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Crock Pot Chicken Pot Pie Soup is an easy, creamy and delicious meal that is perfect all year round. A great new take on a comforting classic that the family is going to go crazy for!
If you love the traditional chicken pot pie, you are going to love this soup just as much. This soup is just as comforting but so much easier. It's filled with tender chicken breasts and loads of veggies all in a creamy and flavorful broth. A perfect meal for busy weeknights and those chilly months.
Crock Pot Chicken Pot Pie Soup Ingredients
- Chicken Breasts, boneless and skinless
- Onion
- Celery
- Potatoes
- Frozen Mixed Vegetables
- Minced Garlic
- Dried Thyme
- Dried Parsley
- Salt
- Black Pepper
- Dried Bay Leaf
- Chicken Broth
- Heavy Cream
Substitution Suggestions:
- Chicken Breasts: If you prefer you can use boneless and skinless chicken thighs. The broth will have a bit more fat in it but will be equally delicious. Or you can make this a beef soup and use stew meat or cooked ground beef.
- Potatoes: I prefer to use Yukon gold potatoes because they are creamier, but you can also use Russet or Red potatoes.
- Frozen Mixed Vegetables: This is the easiest way to get all the veggies in the soup. However, you could also use ½ cup of each frozen peas, corn, green beans and ½ cup of diced fresh carrots, or 1 cup of frozen peas and carrots along with the corn and green beans.
- Chicken Broth: Vegetable broth, bone broth or bouillon and water can be used. If you substitute beef for the chicken, use beef broth.
- Heavy Cream: Half and Half, milk or even sour cream or plain Greek yogurt can be used. All will give a delicious extra creaminess to the soup.
How to Make Crock Pot Chicken Pot Pie Soup
- Gather all your ingredients and start by adding the chicken breasts to the bottom of the slow cooker.
- Sprinkle the chicken with dried thyme, parsley, salt and black pepper. Then add the bay leaf and minced garlic.
- Next, add the diced onions, celery, peeled and cubed potatoes and frozen mixed vegetables.
- Pour in the chicken broth and give it all a gentle stir.
- Cover and cook on low for 6-8 hours.
- Once cooked, break apart the chicken with tongs. The chicken will be so tender it should fall apart easily with tongs.
- Finish the soup by stirring in the heavy cream.
- Serve with biscuits, puff pastry, pie crust, or crackers.
This soup has all the flavors that everyone loves from the classic pot pie, but it's made so much easier in the crock pot!
Other Pot Pie Recipes to Check Out:
Easy Chicken Pot Pie with Biscuits: This is a simple and delicious pot pie recipe that is topped with easy drop biscuits.
Leftover Turkey Pot Pie: All the flavors of Thanksgiving are in this recipe. It's filled with leftover turkey, mashed potatoes and stuffing then topped with a flakey and buttery pie crust.
Turkey Pot Pie with Puff Pastry: A traditional pot pie made with leftover turkey, but could also use leftover chicken, and topped with store bought puff pastry. Which makes for an easy family dinner any day of the week!
Storing Leftover Soup
Storing: Store any leftovers in an air tight container in the fridge for up to 4 days. The soup may separate in the fridge, that is normal. Just stir it up good when you reheat it.
Freezing: This soup can be frozen. Add cooled soup to freezer safe air tight containers, label, date and freeze. Freeze for up to 4 months. To thaw the soup, refrigerate over night. The soup will separate when thawed, but when reheated it will all come back together with some stirring. The potatoes can become a bit mushy in texture once frozen and thawed.
Reheating: To reheat the soup, warm it through on top of the stove over low heat or in the microwave.
What to Serve with Chicken Pot Pie Soup
My family loves to have big fluffy biscuits with this soup. If you're looking for a homemade recipe checkout these: Garlic Cheese Drop Biscuits and Easy Drop Biscuits.
You can make it even easier and buy some canned or frozen biscuits, croissants or dinner rolls and pop them in the oven right before ready to serve.
Another delicious option is baked and crumbled pie crust along with puff pastry squares. Those really give the soup an authentic feel and flavor.
With the biscuits served with this soup, I also like to serve a simple green salad on the side. Can't go wrong with a yummy and easy soup and salad for dinner!
More Delicious Crock Pot Soup Recipes:
- Chicken Barley Soup
- Hamburger Vegetable Soup
- Chicken Tortilla Soup
- Beef Barley Stew
- Ground Turkey Chili
- Ham and Potato Soup
- Chicken and Potato Stew
- White Chicken Chili
- Easy Beef Stew
- Split Pea Soup
Crock Pot Chicken Pot Pie Soup
Equipment
Ingredients
- 2 pounds chicken breast, boneless and skinless
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 dried bay leaf
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 large Yukon Gold potatoes, peeled and cubed
- 12 oz frozen mixed vegetables
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- Add the chicken breasts to the bottom of the crock pot.
- Sprinkle the thyme, parsley, salt, and black pepper over the chicken. Then add the bay leaf and minced garlic.
- Add the chopped onion and celery, potatoes and frozen mixed vegetables.
- Pour in the chicken broth and give it all a gentle stir.
- Cover and cook on low for 6-8 hours.
- Break apart and shred the chicken with tongs. The chicken should be so tender it falls apart very easily.
- Add the heavy cream and stir it all together well.
- Serve with biscuits, puff pastry, pie crust, or crackers.
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