Slow Cooker Chicken Pot Pie Soup

4.69 from 41 votes
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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.

Crockpot chicken pot pie soup in a bowl.
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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!
Slow cooker chicken pot pie soup ingredients.

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

  • Butter
  • White whole wheat or white flour
  • Heavy cream
Homemade Chicken Broth.

Try it!

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!

Slow cooker chicken pot pie soup with a spoon.

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.

Finish cooking

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!

Slow cooker chicken pot pie soup with a spoon.

Top Tips

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.

Storage

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 ๐Ÿ˜€

To reheat: place soup in a microwave-safe bowl and microwave on high for 60-90 seconds.

Freezer Directions

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.

  1. Refrain from adding heavy to your soup if you’re planning to freeze it for later. Cook the soup as directed.
  2. Let the soup cool and then transfer it into an airtight container or freezer-safe gallon-size bag.
  3. Remove as much air as possible and then seal.
  4. Freeze for up to 3 months.
Slow cooker chicken pot pie soup in a bowl with a biscuit.
4.69 from 41 votes

Slow Cooker Chicken Pot Pie Soup

This slow cooker chicken pot pie soup recipe is packed with veggies and made creamy with a homemade healthy roux.
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 6
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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 ground 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!

Watch It

Nutrition

Calories: 318 kcal, Carbohydrates: 17 g, Protein: 25 g, Fat: 15 g, Fiber: 2 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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Katie G.
Katie G.
January 24, 2019 12:17 pm

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?

Brad
Brad
January 20, 2019 9:08 pm
Recipe Rating :
     

4 stars
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

Lee Funke
January 21, 2019 2:44 pm
Reply to  Brad

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!

Erin
Erin
January 14, 2019 7:46 pm
Recipe Rating :
     

5 stars
So easy, especially using the frozen mixes veggies. Thanks for another yummy dinner/lunch option!

Claire
January 14, 2019 3:32 pm

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

Lee Funke
January 18, 2019 10:29 am
Reply to  Claire

You can try non-dairy creamer! It is kind of essential for chicken pot pie soup though, I’m not going to lie ๐Ÿ˜€

Nikki
Nikki
January 14, 2019 11:47 am

Making this tomorrow! Can I use frozen chicken?

Lee Funke
January 18, 2019 10:30 am
Reply to  Nikki

Hello! You’ll need to thaw your chicken before placing into the Instant Pot to avoid food bourne illness.

Jen
Jen
January 12, 2019 8:15 am

Looking forward to trying this! Can we talk about that perfect-looking biscuit though?

Lee Funke
January 12, 2019 8:46 am
Reply to  Jen

RIGHT!?! lol

Meg smith
Meg smith
January 11, 2019 9:16 pm

This is everything. Canโ€™t wait to make it!! Xoxo

Lee Funke
January 12, 2019 8:46 am
Reply to  Meg smith

I can’t wait for you to try it!!

Caitlin
January 11, 2019 10:33 am

Yum! I’ve been wanting to make a vegetarian pot pie recipe. Might try this one with a few substitutions!

http://www.themilestraveled.com

Katie Gwozdecky
Katie Gwozdecky
January 11, 2019 7:06 am

This sounds perfect on a -12C day in Canada! Count me in

Lee Funke
January 11, 2019 8:15 am

Right?! Brrrrrr!!

Janet
Janet
January 11, 2019 6:51 am

Can you use gluten free all purpose flour to make gf? Will that work?

Lee Funke
January 11, 2019 8:15 am
Reply to  Janet

That should work! Let us know how it goes ๐Ÿ™‚

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