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Nothing screams comfort food more than chicken pot pie! I took traditional chicken pot pie and made a chicken pot pie soup. It is lightened up and oh-so-easy to make in the Crockpot. Also, this soup is so warm and creamy. It’s bursting with flavors and comfort! Just dump and go and have an incredibly delicious meal waiting for you when you get home. Once ready, we love to top it with our favorite biscuits.
Table of Contents
What Is Chicken Pot Pie Soup?
This chicken pot pie soup has all of the flavors of traditional chicken pot pie while being lightened up. This soup is crustless and super easy to make in the slow cooker. It is a warm and hearty meal!
Crockpot Chicken Pot Pie Soup
This chicken pot pie soup is packed with flavor. Also, it is incredibly easy to make. You can add everything to your Crockpot or slow cooker and let it do the cooking! When it’s ready you will have a delicious and warm meal. We used this slow cooker because the coating is free of cadmium, PFAS, PFOA, and lead.
Ingredients For Chicken Pot Pie Soup
- Chicken: Use boneless skinless chicken breasts in this recipe.
- Seasoning: Season both sides of the chicken with salt and pepper.
- Potatoes: Chop Dutch baby potatoes for this recipe.
- Celery: Chop the celery for this soup.
- Carrots: We added chopped carrots to the recipe.
- Onion: Dice the sweet onion or white onion.
- Peas: We used frozen peas in this recipe.
- Soup: We used cream of chicken soup for this chicken pot pie soup. Another great option is cream of mushroom soup.
- Chicken Broth: We used low-sodium chicken broth.
- Garlic: To add flavor to the dish.
- Herbs: Fresh rosemary, thyme, and Italian herbs add flavor and dimension to the soup.
What Onion To Use?
You will need one medium-sized onion for this recipe. I made this chicken pot pie soup super fast and did not saute the diced onions before adding them to the slow cooker. You can saute them if you would like. Since I did not saute them, I used a milder onion. I love using sweet onions. Some other options you could use in this recipe are a white onion or a pearl onion.
What If I Don’t Have Fresh Herbs?
If you don’t have fresh herbs, you can substitute them for dried herbs. I love how fresh herbs add a punch of flavor and I try to use some when I can.
How To Make Chicken Pot Pie Soup
Chop the potatoes, dice the onion, chop the celery, chop the carrots, and crush the garlic.
Then, add the chicken to your slow cooker and season both sides of it with salt and pepper.
After that, add the potatoes, celery, carrots, onions, and peas to the slow cooker.
Next, combine the cream of chicken soup, chicken broth, garlic, rosemary, thyme, and Italian herbs. Then, add the mixture to the slow cooker.
Cook everything in the slow cooker. Once done, shred the chicken. Then, add the chicken back to the slow cooker and let everything cook on low until you are ready to serve.
How To Serve Slow Cooker Chicken Pot Pie
Once cooked and ready, serve this chicken pot pie soup in a bowl. It is delicious on its own or with your favorite biscuits!
Can You Freeze Chicken Pot Pie Soup?
Yes, you can freeze this chicken pot pie soup for up to 2-3 months. Just make sure to store the soup in freezer-safe containers. Once ready to enjoy, you can defrost it in the refrigerator overnight and then heat it in a saucepan over the stove.
Meal Prep Chicken Pot Pie Soup
This slow cooker chicken pot pie soup is super easy to make and it’s perfect for meal prep. It will last 3-4 days in the refrigerator in an air-tight container.
More Recipes To Try Next!
- Slow Cooker Tortilla Soup Recipe
- Easy French Onion Soup Recipe
- Creamy Potato Soup Easy and Healthy
- Thai Green Curry Chicken Recipe
- Slow Cooker Chicken Enchiladas Recipe
- Join us on our YouTube channel for recipe videos!
SLOW COOKER CHICKEN POT PIE SOUP
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound Dutch baby potatoes
- 1 cup chopped celery
- 1 cup chopped carrots
- 3/4 cup diced white onion or sweet onion
- 2 cups frozen peas
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 garlic cloves
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon dried Italian herbs
Instructions
- Wash and dry the potatoes. Then, cut them into small pieces about 1/2-1 inch in size. Also, dice the onion, wash and chop the celery, wash and chop the carrots, and crush the garlic.
- Add the boneless skinless chicken breasts to your slow cooker. Season both sides of the chicken with salt and pepper.
- Add the potatoes, celery, carrots, onions, and peas to the slow cooker.
- In a bowl, mix the cream of chicken soup, chicken broth, garlic, chopped rosemary, chopped thyme, and dried Italian herbs. Thoroughly combine and then add the mixture to the slow cooker. Lightly mix all of the ingredients in the slow cooker.
- Cook everything in the slow cooker on low for 5-6 hours or on high for 3-4 hours. Once done and once the chicken is fully cooked, remove the chicken from the slow cooker. Shred the chicken and then put it back in the slow cooker and mix. Let everything cook on low for another 10-15 minutes or until you are ready to serve and enjoy.
Video
Notes
- Storage: Leftovers will last 3-4 days in the refrigerator in an airtight container.
- Freeze: You can freeze this chicken pot pie soup for 2-3 months.
- Herbs: If you don’t have fresh herbs, you can substitute them for dried herbs, but use half the amount.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
