Crock Pot Chicken Pot Pie Soup Recipe

This is an easy recipe that lets you make it and not worry about it until it’s time for dinner! It pairs great with warm biscuits for a filling meal that just feels like home.

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It’s soup season one again and there’s nothing quite like a warm, creamy soup from the slow cooker after a long day. Even though I live in the south where it doesn’t get quite as cold as it used to get where I grew up, I still love the comfort food factor of this Crock Pot Chicken Pot Pie Soup recipe.

This is an easy recipe that lets you make it and not worry about it until it’s time for dinner! It pairs great with warm biscuits for a filling meal that just feels like home.

CROCK POT CHICKEN POT PIE SOUP RECIPE

Fall and winter are when life really seems to kick into high gear. School is busy and after school feels even busier. Soup is the perfect family dinner solution and makes for great leftovers too!

While making chicken pot pie sounds amazing, it also sounds very time-consuming. With this recipe, you get the same taste and feel without worrying about figuring out things like a pie crust!

All you have to do is put your chicken and vegetables in the slow cooker and before you know it, you have a delicious meal! I use frozen vegetables to make this chicken pot pie soup even easier to prep. You can use fresh veggies if you want to take the time to chop them.

SLOW COOKER CHICKEN POT PIE SOUP INGREDIENTS

This recipe needs a good handful of ingredients but their all really common ingredients. I already mentioned the frozen vegetable trick as the way to make this a very simple recipe! You still get great flavor too!

• 2 boneless, skinless chicken breasts
• 1 ½ teaspoons salt
• 1 teaspoon sage
• 1 teaspoon black pepper
• 1 tablespoon parsley
• 1 tablespoon thyme
• 2 cups chicken broth
• 2 medium potatoes, peeled and diced
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 small onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, peeled and diced
• 2 cups milk
• 2 tablespoons cornstarch

HELPUL KITCHEN EQUIPMENT FOR THIS RECIPE

• 6 Quart Crock Pot
• Slow Cooker Liners
• Measuring Cups & Spoons

HOW TO MAKE CHICKEN POT PIE SOUP

Serves 5

Prep time: 15 minutes

Cook time: 6 hours

1. Place the chicken breasts in the bowl of the slow cooker.

2. Season with salt, sage, black pepper, parsley, and thyme.

3. The add the chicken broth.

4. Add in the potatoes, corn, green beans, onion, carrot, and celery stalk. Stir to mix all of the ingredients together in the slow cooker.

5. Place the lid on and cook for 4 to 6 hours on LOW.

6. Combine the cold milk and cornstarch. Whisk to remove lumps.

7. Half an hour before serving, remove chicken from slow cooker and shred with a fork.

8. Pour the milk mixture and shredded chicken back into slow cooker and stir to combine.

9. Turn the Crockpot to HIGH and heat until the soup is simmering, stirring occasionally.

10. Allow the soup to simmer for 5 minutes, then turn down the heat and let the soup rest for 5 minutes before serving.

Serve with biscuits, french bread, or crackers for a delicious dinner for the family!

Print Recipe

Crock Pot Chicken Pot Pie Soup

This is an easy recipe that lets you make it and not worry about it until it’s time for dinner! It pairs great with warm biscuits for a filling meal that just feels like home.

Prep Time15 mins

Cook Time6 hrs

Course: Soup

Keyword: slow cooker

Servings: 5

Equipment

• 6 Quart Crock Pot
• Slow Cooker Liners
• Measuring Cups & Spoons

Ingredients

• 2 boneless skinless chicken breast skinless chicken breasts
• 1 ½ teaspoons salt
• 1 teaspoon sage
• 1 teaspoon black pepper
• 1 Tablespoon parsley
• 1 tablespoon thyme
• 2 cups chicken broth
• 2 medium potatoes peeled and diced
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 small onion diced
• 1 carrot peeled and diced
• 1 celery stalk peeled and diced
• 2 cups milk
• 2 Tablespoons cornstarch

Instructions

• Place the chicken breasts in the bowl of the slow cooker.
• Season with salt, sage, black pepper, parsley, and thyme.
• The add the chicken broth.
• Add in the potatoes, corn, green beans, onion, carrot, and celery stalk. Stir to mix all of the ingredients together in the slow cooker.
• Place the lid on and cook for 4 to 6 hours on LOW.
• Combine the cold milk and cornstarch. Whisk to remove lumps.
• Half an hour before serving, remove chicken from slow cooker and shred with a fork.
• Pour the milk mixture and shredded chicken back into slow cooker and stir to combine.
• Turn the Crockpot to HIGH and heat until the soup is simmering, stirring occasionally.
• Allow the soup to simmer for 5 minutes, then turn down the heat and let the soup rest for 5 minutes before serving.

MORE CROCKPOT SOUP RECIPES TO ENJOY

• Crockpot Chicken Stew
• Crockpot Vegetable Beef Soup
• Crockpot Cream Cheese Chicken Chili

WANT TO TRY THIS SLOW COOKER CHICKEN POT PIE SOUP?

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