on high, and let cook for an additional 1 hour to allow broth to thicken.
- Once chicken is fully cooked, remove from slow cooker and cut into bite-sized chunks. Add chicken back to the slow cooker and mix.
- Finally, add heavy cream to soup, mix, and serve!
Nutrition Facts
Serving Size: 1/6 Calories: 318 Sugar: 3 Sodium: 1055 Fat: 15 Carbohydrates: 17 Fiber: 2 Protein: 25Similar recipes:
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6 Crockpot Chicken Recipes
Looking for more crockpot chicken recipes? Look no further! Check out 6 similar recipes below. And for an added bonus, check out our Crockpot Freezer Meals post where we teach you how to turn all of these slow cooker recipes into freezer meals.
Just made this recipe for dinner tonight in the instant pot! I followed all the same directions but pressure cooked it for 22 minutes. I made the rue and whisked it in the soup while on the sauté function after it was done cooking. Added an extra tablespoon of cream and it was delicious!
★★★★
GREAT idea, Courtney! Especially when short on time 🙂
Made this for dinner tonight and it was delicious! Perfect, cozy, easy meal! We did about 5-6 cups of broth instead of 8 to make it a little heartier. This recipe is a keeper for sure.
★★★★★
Recipe was easy to follow. My only problem was my crock pot was a touch too small so I had to put in less chicken and veggies and take out some broth. I can’t wait to eat leftovers!
★★★★★
Glad you loved it!
Hi, can’t wait to make! Question: Can I dice the chicken at the beginning, rather than having to remove the chicken?
★★★★★
Hi! If you dice it at the beginning it will cook much faster and likely be overcooked. The other ingredients, specifically the potato, need that amount of time to cook!
What happens if you add the cream with the roux by accident?
Is there an IP or stove top recipe to make this!? 🙂
Our creamy chicken noodle soup with orzo is VERY similar! https://fitfoodiefinds.com/creamy-chicken-noodle-soup/
How would we convert this for an instant pot?
I did this in an instant pot on the slow cooker setting. It worked just fine.
I feel like the spices for me in this recipe need to be tweaked. It was just kind of meh for me.
★★★
Should I take the chicken breasts out before adding the clumpy roux to the liquid/ gravy in the crockpot? Thanks so much! – Heather
Leave the chicken in to cook for another hour!
This looks delicious and I plan on making it soon. Do we know if it freezes well so I can make a bunch and freeze it?
Super yummy. Followed the recipe except reduced broth by 1 cup (could have maybe reduced by 2) and cooked everything at high pressure in the instant pot for 20 minutes then 1 hour on the slow cooker function after the roux was added. Thickened nicely.
★★★★★
hey Brad here. second comment. I did it alteration to your recipe that works wonderful for anybody else that wants to try it basically do the exact same recipe leave out the heavy cream at the end change chicken breast to chicken thighs against skinless boneless double the amount of chicken and then when you mix in the flour butter crumble also throw in uncooked egg noodles either homemade or big fat homemade style egg noodles and let them cook in that for the last hour and now you have a wonderful chicken noodle soup that is awesome just did this today and it is perfect
Got this in the slow cooker now! can’t wait to try it. Any tips on a good biscuit recipe to go along with this?
I made this tonight (Guy here) and I found: 1. Needs a tad bit of salt (And I typically NEVER use salt) – and DOUBLE the chicken as it was a little sparse.
Outside of that this is great
I also had a Cheat idea about how to go full on with pot pie without the work.
Perhaps use biscuits from a can – flatten the dough for a bowl (oven safe bowl) and seal with another bowl – dip the chicken pot pie soup into it (prior to baking) and seal (maybe fork the top or otherwise vent the dough – bake until golden brown (VOILA!)
I ‘think’ that would work. I will have to try that
★★★★
Hello! Thanks so much for leaving your feedback. Totally get you on the chicken part, next time you can up it to a pound and a half!
So easy, especially using the frozen mixes veggies. Thanks for another yummy dinner/lunch option!
★★★★★
any idea how this would taste without the heavy cream? Or would a non-dairy creamer work? Lactose intolerant…but I love chicken pot pie
You can try non-dairy creamer! It is kind of essential for chicken pot pie soup though, I’m not going to lie 😀
Making this tomorrow! Can I use frozen chicken?
Hello! You’ll need to thaw your chicken before placing into the Instant Pot to avoid food bourne illness.
Looking forward to trying this! Can we talk about that perfect-looking biscuit though?
RIGHT!?! lol
This is everything. Can’t wait to make it!! Xoxo
I can’t wait for you to try it!!
Yum! I’ve been wanting to make a vegetarian pot pie recipe. Might try this one with a few substitutions!
http://www.themilestraveled.com
This sounds perfect on a -12C day in Canada! Count me in
Right?! Brrrrrr!!