Chicken Pot Pie Soup Recipe Slow Cooker

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This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!

Last spring, Christine and I met with one of my friends at a soup restaurant for dinner. One of the soups that they had on the menu was chicken pot pie soup. I had never heard of it, but since we love chicken pot pie, we decided to try the soup … and were disappointed.

We all agreed that a homemade version would be much better. With the cooler temps we've been having, it was the perfect time to try making it. The slow cooker chicken pot pie soup turned out great and I served it with thin, crispy puff pastry Italian breadsticks .

For this soup, you need cream of chicken base. I used the store-bought, condensed cream of chicken soup, but you can make homemade cream of chicken soup if you prefer.

Cut two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.

Top with about 2 1/2 cups of frozen, mixed vegetables. Mine included carrots, peas, corn and beans.

Then, add 3 cups of cubed potatoes.

Top it all with cream of chicken soup.

Mix it together and cook on high for about 6 hours.

Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or by using cornstarch. To use cornstarch to thicken the soup, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water.

Stir the mixture into the chicken pot pie soup. Put the lid back on the crockpot and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly.

If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.

Ladle the soups into bowls. Add some puff pastry, Italian breadsticks or biscuits in place of the chicken pot pie crust.

I took my breadstick and broke it into pieces on top of my soup. Here is the recipe for Crispy Italian Breadsticks.

Crock Pot Chicken Pot Pie Soup With Breadstick

We really enjoyed this hearty meal! A bowl of hot slow cooker chicken pot pie soup is perfect for chilly fall and winter evenings.

Ingredients

2 lbs boneless skinless chicken breasts
2 1/2 cups frozen mixed vegetables
3 cups cubed potatoes
2 cans condensed cream of chicken soup
1 cup water
Optional: 1/2 cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water

Instructions

Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crockpot.
Top with about 2 1/2 cups of frozen, mixed vegetables.
Add 3 cups of cubed potatoes.
Top it all with 2 cans of cream of chicken soup and water.
Mix it all together and cook on high for about 6 hours.
Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Ingredients

2 1/2 cups water
7 tsp chicken bouillon
1/2 cup half n half
1 cup milk
3/4 cup flour
1 tsp minced onion flakes
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic
1/4 tsp parsley

Instructions

In a small bowl, whisk together flour and milk until smooth. Set aside.
Bring water and half-n-half to a boil over medium-high heat.
Stir in chicken bouillion and reduce heat to medium.
Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
Add the seasonings and continue heating, stirring constantly, until thickened.

Nutrition Information:

Yield: 3 1/2 Serving Size: 1 cup
Amount Per Serving: Calories: 219 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 1578mg Carbohydrates: 31g Fiber: 1g Sugar: 3g Protein: 8g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

Got soup on the mind? Here are a few more recipes to try:

Chicken and Ham Wild Rice Soup

Pizza Soup with Homemade Croutons

Slow Cooker White Chicken Chili