Slow Cooker 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 in the slow cooker.
Slow Cooker Chicken Pot Pie Soup
We’re here to introduce you to the best chicken pot pie soup recipe you ever did see. And it’s made completely in the slow cooker.
Seriously, this soup is deliciously creamy, and packed with chicken and hearty veggies. Serve it with a flakey biscuit, and it tastes just like the real deal.
Why you’ll love it!
- Amazing meal prep: Chicken pot pie soup is an excellent meal prep idea because it will literally give you soup for days. This particular recipe serves 6.
- Healthy: Our chicken pot pie soup recipe is made with lean diced chicken and tons of veggies making it high in protein and fiber.
- Cook on low or high: Need dinner quick? Cook this in the slow cooker on high! Want to set it and forget it all day while you’re out of the house? Cook it on low!
Chicken Pot Pie Soup Ingredients
for the Chicken Pot Pie Soup
- Boneless skinless chicken breast
- Frozen vegetable mix
- Yellow onion
- Russet potato
- Garlic powder
- Onion powder
- Poultry seasoning
- Ground oregano
- Ground black pepper
- Chicken broth
for the creamy Roux
- White whole wheat or white flour
- Heavy cream
Homemade Chicken Broth
Make this homemade chicken broth and use it in your favorite soup recipe! This broth is the most flavorful chicken broth on the internet. You can use it in soups, chilis, sauces, and more!
How to Make Chicken Pot Pie Soup
Everything in the slow cooker
Place everything for your chicken pot pie soup into the slow cooker. Mix well and make sure chicken is submerged in liquid.
Cook on low or high: Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.
Prepare the creamy roux
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, and mix with a whisk until mixture turns into a crumble.
Add roux to slow cooker
Add roux to the slow cooker and whisk soup until butter and flour mixture dissolves.
Place cover on the 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.
Dice cooked chicken & enjoy!
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!
Cook on low or high: one of the best things about this slow cooker chicken pot pie soup is you can cook it on low or high depending on your preference for cook time!
Shred or dice the chicken: we love dicing the chicken for this soup, but feel free to shred yours if you prefer.
Choose any frozen veggies: the frozen veggie mix that we used included green beans, peas, carrots and corn, but feel free to use 20 oz. of any frozen veggies you’d like.
Store your chicken pot pie soup in an airtight container in the refrigerator for up to 5 days. We love storing ours right in the slow cooker if you have enough leftovers 😀
To reheat: place soup in a microwave-safe bowl and microwave on high for 60-90 seconds.
Can you freeze chicken pot pie soup? YES! We have one tip for you before we share how to freeze it. DON’T ADD THE HEAVY CREAM until you serve it. Why? If you freeze heavy cream, you risk curdling dairy when you reheat.
So, to freeze your soup, just follow this simple tutorial on How to Freeze Soup.
- Refrain from adding heavy to your soup if you’re planning to freeze it for later. Cook the soup as directed.
- Let the soup cool and then transfer it into an airtight container or freezer-safe gallon-size bag.
- Remove as much air as possible and then seal.
- Freeze for up to 3 months.
Slow Cooker Chicken Pot Pie Soup
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 ground black pepper
- 8 cups chicken broth
- 1/4 cup butter
- 1/2 cup white whole wheat or white flour
- 3 tablespoons heavy cream
- 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!
This was really easy and great. I have never made a roux before. The soup thickened up really well. I did not add any heavy cream at the end, and it was still really good! I will def put in my favorites.
Made it a few weeks ago and added tarragon. Next time I will add more flour since it wasn’t creamy at all. Flavor was outstanding!
Tasted like water. Followed the recipe exactly, do not waste your time or money on the ingredients!
Hi! I love this recipe, but my soup didn’t come out very creamy 🙁 when I made the roux, it didn’t come out crumbly, it was more like a paste. Should I have just added more flour? Or does it make a difference if it’s crumbly or not?
Hi Jackie! So sorry to hear this! Next time you make this soup, you can definitely add a bit more flour by the teaspoon until you have a crumble — the crumbled texture roux will yield a more creamy soup when whisked in 🙂 Hope this helps!
I could live off Trader Joe’s chicken pot pies and this soup is THIS in a bowl!!! Made it THICC and dumped it on two biscuits. I got crazy with seasoning 🧂 cause that’s the fun part of making soups 🙂 thx goodness for comfy stretch pants
What did the world do before men’s sweatpants?!
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 😀