Slow Cooker Chicken Pot Pie Soup Recipe

Introduction

This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty meal perfect for chilly days. It combines tender chicken, creamy sauce, and mixed vegetables for a flavorful twist on classic pot pie. Easy to make and perfect for a hands-off dinner.

Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes, cubed
• 16 ounces mixed vegetables (frozen)
• 2 ½ cups water
• 3 tablespoons chicken bouillon paste
• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Step 1: Lightly grease the container of a slow cooker.
2. Step 2: In a small bowl, whisk together milk, flour, onion powder, garlic powder, salt, and pepper until smooth.
3. Step 3: Bring water to a boil in a medium saucepan.
4. Step 4: Add the chicken bouillon paste to the boiling water and whisk until dissolved.
5. Step 5: Stir in the milk and flour mixture and continue whisking until smooth.
6. Step 6: Cook over medium heat, whisking frequently, until the sauce thickens, about 3 minutes.
7. Step 7: Remove the sauce from heat once thickened.
8. Step 8: Add diced chicken breasts, cubed potatoes, and frozen mixed vegetables to the prepared slow cooker.
9. Step 9: Pour the thickened soup mixture into the slow cooker and stir to combine all ingredients.
10. Step 10: Cover and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until chicken is cooked through and potatoes are tender.
11. Step 11: In the last 30 minutes of cooking, slightly ajar the lid to allow excess liquid to evaporate and the sauce to thicken further.
12. Step 12: Serve the soup warm and enjoy your delicious chicken pot pie soup.

Tips & Variations

• For extra flavor, add chopped fresh thyme or rosemary to the soup before cooking.
• Substitute heavy cream for whole milk to make the soup richer and creamier.
• Use different vegetables such as carrots or peas depending on what you have on hand.
• If you prefer a thicker soup, mix a little extra flour with cold water and stir it in during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken after refrigeration; add a splash of milk or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but be sure to cook the soup on high and monitor the cooking time to ensure the chicken is fully cooked and reaches a safe internal temperature.

Can I make this recipe without a slow cooker?

Yes, you can simmer all ingredients on the stove in a large pot over low heat, stirring occasionally, until the chicken is cooked and potatoes are tender, about 45 minutes to 1 hour.

Slow Cooker Chicken Pot Pie Soup Recipe

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★★★★★

4.7 from 144 reviews

This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, red potatoes, and mixed vegetables, it delivers all the classic flavors of chicken pot pie in a creamy, soothing soup. Easy to prepare and slow-cooked to perfection, this recipe is ideal for a hands-off meal that fills your kitchen with delicious aromas.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 3-6 hours
• Total Time: 3 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Base

• 2 ½ cups water
• 3 Tablespoons chicken bouillon paste
• 1 ½ cups whole milk
• ¾ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Main Ingredients

• 2 pounds chicken breasts (boneless, skinless, cubed)
• 2 cups red potatoes (cubed)
• 16 ounces mixed vegetables (frozen)

Instructions

1. Prepare Slow Cooker: Lightly grease the container of your slow cooker to prevent sticking and make cleanup easier.
2. Mix Milk and Flour Base: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, garlic salt, and black pepper until smooth—this mixture will thicken the soup.
3. Boil Water: Heat 2 ½ cups of water to boiling in a 3 or 4-quart saucepan to prepare the soup base.
4. Add Chicken Bouillon: Whisk in the chicken bouillon paste into the boiling water until fully dissolved for a flavorful broth.
5. Incorporate Milk/Flour Mixture: Slowly pour in the milk and flour mixture while whisking continuously to prevent lumps and create a smooth sauce.
6. Thicken Sauce: Cook the mixture over medium heat, whisking frequently, until it thickens to a creamy consistency, about 3 minutes.
7. Remove Sauce from Heat: Once thickened, take the sauce off the stove to prepare the slow cooker ingredients.
8. Add Ingredients to Slow Cooker: Place the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the greased slow cooker container.
9. Combine Sauce and Ingredients: Pour the thickened soup base over the chicken and vegetables in the slow cooker, stirring gently to mix all components evenly.
10. Slow Cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally to ensure even cooking and avoid burning.
11. Thicken Final Soup: In the last 30 minutes of cooking, crack the lid slightly ajar to let steam escape, allowing the sauce to thicken further and the flavors to concentrate.
12. Serve Warm: Once the chicken is cooked through and potatoes are tender, serve the soup hot for a comforting meal.

Notes

• For creamier soup, use whole milk, but you can substitute with 2% milk for a lighter option.
• Mix the milk and flour thoroughly to avoid lumps before adding to the hot broth.
• Make sure the chicken is fully cooked and the potatoes are soft before serving.
• Stirring occasionally during cooking helps prevent ingredients from sticking to the slow cooker sides.
• If the soup is too thick after cooking, you can add a splash of milk or water to reach desired consistency.
• Frozen mixed vegetables are convenient, but fresh vegetables can be used if preferred—add them at the same stage.

Keywords: slow cooker chicken pot pie soup, chicken pot pie soup recipe, slow cooked chicken soup, creamy chicken soup, comfort food soup