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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Jillian
Jillian
January 4, 2022 7:51 pm
Recipe Rating :
     

5 stars
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.

Casey
Casey
July 13, 2021 6:54 am
Recipe Rating :
     

5 stars
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!

Lee Funke
July 13, 2021 6:49 pm
Reply to  Casey

Glad you loved it!

MARILYN J MARTIN
MARILYN J MARTIN
March 4, 2021 10:13 pm
Recipe Rating :
     

5 stars
Hi, can’t wait to make! Question: Can I dice the chicken at the beginning, rather than having to remove the chicken?

Lee Funke
March 5, 2021 8:05 am

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!

Andrea
Andrea
January 24, 2021 2:59 pm

What happens if you add the cream with the roux by accident?

Lauren
Lauren
March 14, 2020 9:55 am

Is there an IP or stove top recipe to make this!? ๐Ÿ™‚

Lee Funke
March 16, 2020 10:09 am
Reply to  Lauren

Our creamy chicken noodle soup with orzo is VERY similar! https://fitfoodiefinds.com/creamy-chicken-noodle-soup/

Abbey
Abbey
February 10, 2020 6:58 pm

How would we convert this for an instant pot?

Kelsey Noren
Kelsey Noren
March 23, 2020 7:46 pm
Reply to  Abbey
Recipe Rating :
     

3 stars
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.

Heather
Heather
January 13, 2020 2:22 pm

Should I take the chicken breasts out before adding the clumpy roux to the liquid/ gravy in the crockpot? Thanks so much! – Heather

Lee Funke
January 14, 2020 7:17 pm
Reply to  Heather

Leave the chicken in to cook for another hour!

Kethery
Kethery
September 6, 2019 11:42 am

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?

Kyla
Kyla
March 18, 2019 9:34 pm
Recipe Rating :
     

5 stars
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.

Brad
Brad
February 4, 2019 2:52 pm

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