There’s something undeniably comforting about a warm bowl of chicken pot pie. The creamy sauce, tender chicken, and hearty vegetables all nestled together create a symphony of flavors that just feels like home. But let’s be honest, making a traditional pot pie from scratch can be a bit of a project, especially on busy weeknights. That’s where this slow cooker chicken pot pie soup comes to the rescue! I stumbled upon this recipe a few weeks ago, and let me tell you, it’s been a game-changer in our household. The aroma that fills the kitchen after a long day of slow cooking is simply divine, and the taste? Pure pot pie perfection, but in a spoonable, comforting soup form. My family absolutely devoured it, even my picky eaters who usually turn their noses up at anything with “vegetables” in the name. What I love most is how incredibly easy it is to prepare – just 10 minutes of prep time, and the slow cooker does all the heavy lifting. Plus, knowing it’s made from scratch without any of those mysterious canned soups makes me feel good about serving it to my loved ones. If you’re craving the flavors of chicken pot pie without the fuss, this slow cooker soup is your answer. Get ready to experience cozy comfort in a bowl!

Ingredients

This recipe uses simple, wholesome ingredients to create a rich and flavorful soup. You won’t find any processed canned soups here – just fresh, quality ingredients that truly shine when slow-cooked. Let’s take a closer look at what you’ll need:

For the Soup:

2 pounds chicken breasts (boneless, skinless, cubed): Chicken breast is lean and cooks beautifully in the slow cooker, becoming incredibly tender. Cubing it before cooking ensures even cooking and makes it easy to eat in soup form. You can also use chicken thighs for a richer, more flavorful soup if you prefer dark meat. Thighs tend to be more forgiving in the slow cooker and can add a depth of flavor that is truly delicious. When choosing chicken, opt for high-quality, ethically sourced chicken whenever possible. The quality of your ingredients truly impacts the final flavor of the dish.
- Metric Conversion: Approximately 900 grams chicken breasts (boneless, skinless, cubed)
2 cups red potatoes cubed: Red potatoes are fantastic for soups and stews because they hold their shape well during cooking and have a naturally creamy texture. Their thin skins mean you don’t even need to peel them – just give them a good wash and cube them up. The skin adds nutrients and a rustic touch to the soup. If you don’t have red potatoes, Yukon gold potatoes would also work well, offering a similar creamy texture. Russet potatoes can be used in a pinch, but they tend to break down more during cooking and might make the soup slightly starchier.
- Metric Conversion: Approximately 400 grams red potatoes cubed
16 ounces mixed vegetables (frozen): Frozen mixed vegetables are a lifesaver for busy cooks! They are pre-cut, pre-washed, and readily available, making prep time a breeze. Most mixed vegetable blends include a combination of peas, carrots, corn, and green beans, which are all classic pot pie vegetables. Feel free to customize your vegetable mix based on your preferences. You could add broccoli florets, cauliflower florets, or even edamame for added nutrition and variety. Using frozen vegetables also ensures consistency in your soup throughout the year, regardless of what’s in season. If you prefer to use fresh vegetables, you’ll want to adjust the cooking time slightly and ensure they are cut into similarly sized pieces for even cooking.
- Metric Conversion: Approximately 450 grams mixed vegetables (frozen)

For the Sauce:

2 ½ cups water: Water forms the base of the broth and helps to thin out the sauce to the perfect soup consistency. Using good quality water is always recommended for the best flavor. You could also use low-sodium chicken broth instead of water for an even richer chicken flavor, but be mindful of the salt content and adjust the added salt accordingly.
- Metric Conversion: Approximately 590 milliliters water
3 Tablespoons chicken bouillon paste: Chicken bouillon paste is the secret weapon for adding intense chicken flavor to your soup. It’s more concentrated than bouillon cubes and dissolves beautifully into liquids. Look for a good quality bouillon paste that is low in sodium if you are watching your salt intake. You can find bouillon paste in most grocery stores, often near the soup aisle or with other broth ingredients. If you don’t have bouillon paste, you can substitute with 3 bouillon cubes or approximately 3 tablespoons of powdered bouillon.
- Metric Conversion: Approximately 45 milliliters chicken bouillon paste
1 ½ cups whole milk: Whole milk is crucial for creating that rich, creamy, classic pot pie sauce. The fat content in whole milk helps to thicken the sauce and gives it a luxurious texture. For a slightly lighter option, you could use 2% milk, but the sauce might not be quite as thick and creamy. Avoid using skim milk as it will likely result in a thinner, less flavorful sauce. For a dairy-free alternative, you can use full-fat coconut milk or cashew milk, which will impart a slightly different flavor profile but still provide a creamy texture.
- Metric Conversion: Approximately 350 milliliters whole milk
¾ cup all-purpose flour: All-purpose flour is the thickening agent for our creamy sauce. When whisked with milk and cooked, it creates a smooth roux that thickens the soup to the perfect pot pie consistency. Make sure to whisk the flour and milk together thoroughly to avoid any lumps in your sauce. If you are gluten-free, you can substitute with a gluten-free all-purpose flour blend. Arrowroot powder or cornstarch can also be used as gluten-free thickeners, but you may need to adjust the amount slightly.
- Metric Conversion: Approximately 90 grams all-purpose flour
½ teaspoon garlic powder: Garlic powder adds a subtle savory depth to the sauce. It’s a convenient way to incorporate garlic flavor without having to mince fresh garlic. If you prefer fresh garlic, you can sauté 1-2 cloves of minced garlic in a little butter or oil before adding the milk mixture to the saucepan for a richer garlic flavor.
- Metric Conversion: Approximately 2.5 milliliters garlic powder
½ teaspoon onion powder: Onion powder complements the garlic powder and adds another layer of savory flavor to the sauce. Similar to garlic powder, it’s a convenient pantry staple for adding onion flavor quickly. You could also sauté a finely diced small onion in butter or oil before making the sauce for a more pronounced onion flavor.
- Metric Conversion: Approximately 2.5 milliliters onion powder
½ teaspoon sea salt: Salt is essential for enhancing all the flavors in the soup. Sea salt is preferred for its pure flavor, but regular table salt will also work. Always season to taste, and remember that bouillon paste can be salty, so adjust the amount of added salt accordingly.
- Metric Conversion: Approximately 2.5 milliliters sea salt
¼ teaspoon freshly ground black pepper: Freshly ground black pepper adds a touch of warmth and spice to the soup. Freshly ground pepper has a much more vibrant flavor than pre-ground pepper, so it’s worth the extra step of grinding it yourself. Adjust the amount of pepper to your preference.
- Metric Conversion: Approximately 1.25 milliliters freshly ground black pepper

Instructions

This slow cooker chicken pot pie soup is incredibly easy to make, even for beginner cooks. The beauty of this recipe lies in its simplicity and the hands-off cooking method. Follow these step-by-step instructions to create a comforting and flavorful soup:

Prepare the Slow Cooker: Lightly grease the inside of your slow cooker. This prevents the soup from sticking to the bottom and makes cleanup easier. You can use cooking spray or a little bit of olive oil or butter to grease the container. A 5 or 6-quart slow cooker is ideal for this recipe, ensuring there’s enough space for all the ingredients.
Whisk the Sauce Ingredients: In a small to medium-sized bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and freshly ground black pepper. Whisk vigorously until the mixture is completely smooth and there are no lumps of flour remaining. This step is crucial for ensuring a smooth and creamy sauce. Set this milk-flour mixture aside.
Boil Water and Dissolve Bouillon: In a 3 or 4-quart saucepan, bring the water to a rolling boil over high heat. Once boiling, add the chicken bouillon paste to the water. Using a whisk, stir continuously until the bouillon paste is completely dissolved and the water is infused with chicken flavor. This creates a flavorful broth base for our soup.
Thicken the Sauce on the Stovetop: Reduce the heat under the saucepan to medium. Slowly pour the milk-flour mixture into the boiling bouillon water while whisking constantly. Continue whisking frequently as the sauce cooks over medium heat. The sauce will start to thicken as the flour cooks and absorbs the liquid. This process usually takes about 3-5 minutes. Keep whisking to prevent the sauce from sticking to the bottom of the pan or forming lumps. You’ll know the sauce is thick enough when it coats the back of a spoon and leaves a trail when you run your finger through it.
Remove Sauce from Heat: Once the sauce is thickened to your desired consistency, remove the saucepan from the heat. Set it aside while you prepare the slow cooker.
Layer Ingredients in the Slow Cooker: Add the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables to the prepared slow cooker. Layering the ingredients ensures that everything cooks evenly. Place the potatoes and vegetables at the bottom, as they take slightly longer to cook than the chicken.
Pour Sauce and Combine: Pour the thickened soup mixture (from the saucepan) directly into the slow cooker over the chicken and vegetables. Use a spoon or spatula to gently stir everything together, ensuring the sauce coats all the ingredients. This combines the flavorful sauce with the raw ingredients and prepares them for slow cooking.
Slow Cook to Perfection: Cover the slow cooker with the lid and cook on low heat for 6 hours or on high heat for 3-4 hours. The cooking time may vary slightly depending on your slow cooker model, so it’s always best to check for doneness. Stir the soup occasionally during cooking, especially in the last couple of hours, to ensure even cooking and prevent sticking. The soup is ready when the chicken is cooked through (no longer pink and reaches an internal temperature of 165°F/74°C), and the potatoes are tender when pierced with a fork.
Thicken in the Final 30 Minutes (Optional): In the last 30 minutes of cooking time, if you prefer a thicker soup, slightly prop the lid of the slow cooker ajar. This allows excess liquid to evaporate, concentrating the sauce and making it even creamier. Keep an eye on the soup during this time to prevent it from becoming too thick or sticking to the bottom.
Serve Warm and Enjoy! Once the soup is cooked through and reaches your desired consistency, it’s ready to serve! Ladle generous portions of the slow cooker chicken pot pie soup into bowls and serve warm. Garnish with fresh herbs like parsley or chives (optional, but adds a lovely fresh touch).

Nutrition Facts

This recipe provides a balanced and satisfying meal. Here’s a breakdown of the approximate nutritional information per serving:

Servings: 10 Servings
Calories: 212 calories per serving

Please Note: These nutritional values are estimates and can vary based on specific ingredients used, portion sizes, and brands. Factors such as the fat content of your milk, the specific vegetables in your frozen mix, and the type of chicken breasts used can all slightly affect the calorie count. For the most accurate nutritional information, you can use a nutrition calculator app or website and input the exact ingredients you use.

This soup is a relatively healthy option, providing a good source of protein from the chicken, carbohydrates from the potatoes and vegetables, and some healthy fats from the milk. It’s also packed with vitamins and minerals from the variety of vegetables. You can further enhance the nutritional value by adding more vegetables, such as leafy greens like spinach or kale, during the last hour of cooking.

Preparation Time

One of the biggest advantages of this recipe is its minimal prep time. Perfect for busy weeknights!

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

The majority of the time is hands-off slow cooking, allowing you to focus on other things while dinner practically cooks itself. The 10 minutes of prep time mainly involves cubing the chicken and potatoes, whisking the sauce ingredients, and bringing water to a boil. This quick preparation makes it an ideal recipe for weeknight meals or when you want a delicious and comforting dinner without spending hours in the kitchen.

How to Serve

Slow cooker chicken pot pie soup is delicious on its own, but here are some serving suggestions to elevate your meal and make it even more enjoyable:

Classic Toppings:
- Fresh Parsley or Chives: A sprinkle of freshly chopped parsley or chives adds a pop of color and fresh flavor to the creamy soup.
- Crackers or Oyster Crackers: Serve with a side of crackers or oyster crackers for added texture and a satisfying crunch.
- Shredded Cheese: A sprinkle of shredded cheddar cheese, Monterey Jack, or even Parmesan cheese adds extra cheesy goodness.
Bread for Dipping:
- Crusty Bread: Serve with slices of crusty bread, like sourdough or baguette, perfect for soaking up the delicious creamy sauce.
- Dinner Rolls: Warm dinner rolls are another comforting side that pairs beautifully with the soup.
- Garlic Bread: Garlic bread adds a flavorful and aromatic element to the meal.
Elevate with Pastry (for a Pot Pie Feel):
- Puff Pastry Croutons: Cut puff pastry into small squares, bake until golden brown and crispy, and float them on top of the soup for a pot pie-inspired crunch.
- Biscuit Topping: Bake drop biscuits or store-bought biscuits separately and serve them alongside the soup for a deconstructed pot pie experience. You can even bake the biscuits directly on top of the soup in the last 30 minutes of cooking for a more traditional pot pie presentation (ensure your slow cooker is oven-safe if doing this).
Side Dishes for a Complete Meal:
- Simple Green Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the rich and creamy soup.
- Steamed Green Vegetables: Steamed broccoli, green beans, or asparagus add extra nutrients and balance to the meal.
- Roasted Vegetables: Roasted root vegetables like carrots or sweet potatoes would complement the flavors of the soup.

Additional Tips for Perfect Slow Cooker Chicken Pot Pie Soup

Want to take your slow cooker chicken pot pie soup to the next level? Here are five additional tips to ensure success and customize the recipe to your liking:

Brown the Chicken for Deeper Flavor (Optional): While not strictly necessary, browning the chicken before adding it to the slow cooker can significantly enhance the flavor of your soup. Before cubing the chicken breasts, you can sear them in a skillet with a little olive oil or butter over medium-high heat until they are browned on all sides. Browning creates Maillard reaction, which develops complex and savory flavors. This extra step adds a layer of richness to the soup that is truly worth the minimal effort.
Add Aromatic Herbs and Spices: Don’t be afraid to experiment with herbs and spices to customize the flavor profile of your soup. Classic pot pie herbs like thyme, rosemary, and bay leaf work beautifully in this recipe. You can add a sprig of fresh thyme or rosemary to the slow cooker during cooking for a subtle herbal infusion. A bay leaf can also be added for depth of flavor (remember to remove it before serving). For a slightly warmer flavor, try adding a pinch of smoked paprika or a dash of nutmeg to the sauce.
Customize Your Vegetables: Feel free to get creative with your vegetable choices! While the recipe calls for frozen mixed vegetables for convenience, you can easily substitute with fresh vegetables or create your own custom blend. Consider adding:
- Fresh Carrots and Celery: Dice carrots and celery and sauté them with a little onion before adding them to the slow cooker for a classic mirepoix base.
- Broccoli or Cauliflower Florets: Add broccoli or cauliflower florets during the last hour of cooking to prevent them from becoming too mushy.
- Mushrooms: Sauté sliced mushrooms and add them to the soup for an earthy flavor and meaty texture.
- Sweet Potatoes or Butternut Squash: Cubed sweet potatoes or butternut squash add sweetness and heartiness to the soup.
Make it Extra Creamy: If you desire an even richer and creamier soup, there are a few ways to enhance the creaminess:
- Heavy Cream or Half-and-Half: Stir in a splash of heavy cream or half-and-half during the last 30 minutes of cooking for extra richness.
- Cream Cheese: Add a couple of ounces of cream cheese to the sauce mixture while it’s thickening on the stovetop or stir in cubed cream cheese during the last hour of slow cooking.
- Sour Cream or Greek Yogurt: Stir in a dollop of sour cream or Greek yogurt just before serving for a tangy and creamy finish.
Add a Crust for a True Pot Pie Experience: While this is a soup, you can easily transform it into a more pot pie-like dish with a crust.
- Puff Pastry Topping: In the last 30-45 minutes of cooking, carefully place a sheet of puff pastry over the top of the soup in the slow cooker (ensure your slow cooker is oven-safe or transfer soup to an oven-safe dish). Bake until the pastry is golden brown and cooked through.
- Biscuit Topping: Drop biscuit dough or store-bought biscuits on top of the soup in the last 30 minutes of cooking and bake until golden brown.
- Serve with Biscuits or Pie Crust: For a simpler approach, bake biscuits or pie crust separately and serve them alongside the soup for dipping and crumbling over the top.

Frequently Asked Questions (FAQ) – Ingredients

Got questions about the ingredients in this slow cooker chicken pot pie soup? Here are answers to some common ingredient-related questions:

Q1: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs are a fantastic substitute for chicken breasts in this recipe. They are generally more flavorful and tend to stay more moist and tender during slow cooking due to their higher fat content. You can use boneless, skinless chicken thighs just like the breasts, cubing them before adding them to the slow cooker. Using chicken thighs will result in a richer and potentially more flavorful soup overall.

Q2: Can I use fresh vegetables instead of frozen mixed vegetables?

A: Yes, you can definitely use fresh vegetables! If using fresh vegetables, you’ll want to choose a variety that are typically found in pot pies, such as carrots, peas, corn, green beans, and potatoes. Cut the fresh vegetables into bite-sized pieces, similar in size to the frozen vegetables. You may want to sauté harder vegetables like carrots and celery for a few minutes before adding them to the slow cooker to soften them slightly. Keep in mind that fresh vegetables may require slightly longer cooking times than frozen vegetables, so check for tenderness before serving.

Q3: Can I make this soup dairy-free?

A: Yes, you can adapt this recipe to be dairy-free. To replace the whole milk, you can use full-fat coconut milk or unsweetened cashew milk. Coconut milk will impart a subtle coconut flavor, while cashew milk is more neutral. Avoid using thinner dairy-free milks like almond milk or rice milk, as they may not provide the same creamy texture. Ensure your chicken bouillon paste is also dairy-free, as some brands may contain dairy.

Q4: Can I use chicken broth instead of water and bouillon paste?

A: Yes, you can substitute chicken broth for the water and bouillon paste. Use 2 ½ cups of low-sodium chicken broth instead of the water and bouillon paste combination. Using chicken broth will add a richer chicken flavor to the soup. If you are using regular chicken broth (not low-sodium), you may want to reduce or omit the added salt in the recipe to avoid the soup becoming too salty. Taste and adjust seasoning as needed.

Q5: Can I use different types of potatoes besides red potatoes?

A: Yes, you can use other types of potatoes in this soup. Yukon gold potatoes are an excellent alternative to red potatoes, offering a similar creamy texture and holding their shape well during cooking. Russet potatoes can also be used, but they tend to break down more during slow cooking and may make the soup slightly starchier. If using russet potatoes, you might consider dicing them slightly larger to help them retain their shape. Sweet potatoes are another option for a sweeter and slightly different flavor profile.